Dal ji Kadhi is a delicious Sindhi Kadhi made with chickpea flour, toor dal, and lots of veggies. The Kadhi is tangy, spicy, full of veggies, and has a delicious flavor.
Sindhi Kadhi is always made by roasting the chickpea flour, the key to a good kadhi is by roasting the flour in a generous amount of oil, on a slow flame, stirring constantly to roast evenly. Once the flour turns golden and a wonderful aroma is released, either water or dal water or tomato water are added to make that particular Kadhi . The chickpea flour adds tremendous flavor and thickness to the Kadhi. Today’s kadhi has cooked toor dal, which is diluted.
Veggies are added after the Kadhi comes to a rolling boil, the veggies which take longer to cook are added first and we have a particular set of veggies for the Kadhi. Cluster Beans / Guar, Lotus stem or Bhey are the first ones to be added, once they cook a little, the rest of the veggies like cauliflower, potato, drumsticks are added. Finally when all the veggies are cooked ladyfingers are added. When cooking Kadhi for masses, most of the veggies are fried to maintain the texture. The longer the Kadhi cooks the better the flavor, the word kadhi which basically means to boil, truly applies to the dish. Tamarind and Kokum phool is added for giving it a tangy flavor.
Sindhi Kadhi Chawara meal is not only served on Sundays, but also for most wedding celebrations. It is interesting to see that in Mumbai we have Tharu, a Sindhi Sweet shop that sells Sindhi Kadhi by liters on Sundays. Here is the recipe for the Kadhi, if you are lazy to make then only get from Tharu!
Dal ji Kadhi
1/ 2 cup toor dal boiled with 2 large tomatoes
4 tbsp oil
1 tsp cumin seeds
1/4 tsp fenugreek seeds
Few curry leaves
2 tbsp gram flour
1/4 tsp turmeric powder
1/2 tsp red chilly powder
1 tsp ginger, finely chopped
1 green chilly, finely chopped
4-5 kokum flowers
Salt to taste
Lotus Stem boiled cut diagonally
Cluster beans, heads and tails chopped
Potato, big cubes
Drum sticks, 3” pieces
Cauliflower, big flowerets
Apple gourd / Bottle gourd, 2” round slices
Lady Fingers, heads and tails chopped, slit
Add water to the boiled dal and make it into a thin consistency and strain it.
Add cumin seeds, fenugreek seeds, curry leaves, and asafoetida.
Simmer the gas and add chickpea flour.
Roast the chickpea flour, stirring continuously, till it turns golden.
As soon as it turns golden add the dal water.
Add turmeric powder, chilly powder, green chilies, ginger, and salt.
Let the mix come to a rolling boil.
After a couple of boils, add the lotus stem and cluster beans.
Let these cook for about 5 minutes, add drum sticks, cauliflower, potatoes, and gourds. Simmer the flame and let boil for about 5-7 minutes.
Add kokum flowers.
After a couple of boils, check the veggies, if done, add chopped tomatoes and ladyfingers.
Let boil for 2-3 minutes switch off the flame.
Let rest for about 10 minutes, in case you are in a hurry , then boil the kadhi till the ladyfingers are tender.