Name: minty Kadhi Pakora recipe by Bethica Das at BetterButter
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 4
Ingredients: Pakora-; 1/2 cup masoor dal; salt to taste; pinch of baking soda; 1/4 tsp. turmeric powder; 1/2 tsp. nigella seeds; Kadhi -; 2 tbsp. besan (gram flour); 1/2 cup yoghurt; 3 1/2 cups water; 2 tbsp. oil; 1/2 tsp. cumin seeds; pinch of asafoetida; 1 onion, chopped; 1 tsp. ginger-garlic paste; 1 tomato, chopped; salt to taste; 1/2 tsp. turmeric powder; 1 tsp. roasted coriander-cumin powder; 1/2 tsp. garam masala powder; 1/2 tsp. red chili powder; 1/2 cup mint leaves, chopped; oil to deep fry the pakoras

ABOUT minty Kadhi Pakora RECIPE

Yoghurt is light on the stomach and lentils contains proteins and fibre.So this is a simple comfort food that can be taken during pregnancy and is also good for the elderly. The combo of lentils with yoghurt is ideal for slightly older kids too.

Ingredients Serving: 4

Pakora-
1/2 cup masoor dal
salt to taste
pinch of baking soda
1/4 tsp. turmeric powder
1/2 tsp. nigella seeds
Kadhi -
2 tbsp. besan (gram flour)
1/2 cup yoghurt
3 1/2 cups water
2 tbsp. oil
1/2 tsp. cumin seeds
pinch of asafoetida
1 onion, chopped
1 tsp. ginger-garlic paste
1 tomato, chopped
salt to taste
1/2 tsp. turmeric powder
1 tsp. roasted coriander-cumin powder
1/2 tsp. garam masala powder
1/2 tsp. red chili powder
1/2 cup mint leaves, chopped
oil to deep fry the pakoras

Instructions

Soak the dal for 30 minutes, Drain and grind to a coarse paste without adding any water. Add salt, soda, turmeric powder and kalonji to the dal paste and mix well.
Make pakoras out of it and deep fry them in hot oil till light golden in colour. Drain on a kitchen towel and keep aside.
Whisk the yoghurt, besan and 3 1/2 cups water and keep aside. Heat 2 tbsp. oil and temper with cumin seeds and asafoetida. Saute for a few seconds and add the onion. Saute till light brown.
Now add the ginger-garlic paste, turmeric powder, roasted coriander-cumin powder, red chili powder and garam masala powder mixed with 2 tbsp. water. Saute till the oil separates.
Add the chopped tomatoes and continue to fry till well mashed up. Now add the whisked yoghurt, salt and chopped mint leaves.
Simmer on low flame till the gravy thickens. Stir at intervals. Add the fried pakoras and serve with rice or chapattis.

Similar Recipes