Lasuni Kadhi with Chickpea Flour Dumplings

Lasuni Kadhi is a Indian chickpea and yogurt curry which is dominantly flavoured with garlic . This Curry belongs to the Saurashtra region of Gujrat.

The Saurashtra region of Gujrat uses lot of garlic and red chilly . Few years back on my trip to Rajkot we were in a restaurant where our friends ordered this Lasuni Kadhi . The curry had soft dumplings which just melted in the mouth . I tried guessing the content of the dumplings and was quite surprised to discover that it was just chickpea flour and water with some basic spices . I loved the curry and remember the lingering flavours till date .

After I made the Burmese Tofu , I realized that it was the same taste of the dumplings that I had had a few years back in Rajkot . I wanted to give it a try right away .

The curry or Kadhi or Kadhee as they call it here in Gujrat is a typical yogurt and chickpea curry which is tempered with different spices , but it is the garlic which makes the kadhee really delicious . Adding these dumplings only takes it to another level . I bet by now you guys are waiting me to stop ranting – ok here you go , check out the recipe !

The Lasuni Kadhi is my Day 3 recipe under the theme Cooing with Chickpea Flour. The previous two days I posted Missi Roti and Burmese Tofu.

Lasuni Kadhi with Chickpea Flour Dumplings

Lasuni Kadhi with Burmese Tofu

Ingredients

1 cup curd
1/4 cup chickpea flour
1/4 tsp turmeric powder
1/2 tsp Kashmiri red chilly
31/2 cups water
1 green chilly , finely chopped
1 tsp ginger , finely chopped
Salt to taste

Tempering

2 tbsp oil
1/2 tsp cumin seeds
1/4 tsp fenugreek seeds
1/8 tsp asafoetida
1-2 dried red chillies
Few curry leaves
1 tbsp garlic, finely chopped

Method

Mix the curd and besan , whisk well so that no lumps are formed .
Add turmeric powder and chilli powder.
Add salt.
Add the water and mix again .
Heat oil in a pot and add all the ingredients under tempering . Use them in the order they are mentioned . Keep half the garlic aside .
Now add the chickpea flour mix .
Keep the flame low and keep stirring for 5-7 minutes .
Let the kadhi come to a boil , add green chilly and salt.
Continue to cook for 15-20 minutes on medium flame.
Add the Burmese Tofu.

Tempering

Heat oil.
Add cumin seeds , mustard seeds , asafoetida , garlic , curry leaves and finally red chillies – both dried whole and powdered .
Garnish with coriander .
Lasuni Kadhi with Burmese Tofu
Here are some other variations of Kadhi with Chickpea Flour and Yogurt –
Print Recipe
Lasuni Kadhi with Burmese Tofu
Lasuni Kadhi is a Indian chickpea and yogurt curry which is dominantly flavoured with garlic . This Curry belongs to the Saurashtra region of Gujrat.
Course Dinner, Lunch
Cuisine Indian Cuisine
Prep Time 15 Minutes
Cook Time 20 Minutes
Servings
Ingredients
Kadhi
Tempering
Course Dinner, Lunch
Cuisine Indian Cuisine
Prep Time 15 Minutes
Cook Time 20 Minutes
Servings
Ingredients
Kadhi
Tempering
Instructions
Kadhi
  1. Mix the curd and besan , whisk well so that no lumps are formed .
  2. Add turmeric powder and chilli powder.
  3. Add salt.
  4. Add the water and mix again .
  5. Heat oil in a pot and add all the ingredients under tempering . Use them in the order they are mentioned . Keep half the garlic aside .
  6. Now add the chickpea flour mix .
  7. Keep the flame low and keep stirring for 5-7 minutes .
  8. Let the kadhi come to a boil , add green chilly and salt.
  9. Continue to cook for 15-20 minutes on medium flame.
  10. Add the Burmese Tofu.
Tempering
  1. Heat oil.
  2. Add cumin seeds , mustard seeds , asafoetida , garlic , curry leaves and finally red chillies - both dried whole and powdered .
  3. Garnish with coriander .

10 thoughts on “Lasuni Kadhi with Chickpea Flour Dumplings”

  1. In U.P we always do the tempering with garlic and fenugreek seeds.. this is so much similar to the one we make. Adding burmese tofu sounds interesting in place of pakoras.

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