Hari Moong-Besan Kadhi Recipe

Calories

165 kcal

Instructions:

* Cook the dal:
Pressure cook soaked moong dal with 1 cup water for 2 whistles. Cool and blend to a smooth puree.

* Prepare the kadhi mixture:
In a large bowl, whisk together besan, whisked curd, turmeric, imli chutney, salt, and remaining water. Mix well until lump-free.

* Add the tempering:
Heat ghee in a small pan. Add mustard seeds, cumin seeds, hing, red chillies, ginger garlic paste,curry leaves. Let them splutter.

* Simmer the kadhi:
Add the kadhi mixture and moong dal to the pan. Pour into a deep pan and cook on low flame for 12–15 minutes, stirring continuously until the kadhi thickens slightly and gets a cooked aroma.

* Garnish & Serve:
Top with fresh coriander. Serve hot with brown rice, millet roti, or quinoa for a complete meal.

Health Benefits:

* High in Plant-Based Protein: Moong dal + besan = powerful protein combo for vegetarians.
* Gut-Friendly: The probiotic-rich curd helps improve digestion.
* Low GI & Diabetes Friendly: Moong dal has a low glycemic index, helping control blood sugar levels.
* Heart Healthy: Uses minimal ghee, rich in fiber, and naturally low in saturated fat.
* Weight-Loss Friendly: High in satiety, yet light on the stomach.

Ingredients

For Kadhi Base:
¼ cup yellow moong dal (soaked for 1 hour)
2 tbsp besan (gram flour)
1½ cups plain low-fat curd (room temperature, whisked)
3½ cups water
½ tsp turmeric powder
1 tsp ginger paste
Salt to taste
For Tempering:
1 tsp ghee (or cold-pressed mustard oil)
½ tsp cumin seeds
½ tsp mustard seeds
1 pinch hing (asafoetida)
1 sprig curry leaves
2 dried red chillies (broken)
½ tsp red chilli powder (optional)
Optional Add-ins:
A few methi leaves or spinach for extra fiber
1 chopped green chilli (if you like it spicy)