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