Spinach kadhi

Spinach kadhi

By
From
Spice Kitchen
Serves
4
Photographer
Jana Liebenstein

Kadhi is a great substitute for dal and is often eaten with steamed rice. The most popular version of kadhi is made with besan (chickpea flour) dumplings. This recipe uses spinach, and is a delicious speedy alternative. Use white radish (daikon) or mustard greens instead, if you prefer vegetables with a slightly bitter flavour.

Ingredients

Quantity Ingredient
110g besan, (chickpea flour)
125g plain yoghurt
1 teaspoon turmeric
30g Ghee
or 1/2 tablespoon mustard oil
1 small onion, sliced
1 teaspoon cumin seeds
2 dried whole red chillies
pinch asafoetida
1/2-1 teaspoon salt, to taste
50g english spinach, washed, drained and finely chopped
1 tablespoon mint leaves, chopped

Method

  1. In a large bowl mix together the besan, yoghurt, turmeric and 500 ml water to make a smooth paste.
  2. Heat the ghee or oil in a medium saucepan over a medium heat. Sauté the onion, stirring occasionally for about 5 minutes, or until golden brown. Add the cumin seeds, chillies and asafoetida, and stir to mix well. Add the paste, salt and another 500 ml water to obtain a thin sauce-like consistency.
  3. Cook, stirring continuously, for about 30 minutes, or until the kadhi thickens. The final consistency should be like a thick soup.
  4. Add the spinach and mint and briefly bring to the boil. Remove from the heat and serve immediately.
Tags:
restaurant
Indian
India
Asia
Asian
Spice Kitchen
Ragini
Dey
restaurant
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