Mangori Palak ki Kadhi!
A unique healthy spinach kadhi with no ginger, garlic, onion or pakoris…. Yet is sure to delight! The moong dal badis/mangoris add delicious texture and flavor that makes it a personal fav! This is especially for those days…when I’m in a mood to treat myself 🙂
Method:
Heat a tbsp of olive oil/ghee, and shallow fry about 1/2 cup moong ki daal ki badiyan(also called mangori) and keep aside. Now add 1/3 tsp ajwain and 1/3 tsp methi daana along with 2-3 dry red chillies to the ghee and cook for a few seconds.
Add 2 cups of very sour yoghurt(you can add salt in the yoghurt and keep overnight) which has been blended with 4 heaped tbsp besan, salt, haldi and about 6-8 cups of water. Cook on medium high stirring intermittently till first boil.
After the first boil, add the shallow fried badian/mangori and some finely chopped spinach (about 1 1/2 cup) and cook on low flame for at least 11/2 hour or till desired thickness is reached.
Now give tadka with ghee, hing, jeera & lal mirch…and serve with hot rice!
Other related recipes…
My great Grandmom’s Pakora-wali Kadhi
