Sindhi Kadhi Recipe
Sindhi Kadhi is a delectable, comforting curry from the Sindhi cuisine, renowned for its silky smooth texture and robust flavors. The dish combines a rich base of roasted gram flour (besan) with a variety of vegetables and dal, bringing together both earthy and tangy elements. The inclusion of toor dal (Arhar dal), along with a mixture of fresh vegetables such as ladyfinger (bhindi/okra), creates a perfect balance of textures and flavors, making this dish a wholesome and satisfying meal.
Ideal for lunch or dinner, Sindhi Kadhi is best enjoyed with steamed rice and Sindhi Tuk Patata, making it a classic, well-loved meal in Sindhi households. The addition of tamarind paste and jaggery introduces a delightful hint of tang and sweetness, creating a perfect harmony of flavors.
Ingredients:
| Ingredient Name | Quantity |
|---|---|
| Arhar dal (Split Toor Dal) | 1 cup |
| Tomato | 1 |
| Bhindi (Lady Finger/Okra) | 1 cup, slit lengthwise |
| Oil | 2 tablespoons |
| Methi Seeds (Fenugreek Seeds) | 1 teaspoon |
| Mustard seeds (Rai/Kadugu) | 1 teaspoon |
| Dry Red Chillies | 2 |
| Curry leaves | 10 |
| Asafoetida (Hing) | 1 pinch |
| Gram flour (Besan) | 2 tablespoons |
| Red Chilli powder | 1 teaspoon |
| Tamarind Paste | 1 tablespoon |
| Turmeric powder (Haldi) | 1 teaspoon |
| Jaggery (powdered) | 1 tablespoon |
| Salt | To taste |
Preparation Time: 10 minutes
Cooking Time: 60 minutes
Total Time: 70 minutes
Serves: 4
Instructions:
-
Prep the Toor Dal:
Begin by washing and soaking the toor dal for at least 30 minutes. Once soaked, transfer the dal to a pressure cooker along with the chopped tomatoes. Add enough water to completely submerge the dal. Close the lid of the cooker and cook on medium-high heat, allowing for about 4 whistles. Once the pressure has been released naturally, open the cooker and mash the dal into a smooth purée using a potato masher or an immersion blender. -
Prepare the Okra:
In a deep pan, heat 1 tablespoon of oil on medium flame. Add the slit okra (bhindi) and sauté for 6-7 minutes, or until the okra loses its sliminess and crisps up. Transfer the cooked okra to a plate and set it aside for later. -
Roast the Spices and Besan:
In the same pan, add the remaining 1 tablespoon of oil and heat it. Once hot, add the mustard seeds, fenugreek seeds, asafoetida, curry leaves, and dry red chilies. Let them crackle and crisp up for a few seconds. Then, add the besan (gram flour) to the pan and sauté it lightly, stirring continuously until it turns golden brown and begins to release a toasted aroma. -
Make the Besan Mixture:
Gradually pour in 1 cup of water while whisking continuously to prevent lumps from forming. Once the besan is well blended with the water, add the mashed dal purée and stir to combine thoroughly. Allow the mixture to simmer on low heat for a few minutes. -
Add the Tamarind and Jaggery:
To the simmering kadhi, add the tamarind paste and jaggery powder. Mix well and bring the kadhi to a gentle boil. Let it simmer for another couple of minutes to allow the flavors to meld together. -
Final Touches:
Finally, add the sautéed okra to the kadhi and stir. Let the Sindhi Kadhi simmer for an additional 5 minutes until it reaches a silky, thick consistency and all the ingredients are well combined. -
Serve:
Serve this delicious Sindhi Kadhi hot, paired with steamed rice and crispy Sindhi Tuk Patata for a fulfilling and flavorful meal.
Tips:
- Consistency: If the kadhi is too thick, you can add a little more water to adjust the consistency to your liking.
- Vegetable Variation: While okra is traditional, you can also add other vegetables like potatoes, carrots, or drumsticks, depending on your preference.
- Jaggery: Adjust the amount of jaggery according to your taste to balance the tanginess from the tamarind.
Enjoy your Sindhi Kadhi with its unique blend of flavors and textures, a timeless classic that’s both nourishing and comforting.
