Lasuni Kadhi with Chickpea Flour Dumplings is an Indian chickpea and yoghurt curry which is dominantly flavoured with garlic. This Curry belongs to the Saurashtra region of Gujrat.
The Saurashtra region of Gujrat uses a lot of garlic and red chilly. A 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 to 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 yoghurt and chickpea curry which is tempered with different spices, but it is the garlic which makes the kadhi really delicious. Adding these dumplings only takes it to another level. I bet by now you guys are waiting for 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 Burmese Tofu
Ingredients
Tempering
Method
Tempering
Lasuni Kadhi with Burmese Tofu
Ingredients
Kadhi
- 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
Instructions
Kadhi
- 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 .
The flavor of garlic in Kadhi is delicious, I can imagine it with melt in the mouth dhoklis.
I love garlic am sure the kadhee taste wonderful with all that garlic that went into it.
I love garlic flavour so much. It would give the kadhi an amazing taste. And those chickpea tofu are fantastic addition to the kadhi.
Wow! you definitely got the right recipe for the burmese tofu and I am sure this kadhi tasted divine.
I love garlic flavor, The chickpea flour dumplings sounds so delicious with garlic flavor. yum
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.
I don’t care for the garlic but still like the besan base like this in curries. I am sure this tofu based one tasted yum too.
The pictures look amazing Vaishali, and what fantastic dish you have here! Enjoyed all your chickpea flour dishes. I feel so sad for having missed making this.
so tempting dish. I love the flavor of garlic in any curry. Seeing all Kadhi recipes I am tempted to try something soon
Curry looks so tempting and delicious. Love the garlic flavor in any curries.