Urad Dal Kadhi

Urad Dal Kadhi

Introduction

Urad Dal Kadhi, a quintessential dish from Indian cuisine, is a heartwarming combination of creamy, tangy, and spicy flavours. It's a comforting dish that's perfect for a chilly evening or a satisfying meal any time of day. The key to this dish is the use of Urad Dal whole With Skin, a variety of lentils that imparts a unique texture and flavour to the kadhi.

Ingredients:

  • 1 cup Urad Dal whole With Skin
  • 1/2 cup water
  • 1 teaspoon turmeric powder
  • 1/2 teaspoon salt
  • 1 tablespoon ghee or vegetable oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 tablespoon grated ginger
  • 1 green chili, chopped (optional)
  • 1 teaspoon coriander powder
  • 1/2 teaspoon cumin powder
  • 1/4 teaspoon red chili powder
  • 1 cup plain yogurt
  • 1/4 cup water

For Tempering:

  • 1 tablespoon ghee or vegetable oil
  • 1 teaspoon cumin seeds
  • 1/2 teaspoon mustard seeds
  • 2 green chilies, chopped (optional)
  • 2 curry leaves
  • 1/4 teaspoon garam masala

Instructions:

  1. Rinse the Urad Dal whole With Skin thoroughly and soak it in water for at least 2 hours.
  2. In a medium pot, combine the soaked Urad Dal whole With Skin, water, turmeric powder, and salt. Bring to a boil, then reduce heat and simmer for 30-45 minutes, or until the dal is soft and mushy.
  3. While the dal is cooking, heat the ghee or vegetable oil in a large saucepan over medium heat. Add the onion and cook until softened, about 5 minutes. Add the garlic, ginger, and green chili (if using) and cook for another minute.
  4. Add the coriander powder, cumin powder, and red chili powder and cook for 30 seconds, stirring constantly.
  5. Add the yogurt and stir until well combined.
  6. Strain the cooked Urad Dal whole With Skin into the saucepan with the yogurt mixture.
  7. Add the 1/4 cup of water and stir to combine.
  8. Bring the kadhi to a simmer and cook for 5-10 minutes, or until the kadhi thickens slightly.
  9. For the tempering, heat the ghee or vegetable oil in a small saucepan over medium heat. Add the cumin seeds, mustard seeds, green chilies (if using), curry leaves, and garam masala. Fry for about 30 seconds, until the cumin seeds and mustard seeds splutter.
  10. Pour the tempering over the kadhi and stir gently to combine.
  11. Adjust the seasoning with salt and pepper to taste.
  12. Serve the Urad Dal Kadhi hot with roti, rice, or naan.

Tips:

  • For a smoother kadhi, use an immersion blender or food processor to blend the dal mixture before adding the yogurt.
  • If you don't have green chilies, you can use cayenne pepper or red chili powder to add heat to the kadhi.
  • For a richer flavour, add a tablespoon of ghee or butter to the kadhi before serving.

Serving Suggestions:

  • Garnish the Urad Dal Kadhi with chopped cilantro or chopped fresh green onions.
  • Serve with a dollop of sour cream or yogurt on top.
  • Enjoy with your favourite Indian pickles or chutneys.

Variations:

  • For a spicier kadhi, add more green chilies or a pinch of cayenne pepper.
  • For a sweeter kadhi, add a tablespoon of sugar or a dollop of honey.
  • If you don't have yogurt, you can use milk or cream.

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