Soya Bean Kadhi Recipe

Cooking Directions

• STEP 1.In a bowl, whisk together yogurt, gram flour, and water until smooth.
• STEP 2.Heat oil in a pan and add cumin seeds, mustard seeds, and fenugreek seeds. Let them splutter.
• STEP 3.Add ginger-garlic paste, green chilies, and curry leaves. Saute for a minute.
• STEP 4.Pour the yogurt mixture into the pan and stir well. Add salt, turmeric powder, and red chili powder.
• STEP 5.Cook on low heat for 10-15 minutes, stirring occasionally.
• STEP 6.In a separate pan, heat oil and add asafoetida, dried red chilies, and mustard seeds. Let them splutter.
• STEP 7.Pour this tempering over the kadhi and mix well.
• STEP 8.Garnish with fresh coriander leaves and serve hot with steamed rice or roti.

Cooking Tips

• Make sure to whisk the yogurt and gram flour mixture well to avoid lumps.
• Adjust the spice levels according to your preference.
• You can add vegetables like onions, tomatoes, or capsicum for added flavor and texture.

Storage and Serving

• Soya Bean Kadhi can be stored in an airtight container in the refrigerator for up to 2 days.
• Reheat the kadhi before serving and adjust the consistency with water if needed.
• Serve the kadhi hot with steamed rice or roti for a complete meal.