Authentic Sindhi Kadhi with Okra and Toor Dal

Sindhi Kadhi Recipe: A Delightful Traditional Dish

Sindhi Kadhi is a rich, flavorful dish from Sindh, characterized by its unique combination of spiced vegetables and lentils, creating a comforting, tangy, and slightly sweet curry. It is typically served with steamed rice and often paired with Sindhi Tuk Patata, a fried potato dish. This recipe showcases the heartwarming essence of Sindhi cuisine, where aromatic spices and wholesome ingredients come together in a perfectly balanced gravy.

Whether you’re looking to indulge in a traditional South Asian comfort meal or exploring new vegetarian dishes, Sindhi Kadhi promises a delightful culinary experience. This high-protein, vegetarian dish is simple to prepare yet bursting with flavors that will transport you straight to the vibrant streets of Sindh.

Ingredients for Sindhi Kadhi Recipe

Preparation Time

• Prep Time: 10 minutes
• Cook Time: 60 minutes
• Total Time: 70 minutes
• Servings: 2

Cuisine

• Region: Sindhi
• Course: Lunch
• Diet: High Protein, Vegetarian

Instructions to Prepare Sindhi Kadhi

To prepare this flavorful Sindhi Kadhi, follow these easy steps that blend traditional techniques with fresh ingredients:

1. Prepare the Toor Dal (Split Toor Lentils)

   • Begin by washing and soaking the toor dal (split toor lentils) for 30 minutes to soften.
   • In a pressure cooker, add the soaked dal along with the chopped tomatoes. Pour enough water to cover the dal completely.
   • Close the lid of the pressure cooker and set the whistle on. Cook the dal for about 4 whistles or until it’s fully cooked.
   • Once done, allow the pressure to release naturally. Open the lid and mash the dal into a smooth, creamy consistency using a potato masher or a hand blender. Set aside.

2. Cook the Okra (Bhindi)

   • In a deep pan, heat 1 tablespoon of sunflower oil over medium heat.
   • Add the slit okra (bhindi) and sauté for about 6-7 minutes, stirring occasionally.
   • The goal is to cook the okra until it loses its slimy texture and crisps up. Once done, transfer the cooked okra to a plate and set aside.

3. Prepare the Tempering (Tadka)

   • In the same pan, heat the remaining 1 tablespoon of oil.
   • Add the mustard seeds and methi seeds (fenugreek seeds). Let them crackle for a few seconds.
   • Immediately add the dry red chillies, curry leaves, and a pinch of asafoetida (hing). Let these spices sizzle and become aromatic, infusing the oil with their flavors.

4. Roast the Gram Flour (Besan)

   • Next, add the gram flour (besan) to the pan and sauté it lightly for 3-4 minutes. Stir continuously to ensure the besan is well-coated with oil and becomes evenly browned.
   • You’ll know the besan is ready when it releases a toasty aroma and the raw smell dissipates.

5. Add Water and Mix the Besan

   • Gradually add 1 cup of water to the besan mixture, whisking continuously to prevent lumps from forming.
   • Once the water is fully incorporated, add the mashed dal and mix well. Stir to combine everything into a smooth, thickened mixture.

6. Add Flavorings

   • Bring the mixture to a gentle simmer. Add the tamarind paste, jaggery powder, and red chili powder. Stir again to combine.
   • Let the Sindhi Kadhi cook for a few more minutes, allowing the flavors to meld and the curry to thicken further.

7. Final Touches

   • Once the kadhi has thickened to your desired consistency, add the cooked okra back into the pan.
   • Allow the kadhi to simmer for an additional 5 minutes, ensuring the okra absorbs the flavors of the gravy.

8. Serve

   • Once ready, serve the Sindhi Kadhi hot, paired with steamed rice and Sindhi Tuk Patata for a complete and satisfying meal.

Serving Suggestions for Sindhi Kadhi

• Rice: Serve Sindhi Kadhi with fluffy steamed rice for the perfect pairing, allowing the gravy to soak into the rice for a delightful texture and flavor combination.
• Sindhi Tuk Patata: A popular side dish with crispy fried potatoes, known as Tuk Patata, complements the kadhi perfectly, adding crunch and savory richness to the meal.
• Roti or Chapati: For an alternative to rice, you can serve this kadhi with soft roti or chapati to dip into the flavorful gravy.

Nutritional Information (Per Serving)

• Calories: 300-350 kcal
• Protein: 15g
• Fat: 15g
• Carbohydrates: 40g
• Fiber: 10g
• Sodium: 250mg
• Sugar: 5g

Sindhi Kadhi is a wonderful example of the flavors of Sindhi cuisine – tangy, spicy, and sweet, all in one dish. It’s perfect for a hearty lunch and makes an excellent dish for special occasions or everyday meals. With a combination of nutritious lentils, okra, and spices, this vegetarian recipe is not only delicious but also provides a satisfying balance of proteins and nutrients. Enjoy the robust flavors and bring a taste of Sindh to your table!