Sindhi Kadhi Recipe – A Delicious Sindhi Curry
Cuisine: Sindhi
Course: Lunch
Diet: High Protein Vegetarian
Prep Time: 10 minutes
Cook Time: 60 minutes
Sindhi Kadhi is a rich and flavorful curry that embodies the essence of traditional Sindhi cuisine. Known for its silky texture, this vegetarian dish combines the earthy goodness of lentils, the vibrant freshness of vegetables, and the distinctive taste of roasted gram flour. The curry is infused with a delightful balance of sweet and sour flavors, thanks to the use of tamarind paste and jaggery. It pairs wonderfully with steamed rice and crispy Tuk Patata, making it a perfect dish for lunch.
Ingredients
| Ingredient | Quantity |
|---|---|
| Arhar dal (Toor dal) | 1 cup |
| Tomatoes | 1, chopped |
| Ladyfinger (Okra), cut | 1 cup |
| Oil | 2 tbsp |
| Fenugreek seeds | 1 tsp |
| Mustard seeds | 1 tsp |
| Dried red chillies | 2 |
| Curry leaves | 10 leaves |
| Asafoetida (Hing) | A pinch |
| Gram flour (Besan) | 2 tbsp |
| Red chilli powder | 1 tsp |
| Tamarind paste | 1 tbsp |
| Turmeric powder | 1 tsp |
| Jaggery, powdered | 1 tbsp |
| Salt | To taste |
Nutritional Information (Approximate per serving)
| Nutrient | Amount |
|---|---|
| Calories | 190 kcal |
| Protein | 7 g |
| Carbohydrates | 35 g |
| Fat | 7 g |
| Fiber | 8 g |
| Sodium | 280 mg |
Instructions
-
Prepare the Lentils:
- Wash the arhar dal (toor dal) thoroughly and soak it in water for about 30 minutes. Once soaked, drain the water.
- Place the soaked dal in a pressure cooker along with water (adjust the amount of water based on the consistency you prefer).
- Add the chopped tomatoes to the cooker. Close the lid and cook on medium heat for 3 whistles. Once done, turn off the heat and allow the cooker to cool down.
- Once cooled, open the cooker and mash the cooked lentils to achieve a smooth consistency. Set aside.
-
Fry the Ladyfinger:
- Heat 2 tablespoons of oil in a pan. Once hot, add the chopped ladyfinger (okra) and sauté until they turn crisp and golden brown.
- Remove the ladyfinger from the pan and set them aside.
-
Prepare the Tempering:
- In the same pan, add a little more oil if needed. Once heated, add mustard seeds, fenugreek seeds, dried red chillies, curry leaves, and a pinch of asafoetida.
- Let the spices fry for about 15 seconds until they release their aroma.
-
Roast the Gram Flour:
- Add the gram flour (besan) to the pan and roast it, stirring continuously, until it turns golden brown. This step is crucial for developing the flavor of the curry.
-
Add Water and Mix:
- Gradually add water to the pan while stirring continuously to avoid any lumps from forming. Once the mixture is smooth, add the mashed lentils to it.
-
Flavor the Kadhi:
- Stir in the tamarind paste, jaggery, and salt. Allow the mixture to come to a gentle boil. Let it simmer for 3 to 5 minutes so that all the flavors meld together.
-
Combine and Cook:
- Add the crispy ladyfinger to the kadhi and simmer for an additional 5 minutes to ensure the ladyfinger absorbs the flavors of the curry.
-
Serve:
- Once the Sindhi Kadhi is ready, remove it from the heat and serve hot with steamed rice and Tuk Patata (crispy fried potato chips) for a traditional Sindhi meal.
Tips for Perfect Sindhi Kadhi:
- You can adjust the consistency of the kadhi by adding more water if you prefer a thinner curry or less water for a thicker version.
- If you don’t have ladyfinger (okra), you can substitute it with other vegetables like carrots, potatoes, or cauliflower for a variation.
- For a spicier kadhi, increase the amount of red chilli powder or add a fresh green chili during the tempering stage.
Sindhi Kadhi is a comforting and satisfying dish that brings together the right balance of tangy, sweet, and spicy flavors. The combination of lentils, vegetables, and gram flour makes it not only delicious but also high in protein, making it a great option for a wholesome lunch. Enjoy this authentic Sindhi recipe with family and friends!
