Tuesday, 8 June 2010

Mung ji kadhi / Mung Bean Yogurt Soup



Ingredients
1 cup mung beans; soaked for at least 2 hours
1 cup yogurt
3 cups water
2 tablespoons chickpea flour
1 tablespoon oil
1/2 tspn mustard seeds
1 tspn cumin seeds
6/7 curry leaves (limra /limda pan)
1 onion; finely chopped
2/3 green chillies; lengthways into two
1 large tomato; blanched and finely chopped
2-3 cloves garlic; minced
2 inch ginger; grated
1/2 tspn tumeric
1/2 lemon ; juiced
coriander for garnish

1. Boil the mung beans in 1 cup water for 25 minutes or cooked, and set aside.
2. Place the yogurt, 2 cups water and the chickpea flour in a bowl and whisk until smooth and set aside
3. Heat the oil in a large saucepan, add the mustards seeds, cumin seeds and curry leaves.
4. As soon as they start spluttering, add the onions, fry until transparent.
6. Add the green chillies, fry for a couple of minutes, and add the tomatoes, ginger and garlic, stir and fry until the mixture looks fairly homogenous. Add the tumeric powder, mix.
7. Add the mung beans, bring to boil.
8. Add the yogurt mixture and lemon juice, bring to boil, simmers for about 15 minutes, and serve in a deep bowl garnished with coriander.

I love this kadhi by itself, with crusty bread or rice. I also served it with chore ja bhajia / blackeye beans falafel.
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5 comments:

Sabira said...

Chachi you are the BEST! So nice of you to share these wonderful recipes. ♥☺Take care♥☺

Saju said...

Thank you Sabira, Chachi's Kitchen needs fans like you.

anubhav kapoor said...

I was wondering about the yogurt content. Doesn't it make the preparation a bit more thicker than wanted, since curds tend to add to the density of the gravy?

Saju said...

Anubhav, yogurt is the whole basis of this dish. A little thick consistency is good.

Radhika Kedige said...

Thank you so much for the recipe. My maternal side from the far end of Saurashtra more towards Kutch. My grandparents lived in Africa for the longest time.... I grew up
eating these recipes and missed it while I am away in Canada...

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