PAKODA KADHI For the steamed pakodas ¼ cup yellow moong dal (split yellow gram), soaked ¼ cup radish (mooli), grated ½ teaspoon ginger-green chilli paste 1 to 2 tablespoons Bengal gram flour (besan) salt to taste For the kadhi 1 cup low fat curds 2 tablespoons Bengal gram flour (besan) 1 teaspoon cumin seeds (jeera) ¼ teaspoon asafoetida (hing) 1 teaspoon ginger-green chilli paste a pinch turmeric powder (haldi) 1 teaspoon oil salt to taste For garnish 2 tablespoons chopped coriander For the steamed pakodas 1. Drain out all the water from the dal and grind in a blender to a coarse paste, without using water. 2. Squeeze all the liquid out of the grated radish and add the radish to the ground moong dal (add the liquid to the curds mixture). 3. Add the ginger-green chilli paste, gram flour and salt and mix well. Keep aside. For the kadhi 1. Whisk the curds along with the gram flour till the mixture is smooth and no lumps remain. Add the ginger-green chilli paste and turmeric powder and mix well. 2. Heat the oil in a non-stick pan and add the cumin seeds. When they crackle, add the asafoetida. 3. Add the curds mixture, salt, 2½ cups of water and continue stirring till it comes to a boil. 4. Drop teaspoonfuls of the pakoda mixture into the boiling kadhi and allow it to boil till the pakodas are cooked (approx. 5 to 7 minutes). 5. Serve hot, garnished with the coriander.
