Dal Kachori with Kadhi
A popular Indian street food, Dal Kachori with Kadhi combines crispy lentil-filled pastries with a tangy yogurt-based curry.
Ingredients
- 100 gms Gram flour
- 5 cups Butter milk
- 500 gms All purpose flour
- 1 tbsp Salt
- 1 tbsp Turmeric
- 0.5 cup Moong Dal
- 2 tbsp Ghee
- 2 tsp Cumin seeds
- 1 tsp Fennel seeds
- 0.5 tsp Asafetida
- 1 tbsp Ajwain
- 1 tsp Red chilli powder
- 1 tbsp Coriander powder
- 0.5 tsp Garam masala
- 1 tsp Amchoor (dried mango powder)
- 5 cups Oil
- 0.25 tsp Fenugreek seeds
- 1 tbsp Ginger, chopped
- 1 tbsp Garlic, chopped
- 1 tbsp Green chilli, chopped
More recipes using Moong dal
Kanji Vada / Rajasthani Kanji Vada
A traditional Rajasthani snack featuring deep-fried moong dal vadas soaked in a tangy, spiced water known as kanji. This dish is a delightful combination of flavors and textures, perfect for a refreshing snack.
Moong Dal Baati
Moong Dal Baati is an excellent snack to stimulate your taste buds. Thin and crispy, it pairs well with coffee or tea, perfect for enjoying quality time with your family.
Moong Dal
A traditional Indian lentil dish made with roasted moong dal, cooked until creamy, churned smooth, and finished with fried onions and ghee for a rich, comforting meal.
Simple Moong Dal Rasam
A simple and flavorful South Indian rasam made with moong dal, coconut, and lime, perfect for a light meal.
Instructions
- 1In a bowl, soak 1/2 cup of moong dal for 2 hours. Drain the water and grind the dal to a coarse paste. Set aside.
- 2In a pan, heat 1 tsp of ghee. Add 1 tsp of fennel seeds, 1 tsp of cumin seeds, and 1/4 tsp of asafetida. Sauté on low flame until aromatic. Add 1/4 tsp of turmeric, 1 tsp of red chilli powder, 1 tsp of coriander powder, 1 tsp of garam masala, 1 tsp of amchoor, and 1/2 tsp of salt. Sauté for 2 minutes. Add 1/4 cup of gram flour and roast on low flame until light brown. Mix in the ground moong dal and cook for 5 minutes until well combined. Allow the stuffing to cool completely.
- 3In a bowl, combine 500 gms of all-purpose flour, 1/2 tbsp of ajwain, 1 tsp of salt, and 3 tbsp of oil. Gradually add water to form a soft dough. Divide the dough into 50 gm balls. Fill each ball with the prepared stuffing, seal well, and flatten into a round shape using a roller or hands.
- 4In a kadhai, heat 4 cups of oil. Deep fry the kachoris until golden brown and crispy. Remove and drain excess oil on paper towels.
- 5In a bowl, mix 5 cups of butter milk, 100 gms of gram flour, 1/2 tbsp of turmeric powder, 1/2 tsp of red chilli powder, 1/2 tsp of salt, and 1/2 tbsp of coriander powder. In a cookware, heat 2 tbsp of oil, add 1 tsp of cumin seeds and 1/4 tsp of fenugreek seeds. Cook until brown. Add chopped ginger, garlic, and green chilli, and cook for 2 minutes. Add the buttermilk mixture, stirring continuously until it boils. Cook for an additional 7-8 minutes until the kadhi thickens.
- 6Serve the hot kachoris with kadhi poured over them. Enjoy this delightful street food dish.
