Sprouts Kadhi by Tarla Dalal

Tarla.Dalal's picture

Feb. 17, 2014

Kadhi gets an extra shot of nutrition with the addition of sprouts! Use curd made of low-fat buffalos milk, which is low in sodium. For a truly memorable meal, serve hot with gehun ki bikaneri khichdi.

Ingredients

Mixed sprouts 1 Cup (16 tbs)
Oil 2 Teaspoon
Mustard seeds 1/2 Teaspoon (rai / sarson)
Cumin seeds 1/2 Teaspoon (jeera)
Asafoetida 1/4 Teaspoon (hing)
Kashmiri chillies 2 (whole dry)
Bay leaf 1 (tejpatta)
Turmeric powder 1/4 Teaspoon (haldi)
Green chilli paste 2 Teaspoon
Chilli powder 1/4 Teaspoon
Salt To Taste
Low fat yogurt 1 1/2 Cup (24 tbs)
Bengal gram flour 4 Teaspoon (besan)
Water 2 Cup (32 tbs)
For the garnish
Finely chopped coriander 2 Tablespoon (dhania)

Directions

GETTING READY

1. In a pressure cooker, heat oil and splutter mustard seeds and cumin seeds. Now add asafoetida, bay leaf, and red chilies.

2. Sauté for a few seconds, and add mixed sprouts, 1.5 cups of water, turmeric powder, chili powder, salt, and green chili paste. Mix properly and pressure cook for three whistles. Open the cooker lid when the steam escapes out completely.

MAKING

3. In a bowl, combine curd/yogurt with besan (Bengal gram flour) and ½ cup of water. Mix properly until there are no lumps.

4. Now combine this mix with already prepared sprouts mixture and cook for 3 - 4 minutes.

SERVING

5. Serve the kadhi hot after garnishing with coriander.

Recipe Summary

Difficulty Level: Medium
Cook Time: 15 Minutes
Ready In: 15 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 128Calories from Fat 42

 % Daily Value*

Total Fat 5 g7.7%

Saturated Fat 1 g5%

Trans Fat 0 g

Cholesterol

Sodium 240 mg10%

Total Carbohydrates 15 g5%

Dietary Fiber 2 g8%

Sugars 9 g

Protein 8 g16%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet