Sindhi Kadhi Recipe
Sindhi Kadhi is a delicious recipe from Sindhi cuisine made with a combination of dal and vegetables. It is an everyday recipe that can be served with Sindhi Tuk and Steamed Rice.
Sindhi Kadhi Recipe is a smooth, silky curry with vegetables and it is made by gently roasting besan or chickpea flour and adding a mixture of dal and vegetables to it.
Usually an assortment of vegetables is added, this recipe uses okra which is predominantly added to Sindhi Kadhi. It has a flavour palette of tangy, sweet, sour tones and makes a delicious, comforting gravy.
If you like this recipe, you can also try other Kadhi Recipes which you can make for your everyday meals:
- 1 cup Arhar dal (Split Toor Dal)
- 1 Tomato
- 1 cup Bhindi (Lady Finger/Okra) , slit lengthwise
- 2 tablespoons Oil
- 1 teaspoon Methi Seeds (Fenugreek Seeds)
- 1 teaspoon Mustard seeds (Rai/ Kadugu)
- 2 Dry Red Chillies
- 10 Curry leaves
- 1 pinch Asafoetida (hing)
- 2 tablespoons Gram flour (besan)
- 1 teaspoon Red Chilli powder
- 1 tablespoon Tamarind Paste
- 1 teaspoon Turmeric powder (Haldi)
- 1 tablespoon Jaggery , powdered
- Salt , to taste
How to make Sindhi Kadhi Recipe
To begin making the Sindhi Kadhi Recipe, first wash and soak the toor dal for 1/2 an hour. Then put it in a pressure cooker along with tomatoes with enough water to completely submerge the dal.
Close the lid of the pressure cooker and keep the whistle on. Pressure cook the dal until done, About 4 whistles and turn off the heat.
Allow the pressure to release from the cooker naturally, then open the lid and mash the dal into a smooth mix using a potato masher or hand blender into a smooth purée.
Place a deep pan on the heat, add 1 tablespoon oil and warm it. Then, add the slit okras and saute them on a medium flame until they are cooked through and lose the slime that okra tends to have. After about 6-7 minutes they will begin to crisp up.
Transfer these okra onto a plate and set aside to be used later.
In the same pan heat the remaining oil and warm it. Add mustard seeds, fenugreek seeds, asafoetida, curry leaves and red chillies in quick succession and let them crackle and crisp up.
Once done add the besan next and saute lightly till the besan gets well coated with the oil, and browns evenly. You will know when he besan is roasted when it loses it's raw aroma and starts smelling toasted.
To this gradually add a cup of water while continuously whisking, making sure that there are no lumps.
Once the besan mixture has mixed well with the water, add the puréed dal to it and mix well. Allow it to simmer gently, while adding the tamarind paste, jaggery powder and mixing again.
Bring the Sindhi kadhi to a boil and allow it to simmer for a couple of minutes.
Lastly, add the cooked okra and simmer for another 5 minutes till the Sindhi kadhi reaches a silky, thick gravy consistency and all the flavours combine well.