Dahi ki Kadhi with moongdal bhajiyas

                      Dahi ki Kadhi is the vegetarian version of Gosht ki Kadhi wherein instead of mutton you find tasty moong dal dumplings or bhajiyas. This can be safely termed pakoda kadhi of Hyderabad.

                     This is personally one of my favorite dish and the bhajiyas or the dumplings of this curry can be eaten as a snack also or be even served with rotis. The batter for the dumplings can be stored in the refrigerator for a couple of days and can be made just when you crave for them or just before serving the Kadhi. The Kadhi tastes best when served hot with steamed rice.

                      As the name suggests this Kadhi recipe uses dahi or curd and that also includes sour curd. So whenever your curd turns sour you can happily cook this Kadhi just like my Mom & my sisters do. The dumplings or bhajiyas can be made using besan or gram flour too but in our house Moongdal is most preferred and that gives an additional step of grinding the dal. And as my Mom says it's worth it when you work for it.

                      The recipe can be divided broadly into 3 steps 1st preparing the Kadhi, 2nd Tempering and 3rd preparing the bhajiyas and adding it to the Kadhi. Sounds easy, doesn't it? Let's get on to the recipe now...

Ingredients:

for kadhi:

1. Curd - 500 gms
2. Besan/gram flour - 2 & 1/2cups
3. Cumin seeds - 1 tbsp
4. Mustard seeds - 1 tbsp
5. Red chilli powder - 2 tsp
6. Turmeric powder - 1 tsp
7. Ginger garlic paste - 1 tbsp
8. Curry leaves - 1 sprigs
9. Green chillies - 4 nos
10. Coriander leaves - few
11. Dry red chillies - 2 nos (optional)
12. Garlic cloves - 3 to 4 nos (optional)
13. Salt - to taste 
14. Oil - 3 tbsp
15. water - as required 

for bhajiyas:

1. Moong dal - 2 cups
2. Onion - 1 no
3. Ginger garlic paste - 1 tsp (optional)
4. Red chilli powder - 1 tsp
5. Turmeric powder - 1 tsp
6. Coriander leaves - few
7. Mint leaves - few
8. Salt - to taste 
9. Oil - for frying

Method : 

for kadhi:

• To begin making kadhi whisk the curd in a bowl. 
• Add besan or gram flour to the curd followed by two cups of water.
• Add red chilli powder and mix well. Sieve this mixture and transfer it to a cooking vessel.
• Now to the sieved mixture add turmeric powder, ginger garlic paste and salt.
• Add water as required. (As the kadhi cooks it will get thicker so don't worry if you have added an extra cup vice versa if you find the kadhi too thin or runny while cooking mix a little gram flour in water and add it to the kadhi on stove) 
• Place the vessel on medium flame.
• Add coriander leaves and curry leaves with the twig followed by green chillies.
• Stir the mixture frequently to avoid lump formation. 
• Let the kadhi come to a boil. If the green chillies has slightly changed its colour or when the kadhi looks cooked remove from flame.

                                             

• Heat oil for tempering in a pan.
• Add mustard and cumin seeds followed by curry leaves and also garlic cloves and dry red chillies if using.
• Add this tempering to the prepared kadhi. 

                                 

• Cover the kadhi only half way like in the pic below, cover it completely only after it cools down.

                                           

for bhajiyas:

• Soak moong dal in water for about an hour. 
• Grind into a smooth paste. Remove to a mixing bowl.

                               

• To the bowl, add finely chopped onion along with finely chopped coriander and mint leaves.
• Add the remaining ingredients and mix well.
• Heat oil for frying in a pan or griddle. 
• Put spoonful of batter and this way you can fry around 3 to 4 bhajiyas at a time.

                                                     

• Turn them once they are golden brown. 
• When golden brown on both sides remove to an absorbent sheet.

                               

• Add few bhajiyas to the prepared kadhi. Serve the rest alongside rice and kadhi.

                                        

• Serve hot.

                     Also try Hyderabadi khatti dal, Vegetable khorma, Dum ke tamaate (Stuffed tomatoes gravy), Tomato chutney and Dal bhaji from My Mom's Kitchen.

Happy Cooking!!!