Gujarati Khatta Moong ni Kadhi
This 30 minute recipe is comforting and high in protein - a must try if you need a new Kadhi recipe!
Ingredients
Boil Moong Lentils:
- ½ cup moong lentils soak for 15 minutes if you can
- ½ teaspoon turmeric powder
- ½ teaspoon salt
- 2 cups water
Yogurt and Chickpea Flour Mixture:
- 1.5 cups sour yogurt
- 3 tablespoon chickpea flour
- 5 green chillies
- 2 inch ginger
- 3 cloves garlic
- 1 cup water to thin out consistency
Tempering
- 1 tablespoon ghee
- 1 cinnamon stick broken to halves
- 3-4 whole cloves
- ½ teaspoon mustard seeds
- ½ teaspoon cumin seeds
- 1 dried red chilli optional
- 10-15 curry leaves fresh is better if available
Other ingredients:
- ½ teaspoon turmeric powder
- 1.5-2 tablespoon jaggery to your desired sweetness and depending on how sour the yogurt is
- 1.5 teaspoon salt or as per taste
- ½ cup water to thin out consistency or adjust as desired
- 1 handful fresh coriander leaves to garnish
Instructions
Boil the Moong Lentils:
- In a pressure cooker, add washed moong lentils with turmeric, salt and water and boil for 3 whistles. Drain out excess water if any once boiled.½ cup moong lentils, ½ teaspoon turmeric powder, ½ teaspoon salt, 2 cups water
Yogurt and Chickpea Flour Mixture:
- Blend the ingredients mentioned in this category into a blender jar to a fine smooth mixture with no lumps from chickpea flour.1.5 cups sour yogurt, 3 tablespoon chickpea flour, 5 green chillies, 2 inch ginger, 3 cloves garlic, 1 cup water to thin out consistency
Tempering:
- In a tempering pot, heat ghee on a medium heat1 tablespoon ghee
- Once ghee is hot, Add in cinnamon, cloves and mustard seeds and let it splutter/crack open. Reduce heat to low.1 cinnamon stick broken to halves, 3-4 whole cloves, ½ teaspoon mustard seeds
- Add in cumin seeds and dried red chilli (optional). Give it around 30 seconds to cook.½ teaspoon cumin seeds, 1 dried red chilli
- Finally add in the curry leaves and be careful because the oil is hot it might make a loud sound.10-15 curry leaves
- Pour this tempering to the yogurt and chickpea flour mixture into a pot to fully cook.
- Add in turmeric powder and mix.½ teaspoon turmeric powder
Final Assembly:
- Add the boiled moong lentils to the pot.
- Add in jaggery and salt to the mixture.1.5-2 tablespoon jaggery, 1.5 teaspoon salt
- Add water to bring to a desired consistency and continue to stir.½ cup water
- Turn heat to high and at this point continuously stir the mixture until it reaches a boiling point. Don't stop stirring otherwise Kadhi might curdle or split.
- Once it's reached a boiling point then turn off heat and garnish with fresh coriander. Enjoy!1 handful fresh coriander leaves to garnish
Notes
Recipe Success Tips:
- Blend/Whisk Well – Mix yogurt and besan until smooth before cooking to avoid lumps.
- Stir Continuously – Keep stirring until the Kadhi comes to a boil for a smooth texture.
- Tempering is Key – Don’t skip the tadka! It adds a burst of flavor to the Kadhi.