This is a simple comfort food from the Northern regions of India. Kadhi Pakora varies from one region to the other with a slight variations in the ingredients. They are popular and a must have in the menu platter of Rajasthan, Punjab, Gujarat, Sindh and Maharashtra to name a few.
The pakoras are generally made of besan (gram flour), some greens and onion. But in this version of mine, I made some masoor dal pakoras with some kalonji thrown in. I also added some mint leaves for some refreshing aroma. It simply tastes delicious with either rice in any form or any Indian bread. So check for a step by step method with pictures to prepare it.
- 1/2 cup masoor dal (red lentils)
- salt to taste
- pinch of baking soda
- 1/4 tsp. turmeric powder
- 1/2 tsp. kalonji (nigella seeds)
- 2 tbsp. besan (gram flour)
- 1/2 cup yoghurt
- 3 1/2 cups water
- 2 tbsp. oil
- 1/2 tsp. cumin seeds
- 1/4 tsp. asafoetida
- 1 onion, chopped
- 1 tsp. ginger-garlic paste
- 1 tomato, chopped
- salt to taste
- 1/2 tsp. turmeric powder
- 1 tsp. roasted coriander-cumin powder
- 1/2 tsp. garam masala powder
- 1 tsp. red chili powder
- 1/2 cup mint leaves, chopped
- oil to deep fry the pakoras
Soak the dal for 30 minutes, Drain and grind to a coarse paste without adding any water. Add salt, soda, turmeric powder and kalonji to the dal paste and mix well.
Make pakoras out of it and deep fry them in hot oil till light golden in colour. Drain on a kitchen towel and keep aside.
Whisk the yoghurt, besan and 3 1/2 cups water and keep aside. Heat 2 tbsp. oil and temper with cumin seeds and asafoetida. Saute for a few seconds and add the onion. Saute till light brown.
Now add the ginger-garlic paste, turmeric powder, roasted coriander-cumin powder, red chili powder and garam masala powder mixed with 2 tbsp. water. Saute till the oil separates.
Add the chopped tomatoes and continue to fry till well mashed up. Now add the whisked yoghurt, salt and chopped mint leaves.
Simmer on low flame till the gravy thickens. Stir at intervals. Add the fried pakoras and serve with rice or chapattis.
Mix together the ground dal with salt, baking soda, turmeric powder & kalonji.
Deep fry the dal pakoras.
Heat oil and temper with cumin seeds & asafoetida.
Add onion & saute till light brown.
Add ginger-garlic paste, turmeric powder, coriander-cumin powder and garam
masala powder mixed with 2 tbsp. water.
Add tomatoes and fry till mashed up.
Add the mint leaves, prepared yoghurt mix and salt.
Add the fried pakoras to the kadhi and serve, garnished with mint leaves.