INGREDIENTS1 cup yellow moong dal
1 1/2 litre buttermilk or 2 cups curd
1 1/2 litre water
salt and red chilli powder to taste
2 tsp turmeric powder
2 medium sized chopped onion
7-8 garlic cloves
1 tsp coriander seeds
3-4 whole red chilli (optional)
1/2 inch ginger
few curry leaves
For Pakoras:
1/2 cup dal batter
salt and red chilli powder to taste
1 tsp turmeric powder
1 finely chopped onion
some freshly chopped coriander leaves
METHOD
Soak dal overnight or for 3-4 hours. Wash and grind the dal (coarsely) with ginger in it. Divide dal paste into 2 parts, keep 1/2 cup of paste aside for making pakoras and use 1/2 cup for making kadi.
Pour 500ml of buttermilk, salt, red chilli powder, turmeric powder in grinder and give a good pulse so that all the ingredients get well incorporated.
Heat some oil in pan, add coriander seeds let it roast add curry leaves, whole red chilli (sabut red chilli). Add chopped onion, garlic and roast till golden in colour.
Add buttermilk mix and remaining buttermilk also. Let it cook on low flame till it thickens. This take around 25-30 minutes.
By the time it simmers let's make pakoras.
For Pakoras:
Take dal batter (1/2 cup which was kept aside after grinding) . Beat the batter well till white and fluffy.
Add chopped onion and freshly chopped coriander leaves, salt, red chilli powder, turmeric powder. Heat oil and deep fry them.
Add pakoras in prepared kadi and simmer on low flame for another 5 minutes.
Serve hot with rice or chapati.
