Indrahar is a traditionally healthy steamed snack of Bagelkhand in the State of Madhya Pradesh. It is a lentil based recipe. Not much is know about this particular dish that is almost a recipe now. It is a very easy and a quick snack that can be relished with any chutney of your choice. It is also a great tea time snack. This recipe is also turned into a gravy too.
Kadhi on the other hand, is a yoghurt-chickpea flour based sauce with a tempering. So I combined both Indrahar and kadhi to come up with my version of this yummy fusion dish of Indrahar Ki Kadhi.
So enjoy it with pulao, hot steamed rice, jeera rice, naan, kulcha, tandoori roti or just plain chapati for a great comfort meal. Kadhi being my personal favorite, I can clean up my plate in a jiffy. Do check out the step by step pictorial recipe to prepare it.
Ingredients -
- 1/2 cup mixed lentils (both whole & split), soaked overnight
- 1" ginger
- 2-3 green chilies
- 1/2 tsp. turmeric powder
- 1/2 tsp. cumin seeds
- 1/2 tsp. red chili powder
- 1 tsp. roasted coriander-cumin powder
- salt to taste
- 1/4 tsp. asafoetida
- pinch of baking soda
- oil to shallow fry
- 1/2 cup yoghurt
- 2 tbsp. gram flour / besan
- 3 cups water
- salt to taste
- 2 tbsp. oil
- 1/2 tsp. cumin seeds
- 1/2 tsp. mustard seeds
- 1/4 tsp. asafoetida / hing
- 1 sprig curry leaves
- 1 tsp. ginger-garlic paste
- 1/2 tsp. turmeric powder
- 1 tsp. red chili powder
- 1 tsp. coriander-cumin powder
- 1 tsp. sambar powder
- 2 sprigs curry leaves, dry roasted & crushed
- coriander leaves & a drizzle of pickle oil to garnish
Indrahar - Blend the soaked lentils along with ginger, green chilies and some water into a smooth paste.
Transfer it to a mixing bowl and add all the dry spices (except Baking soda). Whisk vigorously for 1-2 minutes so that the batter becomes light and fluffy.
Add baking soda and mix well. Transfer to a greased plate and steam for 20 minutes. Set aside to cool. Then cut into squares and keep aside.
Heat oil in a pan and shallow fry or deep fry till golden brown in colour. Keep aside.
Heat oil in a pan and temper with cumin seeds, mustard seeds, curry leaves and asafoetida. Allow it to splutter.
Now add the spice paste and sauté till the oil separates. Add the whisked yoghurt and bring it to a boil.
Simmer on a low flame for 8-10 minutes by stirring at intervals. Then add the sambar powder and simmer further for 2-3 minutes or till you get the right consistency.
When done switch off the flame and sprinkle the crushed curry leaves. Give it a stir.
To serve, ladle the kadhi in a serving bowl and arrange the fried Indrahar over it.
Garnish with coriander leaves and pickle oil. Enjoy with pulao, hot steamed rice, jeera rice, naan, kulcha, tandoori roti or just plain chapati for a great comfort meal.
Whisk together yoghurt, gram flour, salt to taste & water. Keep aside.
In a small bowl, mix ginger-garlic paste, turmeric powder, red chili powder & coriander-cumin powder along with some water to form a paste. Keep aside.
Add the spice paste & sauté till the oil separates.
Add the whisked yoghurt & bring it to a boil. Simmer on a low flame for 8-10 minutes by stirring at intervals.
Then add the sambar powder simmer further for 2-3 minutes or till you get the right consistency.
Ladle the kadhi in a serving bowl & arrange the fried Indrahar over it.
Garnish with coriander leaves & pickle oil. Enjoy with with pulao, hot steamed rice, jeera rice, naan, kulcha, tandoori roti or just plain chapati for a great comfort meal.
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