Sprouts Kadhi Video by Tarla Dalal

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Kadhi gets an extra shot of nutrition with the addition of sprouts! use curds made of low-fat buffalo’s milk, which is low in sodium. For a truly memorable meal, serve hot with gehun ki bikaneri khichdi.

Preparation Time: 15 mins
Cooking Time: 15 mins
Makes 4 servings

Ingredients

1 cup mixed sprouts
2 to 3 tsp oil
1/2 tsp mustard seeds ( rai / sarson)
1/2 tsp cumin seeds (jeera)
1/4 tsp asafoetida (hing)
2 whole dry red kashmiri chillies
1 bayleaf (tejpatta)
1/4 tsp turmeric powder (haldi)
2 tsp green chilli paste
1/4 tsp chilli powder
salt to taste
1 1/2 cups low-fat curds , whisked
4 tsp besan (bengal gram flour)

For The Garnish

2 tbsp finely chopped coriander (dhania)

Method

1. Heat the oil in a pressure cooker, add the mustard seeds and cumin seeds and sauté on a medium flame for a few seconds.
2. When the seeds crackle, add the asafoetida, red chillies and bayleaf and sauté on a medium flame for a few seconds.
3. Add the mixed sprouts, 1½ cups of water, turmeric powder, green chilli paste, chilli powder and salt, mix well and pressure cook for 3 whistles.
4. Allow the steam to escape before opening the lid. Keep aside.
5. Combine the curds with ½ cup of water and besan and mix well till no lumps remain.
6. Add the curds-besan mixture to the prepared sprouts mixture, mix well and cook on a medium flame for 3 to 4 minutes.
7. Serve hot garnished with coriander.

Recipe Source: Sprouts Kadhi by Tarla Dalal