You are here: Home > Course > Main Course > Indian Dal and Kadhi > Kadhi recipes from all across India > Sindhi Kadhi ( Pressure Cooker ) Sindhi Kadhi ( Pressure Cooker ) by Tarla Dalal Sindhi kadhi, ever imagined making kadhi in a pressure cooker ?? try this recipe before you say no! a melange of veggies coated with besan and cooked to perfection in the pressure cooker. 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(1”) piece2 tsp finely chopped green chillies1 tsp grated ginger (adrak)4 to 6 curry leaves (kadi patta)1/4 tsp turmeric powder (haldi)2 tsp chilli powder3 tbsp tamarind (imli) pulp salt to taste1 1/2 tbsp oil Method MethodHeat the oil in a pressure cooker, add the cumin seeds, fenugreek seeds and asafoetida and sauté on a medium flame till the seeds crackle.Add the besan and sauté on a medium flame for 3 to 4 minutes or till the flavour releases.Add all the vegetables, green chillies, ginger, curry leaves, turmeric powder, chilli powder, tamarind pulp and salt, mix well and sauté on a medium flame for another 2 minutes.Add 3 cups of hot water, mix well and pressure cook on a high flame for 3 whistles.Allow the steam to escape using quick /natural release method,(refer handy tip ) before opening the lid. Serve hot with steamed rice.Handy tip:Handy tip:Quick release method: also called the cold-water release method, it is used to release pressure quickly. To use this method, remove the pressure cooker from the burner, place in the sink and run cold water gently over the lid until the steam dissipates.When putting the pressure cooker in the sink, tilt the handle up so the water flows away from you. Quick release works best for foods where you need to control the timing and degree of cooking. Nutrient values per servingEnergy137 calProtein3.9 gCarbohydrates16.9 gFiber3.5 gFat6.4 gCholesterol0 mgVitamin A240.8 mcgVitamin B10.1 mgVitamin B20 mgVitamin B30.6 mgVitamin C6.6 mgFolic Acid44.7 mcgCalcium35.2 mgIron1.2 mgMagnesium0 mgPhosphorus0 mgSodium17.2 mgPotassium187 mgZinc0.4 mg