Perfect with hot and steamy rice or round and soft gujarati rotlis
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
- Drain out all the water from the dal and grind in a blender to a coarse paste, without using water.
- Squeeze all the liquid out of the grated radish and add it to the ground moong dal. Use the radish liquid in the kadhi.
- Add the ginger-green chilli paste, gram flour and salt and mix well. Keep aside.
For the kadhi
- Whisk the yogurt along with the gram flour till it smooth and no lumps remain.
- Add the ginger-green chilli paste and turmeric powder and mix well.
- Heat the oil in a non-stick pan and add the cumin seeds. When they crackle, add the asafoetida.
- Add the curds mixture and 2½ cups of water (including the liquid from the radish) and continue stirring till it comes to a boil.
- 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).
- Serve hot, garnished with the coriander.
Tips
- When you add the koftas into the kadhi add one first and check to see that it does not crumble or disintegrate.
- If that happens, add some more gram flour to the batter and check again.
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