Sprouts Kadhi
by Tarla Dalal

Give your regular kadhi a nutrient boost by adding sprouts to it. A traditional tempering gives the Sprouts Kadhi an appetising aroma, while ingredients like green chilli paste and spice powders give it an irresistible flavour.

The sprouts not only contribute immense nutrients and fibre but also a variety of textures, which makes the kadhi more toothsome. A perfect addition to lunch or dinner, this Sprouts Kadhi is quite flavourful without using too much salt, making it ideal for those with high blood pressure.

Serve with rotis and rice .

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Sprouts Kadhi recipe - How to make Sprouts Kadhi

1 cup mixed sprouts (moong , matki , chana etc.)
2 tsp oil
1/2 tsp mustard seeds ( rai / sarson)
1/2 tsp cumin seeds (jeera)
1/4 tsp asafoetida (hing)
2 whole dry red kashmiri chillies, broken into pieces
1 bayleaf (tejpatta)
1/4 tsp turmeric powder (haldi)
1 tsp green chilli paste
1/4 tsp chilli powder
1/4 tsp salt
1 1/2 cups whisked curds (dahi) , made with cow’s milk or low-fat milk
4 tsp besan (bengal gram flour)

Method

Heat the oil in a pressure cooker, add the mustard seeds and cumin seeds.
When the seeds crackle, add the asafoetida, red chillies and bayleaf and sauté on a medium flame for a few seconds.
Add the mixed sprouts, 1½ cups of water, turmeric powder, green chilli paste, chilli powder and salt, mix well and pressure cook for 3 whistles.
Allow the steam to escape before opening the lid. Keep aside.
Combine the curds, besan and ½ cup of water in a deep bowl and mix well till no lumps remain.
Add the curds-besan mixture to the prepared sprouts mixture, mix well and cook on a medium flame for 3 to 4 minutes, while stirring continuously.
Serve hot.