Kachi Kadhi

Ingredients:

For Step1

• Split Black gram (white mash ki daal) 2 tbsp
• Yellow Lentil 1 cup
• Salt 1 tsp or to taste
• Water as required
• Cumin 1 tsp

For Step 2

• Oil for deep fry
•  Water 2-3 cup
• Salt ½ tsp

For Step 3:

• Yogurt 3 cups
• Water ½ cup

For Step 4 (Paste and Tempering):

• 3-4 green chillies
• GGP 1 tsp
• Salt ½ tsp or to taste
• Water 2 tbs
•  Fresh Coriander ½ Cup
• Oil 3-4 tbsp
• Turmeric ½ tsp
• Cumin Seeds 1 tsp
• Curry Leaves handful
• Button Chillies 3-4

Directions:

Step 1:

Soak Maash daal and moong daal for minimum 4 hours or preferably overnight. Drain out before grinding.

In a blender/grinder/chopper add lentils salt and cumin. Blend it with little water (do not add too much water). The paste should neither be runny nor too thick. Set aside

Step 2:

Add the small balls in oil for deep fry and once deep fried immerse the dumplings directly into room temperature water (dissolve salt in this water)

Leave the dumplings for 35-45 mins and then press out all the water. Set aside.

Step 3:

Whisk both together and set aside.

Step 4 (Paste and Tempering):

Grind the asterisk ingredients into paste.

Now in a pan add oil. Add cumin and fry little then add the green paste.

Mix well and add turmeric into it and button chilies. Keep mixing till oil leave the pan.

Add curry leaves and give last mix. Pour this temper on Yogurt. Mix well

Add in dumpling in kadhi and enjoy.