Moong Daal Kadi

Moong Daal Kadi
Dahi is amazing to eat during summer known to be great appetizer and helps in digestion because of good bacteria in Dahi. Dahi is mainly used in northern regions of India. There are many varieties of Dahi available like Butter Milk, Shrikhand which is made from dahi (hung curd), Probiotic Dahi, Spiced Butter Milk… 
Serving  4 
     1/2 cup whole green grams (moong dal)
     2 cups Skimmed milk yogurt (Curd)
     2 tbsp Gram flour (besan)
     Salt to taste
    1 tbsp Turmeric powder
    1 tbsp Ginger paste
    1 tbsp Green chili paste
    1 tbsp Sugar
    1 tbsp Oil
    Asafoetida a pinch
    1/2 tbsp Mustard seeds
    1/2 tbsp Cumin seeds
   Cloves 3-4
   Cinnamon 1- inch stick
   1/4 tbsp Fenugreek seeds (methi Dana)
   8-10 Curry leaves
Soak the moong dal in two cups of water for about an hour.
Drain, add two cups of water and salt and boil till the grams become soft.
Take yogurt in a bowl. Add salt, gram flour, turmeric powder, ginger paste, green chilli paste and whisk well. Add sugar and one cup of water and mix again.
Heat oil in a pan. Add asafoetida, mustard seeds, cumin seeds, cloves, cinnamon, fenugreek seeds, curry leaves and saute.
Add the yogurt mixture and cook till the gram flour gets cooked.
Add a little water to correct the consistency.
Add the grams and cook for three to four minutes on medium heat.
Serve hot.
Nutritive value per 100 g
  • Calorie -117 kcal
  • Protein - 8g
  • Carbs -20g
  • Total fat -13g

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