Sukhi Moong dal and kadhi (Gujarati). Sukhi Moong dal and kadhi (Gujarati)

You can have Sukhi Moong dal and kadhi (Gujarati) using 25 ingredients and 7 steps. Here is how you achieve that.

Ingredients of Sukhi Moong dal and kadhi (Gujarati)
  1. It’s of For moong dal:-.
  2. Prepare 3/4 cup of yellow moong dal.
  3. You need 1 and 1/2 cup of water.
  4. It’s 2-3 tablespoon of oil.
  5. You need 1 teaspoon of mustard seeds.
  6. Prepare 1 teaspoon of cumin seeds.
  7. You need 1/4 teaspoon of asafoetida.
  8. Prepare to taste of Salt.
  9. It’s 1/2 teaspoon of turmeric powder.
  10. It’s 1 tablespoon of red chili powder.
  11. You need of For kadhi:-.
  12. Prepare 1 cup of curd.
  13. You need 3-4 tablespoon of besan.
  14. It’s to taste of Salt.
  15. You need 3-4 of chopped green chillies.
  16. Prepare 2 tablespoon of sugar or as per taste.
  17. You need 1/2 teaspoon of ginger paste.
  18. You need 2-3 teaspoon of ghee.
  19. You need 1 teaspoon of mustard seeds.
  20. Prepare 1 teaspoon of cumin seeds.
  21. It’s 1/4 teaspoon of asafoetida.
  22. It’s 2-3 of cloves.
  23. You need 1 of small cinnamon piece.
  24. Prepare 6-7 of curry leaves.
  25. Prepare of Chopped fresh coriander leaves for garnish.
Sukhi Moong dal and kadhi (Gujarati) instructions

  1. For moong dal :- wash and soak moong dal in water for 1 hour..

  2. In a pan heat oil. Add mustard seeds and cumin seeds. When crackles add asafoetida. Add water. (You can use water in which moong dal is soaked). Add salt, turmeric powder and red chili powder. Mix well and allow it to boil..

  3. When water comes to boil add soaked moong dal (without water). Mix it. Allow it to cook on low flame. Cook till watery part absorbs and dal is well cooked. Sukhi moong dal is ready to serve..

  4. For kadhi :- In a vessel take curd and besan.. Add approximate 2-3 cups water. Blend with blender and prepare lump free mixture..

  5. Bring it to boil. Keep flame low. Add salt, sugar and green chillies. Mix well. Keep stirring in between. Meanwhile prepare tadka..

  6. In a tadka pan heat ghee. Add mustard seeds, cumin seeds, cloves and cinnamon piece. When mustard seeds crackles add asafoetida and curry leaves. Pour this tadka into boiling kadhi. Mix it. Add ginger paste. Mix it..

  7. Boil kadhi for 8-10 minutes. Garnish with fresh coriander leaves. Serve kadhi and sukhi moong dal with steamed rice..