Sindhi Kadhi

Recipe submitted by: Lata Balwa, Gujarat, India

As soon as people know I am Sindhi, they list out a few popular Sindhi dishes as few of the favorites. Sindhi Kadhi is one of them. And those who are hearing it for the first time imagine it to be yogurt based as any other Kadhi. But that is not the case. I haven't made it in the longest time (I wonder why?) Anyway, I can have the Kadhi just as soup as it consists of lentils and vegetables and is a meal in itself. But it is usually served with tadka white rice with the oil tadka done before cooking the rice. This recipe is again another one contributed by my loving mom. My grandmother used to say, "My mom has hands that makes her food so magically tasteful". Quite a compliment from a mother-in-law! So without further ado, here it is.




Image courtesy Lata Balwa

Serves: 4
Prep time: 15 min Cook time: 20 min
Difficulty level: Easy

Ingredients:

1/4 cup Tuvar/Arhar Dal (Split red gram)
2 Tbsp. Besan (Bengal gram flour)
3 Tbsp. Oil
1/2 tsp. Methi powder (Fenugreek powder)
1/2 tsp. Jeera (Cumin seeds)
1/2 tsp. Hing (Aesfoetida)
2 Whole dried Red chili
Few Curry leaves
1 tsp. Turmeric powder
2 tsp. Red chili powder
2 medium Potatoes, cut in four pieces each
8-10 Bhindi (Okra), whole
2 small Eggplants, cut in half
10-12 Guvar (Cluster beans), whole
6-8 pieces of Drumsticks
2 Tomatoes, cut in big pieces
1/2 tsp. Ginger paste
4-5 Kokum(Garcinia)/ Tamarind pulp as per your liking/ Sour green mango, few slices
6-7 cups Water
Salt to taste
Cilantro/Coriander leaves for garnish

Method:

1) Boil the dal with 2 cups water and keep aside.

2) Now, you can cook it two ways, either use an open thick-bottom pan or a pressure cooker. Pressure cooker takes less time. If using open pan, increase the cooking time to 30 min. Heat the oil and temper with cumin seeds, methi powder, dried red chili, hing and curry leaves.

3) Lower the heat and add besan. Roast it, stirring it continuously being careful not to let the flour burn. Roast until fragrant and dark red/ light brownish in color.

4) Quickly add the dal and the remaining water.

5) Add salt, turmeric powder and chili powder.

6) Add all the vegetables except tomato (which BTW is fruit :)). If using pressure cooker, keep on medium heat and wait 10-12 min or for 1or 1+1/2 whistles. The vegetables should be tender but not mushy.

7) Once the cooker cools down, take off the lid and add the ginger paste, tomatoes and kokum and cook it with open lid for 4-5 min

Garnish with cilantro/coriander leaves. Serve with white rice.

Note: You can experiment with different vegetables of your liking. Looking at the picture, my mom has added cauliflower to it too. But usually, it is the combo listed above.