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
Ingredients
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
Pinch asafoetida
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
Vegetables
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
Tomatoes
Method
Add water to the boiled dal and make it into a thin consistency and strain it.
Heat oil.
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.
Day 3 Sindhi Moong Dal
Dal ji Kadhi
Dal ji Kadhi is a delicious Sindhi Kadhi made with chickpea flour, toor dal, and lots of veggies. It is tangy, spicy, and nutritious.
Ingredients
- 1/ 2 cup toor dal boiled
- 4 tbsp oil
- 1 tsp cumin seeds
- 1/4 tsp fenugreek seeds
- Few curry leaves
- Pinch asafoetida
- 2 gram tbspflour
- 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
Vegetables
- 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” tounds
- Lady Fingers heads and tails chopped , slit
Instructions
- Add water to the boiled dal and make it into a thin consistency.
- Heat oil.
- 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 chillies, 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 if 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.
Notes
Wow, that’s awesome dal with so many veggies. It’s more like the avial we have with loads of veggies. Surely a dish to be bookmarked and tried. I missed mentioning in the main post that I love that tiny boondis over the rice. Though I may not like sweet mixed, it surely sounds fantastic! Enjoyed all your Sindi everyday thali Vaishali. All the thalis were so beautifully done. Though you said these are simple mini ones, we are still reeling and getting ready for your next bangs!
Dal with lot of veggies and roasted chickpea flour looks so flavorful and delicious. Amazing thali all through this week and looking forward to see how your elaborate thali will look.
That is an unusual combination of vegetables in a dal recipe, at least to me. I am planning to make a Sindhi thaali sometime later and I am going to just include your dishes. 🙂
Wow! What a unique combination of vegetables and flavors.
Awesome kadhi with tons of vegetables. This is definitely do-able. Instead of getting it from Tharu, I think I can definitely do it by myself. 🙂 Thanks for sharing the recipe.
I have once tried it when my Bhabhi made it for lunch. I want to make it again, but do not get the lotus stem here. Will skip and try your recipe. I never knew that the besan is roasted before adding to kadhi. Something different