Perfect with hot and steamy rice or round and soft gujarati rotlis

For the radish koftas
1/4 cup soaked yellow moong dal (split yellow gram)
1/4 cup grated radish (mooli)
1/2 tsp ginger-green chilli paste
1 to 2 tbsp besan (Bengal gram flour)
salt to taste

For the kadhi 

1 cup low fat yogurt (dahi)
2 tbsp besan (Bengal gram flour)
1 tsp cumin seeds (jeera)
1 tsp ginger-green chilli paste
a pinch of turmeric powder (haldi)
1/4 tsp asafoetida (hing)
1 tsp oil
salt to taste

For the garnish
2 tbsp chopped coriander (dhania)

Method :-
For the radish koftas
  1. Drain out all the water from the dal and grind in a blender to a coarse paste, without using water.
  2. Squeeze all the liquid out of the grated radish and add it to the ground moong dal. Use the radish liquid in the kadhi.
  3. Add the ginger-green chilli paste, gram flour and salt and mix well. Keep aside.

For the kadhi

  1. Whisk the yogurt along with the gram flour till it smooth and no lumps remain.
  2. Add the ginger-green chilli paste and turmeric powder and mix well.
  3. Heat the oil in a non-stick pan and add the cumin seeds. When they crackle, add the asafoetida.
  4. Add the curds mixture and 2½ cups of water (including the liquid from the radish) and continue stirring till it comes to a boil.
  5. Drop teaspoonful of the kofta mixture into the boiling kadhi and allow it to boil till the koftas are cooked (approx. 5 to 7 minutes).
  6. Serve hot, garnished with the coriander.

  1. When you add the koftas into the kadhi add one first and check to see that it does not crumble or disintegrate.
  2. If that happens, add some more gram flour to the batter and check again.

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