Punjabi Kadhi is a famous dhaba option whenever we hung out in India. Even I like kadhi which I prepare at home. In our home, its said that leftover kadhi is even better with Paranthas and puris. So whenever kadhi was prepared, we use to eat it first day with rice and the second day with puri or parantha. But punjabi kadhi is made with a lot of oil and spices. This Monday when both me and my husband were suffring from stomach cramps due to overeating over weekend, I wanted to to have something very light yet nutritious. I asked for Khichdi, but hubby doesnt like it that much. So I tried this light no oil kadhi with fenugreek leaves.
Its good in two ways. First and foremost, the feel good factor of having something wholesome and then its easy on stomach. Besan and curd both are known to cure digestive ailments and make a kind of comfort food. Besan is one flour that comes with plenty variations. And methi is a green vegetable with pungent aroma and taste which I adore btw. On top of it, green peas enhances the taste too. So, here comes the simple yet nutritious Kadhi with no oil at all .. Still packed with taste and wholesome goodness.
Ingredients:
1. 2 cups sour curd
2. 4 tsp besan
3. 6-7 cups of water
4. 2 tsp turmeric
5. 1 tsp coriander powder
6. 1 tsp red chilli powder
7. 1 cup boiled green peas
8. 1 large onion, sliced
9. 3-4 dried red chillies
10. few curry leaves
11. Chaat masala to sprinkle on top
12. 3-4 cloves of garlic, minced ( I love garlic in Kadhi )
14. 1/2 cup fresh Tomato puree
15. 1 tsp cumin seeds
16. 1 tsp mustard seeds
17. 1 cup Methi leaves, boiled or steamed.
Method:
1. Mix curd, tomato puree and besan well and keep it aside for a while.
2. Add salt, spices, minced garlic and water and pour the mix into a Kadhayi or large pan.
3. Keep it on high flame till boil and then lower the flame.
4. Meanwhile heat a pan and roast the cumin seeds, mustard seeds dry with out oil.
5. When they splutter, add onion and roast dry. If they stick sprinkle a little water over it till it turns brown.
6. Add dried red chilli in it and just the time they start throwing aroma, add methi leaves and green peas and cook for a minute covered. Add a bit of water if its too dry.
7. Pour this methi matar mix over simmering kadhi now and keep stirring for a while
8. Sprinkle chaat masala over it before serving it hot.
Notes:
1. If you dont have sour curd, add 1 tsp salt to the normal yoghurt and keep aside for 2-3 hours. This will do the work :)
Sending to Shilpa's Life is Green event
Sending to Shilpa's Life is Green event
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