Kutchi Bhatia Kadi, no-dal version

Name: Kutchi Bhatia Kadi, no-dal version
Cuisine: Kutchi Bhatia
Ingredients: 1 cup besan (gram flour); 2½ litres water; Oil, for the tempering; 1 tsp cumin seeds; ½ tsp mustard seeds; ¼ tsp hing; 5–6 green chillies, finely chopped; 1-inch piece ginger, finely chopped; 3–4 dry red chillies; Curry leaves; ½ tsp turmeric; 5–6 kokum flowers; A small piece of jaggery; Salt, to taste; 10–12 cluster beans (guvar), halved; 10–12 okra, slit; 1 small potato, cubed; 1 ripe banana, in rounds; A handful of chickpeas, soaked overnight; 1 cup moong dal, soaked overnight; Salt and hing

Besan-water kadi with lachko moong dal

Servesabout 13

Timeabout 50 min, plus waiting time

A Kutchi Bhatia kadi made from plain besan water, with no dal in it. Rice goes in the bowl first, thick lachko dal on top, and the kadi is poured over. The kadi is kept spicy to balance the plain dal.

Method

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Whisk the besan into the water until there are no lumps.
Heat the oil and add the tempering in the order listed. Straight away, pour in the besan water and bring it to a boil.
Add the salt and turmeric and cook on very low heat for .
Add the chickpeas and cook until they are about three-quarters done. Add the kokum flowers and jaggery.
Add the guvar and potato and cook until nearly done. Add the okra and cook until soft.
Add the banana, switch off the heat, cover and let it rest for so the banana flavours the kadi.
For the lachko dal. Boil the soaked moong dal with salt and hing until mushy, then churn it completely smooth with a wooden churner. It should be quite thick.

My notes

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My notes on Kutchi Bhatia Kadi, no-dal version

Serve with

Rice in the bowl, thick lachko dal on top, kadi poured over, with aloo tuk on the side.

Recipes mentioned here

Lachko (Kathan) DalThick churned toor dalKutchi & more

KadiThathai Bhatia vegetable curryLunch

Nutrition

Estimated

Per serving

130 kcal

Protein: 7 g
Carbohydrate: 22 g
Fat: 1 g

We estimate about 13 servings from the weight of the dish.

Whole recipe

1,660 kcal

Protein: 95 g
Carbohydrate: 286 g
Fat: 17 g

Everything in the ingredients list.

These are estimates, worked out from the amounts in the recipe and typical values for each ingredient. Portion sizes and the exact amount of oil, ghee or sugar can change them a lot. How we estimate

Good to know

Tip

Kokum flowers are milder than kokum fruit and do not darken the kadi.

Where this recipe comes from

Recipe from Ribbons to Pastas (learned from a friend's mother).

See the original recipe

Kutchi Bhatia Kadi, no-dal version

Ingredients

Base

For the tempering (in oil)

Seasoning

Vegetables

Lachko moong dal (to serve)