Kadhi chawal is comfort food for me on cold, chilly weather or on a busy tiring day. It’s a food easy to cook, tastes delicious and leftovers are more than welcome for the next day. The cooking time of the kadhi is very crucial for its consistency and taste. It should be creamier rather than watery in consistency. Balance of yogurt and the gram flour are very important for the good results. With the number of posts on kadhi chawal you can very well perceive the temptations for this dish in my household. In this recipe I did add peas in it to tempt my son, whom I wanted to follow this kadhi-affair in our home.
Going to Avika’s “My Legume Love Affair – MLLA # 70 ” for April
Thank you, Lisa’s Kitchen and The well seasoned cook
Aloo Mangodi Kadhi
Author:
Ingredients
- 2 cups Dahi (Yogurt)
- 3 tbsp. Besan (Gram Flour)
- 1/2 cup Moong Dal Mangodi
- 2 medium Potatoes, cubed
- 1/2 cup Green Peas
- 1 tsp. Garlic, chopped
- 1 tsp.. Ginger, chopped
- 4 Green Chillies, julienned
- 1/2 cup Fresh Coriander, finely chopped
- 2-3 dried Red Chilli
- Salt to taste
- 1/2 tsp. Red Chilli Powder
- 3/4 tsp. Turmeric Powder
- 1 tsp. Coriander Powder
- 1/4 tsp. Asafoetida
- 1/2 tsp. Methi Dana (Fenugreek Seeds)
- 2 small Tej Patta (Bay Leaves)
- 2 tbsp. Desi Ghee (Clarified Butter)
- 2 tbsp. Oil
Instructions
- Mix yogurt, gram flour, red Chilli powder, turmeric powder, coriander powder and 2-3 cups of water and whisk it well with no lumps.
- Take oil in a deep pan, sauté mangodis on low flame till nice golden color . Keep aside.
- In the same pan, add tej patta, methi dana and hing.
- When methi dana starts to splutter, mix green Chilli, ginger and garlic.
- Cook for 20 seconds and add chopped potatoes and peas.
- Add little water, cover and cook for 2-3 minutes.
- Now add yogurt mixture in the pan.
- Mix well and cook on medium flame until starts boiling .
- Add salt and mangodis.
- Now lower the flame and simmer it for 30 minutes, while stirring in between.
Before serving –
- Heat ghee in a small pan ,add dried red chillies, asafoetida and little red chilli powder for color.
- Pour over kadhi and garnished with fresh coriander.
- Serve hot with plain rice or chapati with chilli pickle.