Sindhi Kadhi

Ingredients list for Sindhi Kadhi

• 1/2 cup Split Pigeon Pea
• 3 medium Tomatoes
• 3 tablespoons Oil
• 3/4 teaspoon Cumin seeds
• 1/4 teaspoon Fenugreek seeds
• a pinch Asafoetida
• 3 tablespoons Gram flour
• 6-8 small Ladyfingers trim ends and slit
• 2-3 Green chillies slit
• 10-12 Cluster beans trim ends
• to taste Salt
• 1 teaspoon Red chilli powder
• 1/4 teaspoon Turmeric powder
• 2 tablespoons Tamarind pulp
• 7-8 Curry leaves

Method

1. Soak tuvar dal in two cups of water for about half an hour. Drain.
2. Pressure-cook tuvar dal with halved tomatoes and two cups of water for three minutes or till done.
3. Open lid once the pressure has reduced. Mash the dal well and pass through a strainer pressing the dal with the back of a ladle.
4. Heat one tablespoon oil in a thick-bottomed vessel. Add half a teaspoon of cumin seeds and fenugreek seeds. You can also add asafoetida.
5. When the cumin seeds begin to change color, add besan and roast for about five minutes. Add three cups of water, a little at a time and keep stirring to avoid lumps.
6. Heat one tablespoon oil in another pan. Add ladyfingers and sauté for one to two minutes.
7. Add green chillies and cluster beans and continue to sauté for two to three minutes.
8. Add mashed tuvar dal to the kadhi. Add salt, red chilli powder, turmeric powder and mix. Add a little water to the tamarind pulp and add it to the kadhi. Add sautéed vegetables and mix.
9. In another pan heat the remaining oil, add the remaining cumin seeds and curry leaves. When the cumin seeds change colour add it to the kadhi.
10. Serve hot with steamed rice.