Sindhi Kadhi Recipe is a smooth, silky curry with vegetables and it is made by gently roasting besan or chickpea flour and adding a mixture of dal and vegetables to it.

  • Prep: 10 M
  • Cooks: 60 M
  • Total: 70 M

Ingredients of Sindhi Kadhi

  • 1 cup Arhar dal
  • Tomato
  • 1 cup Bhindi 
  • 2 tablespoons Oil
  • 1 teaspoon Methi Seeds 
  • 1 teaspoon Mustard seeds 
  • Dry Red Chillies
  • 10 Curry leaves
  • 1 pinch Asafoetida
  • 2 tablespoons Gram flour
  • 1 teaspoon Red Chilli powder
  • 1 tablespoon tamarind paste
  • 1 teaspoon Turmeric powder 
  • 1 tablespoon Jaggery
  • Salt

How to make Sindhi Kadhi

  1. Wash and soak the toor dal for 1/2 an hour. Then put it in a pressure cooker along with tomatoes with enough water.
  2. Pressure cook the dal about 4 whistles and turn off the heat.
  3. Open the lid and mash the dal into a smooth mix using a potato masher or hand blender into a smooth purée.
  4. Put a kadhai on the heat, add 1 tablespoon oil, add the slit okras and saute them on a medium flame until they are cooked through.
  5. Transfer these okra onto a plate.
  6. Add mustard seeds, fenugreek seeds, asafoetida, curry leaves and red chillies in quick succession.
  7. Once done add the besan next and saute lightly till the besan gets well coated with the oil, and browns evenly.
  8. Add a cup of water while continuously whisking, making sure that there are no lumps.
  9. Once the besan mixture has mixed well with the water, add the puréed dal to it and mix well.
  10. Allow it to simmer gently, while adding the tamarind paste, jaggery powder and mixing again.
  11. Bring the Sindhi kadhi to a boil.
  12. Add the cooked okra and simmer for another 5 minutes till the Sindhi kadhi reaches a silky, thick gravy consistency.

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