Bhatia Kadhi

Preparation Time: 15 mins
Cooking Time: 40 mins
Makes 4 servings
Ingredients

• 1 cup toovar (arhar) dal
• 1/4 cup curds (dahi)
• 1 tbsp besan (bengal gram flour)
• 2 tbsp oil
• 1 tsp cumin seeds (jeera)
• 1/2 tsp mustard seeds ( rai / sarson)
• 1/4 tsp asafoetida (hing)
• 1/2 tsp fenugreek (methi) seeds
• 1 cup sliced ladies finger (bhindi)
• 1/4 cup sliced radish (mooli)
• 4 to 6 drumsticks , cut into 50 mm. (2") pieces
• 3 to 4 kokum , soaked in water
• 4 tbsp jaggery
• salt to taste
• 1/2 cup thickly sliced firm bananas

For The Garnish

• 2 tbsp finely chopped coriander (dhania)

For Serving

• rice
• ghee

Method

1. Wash the dal, add 5 to 6 cups of water and pressure cook for 2 to 3 whistles.
2. Allow the steam to escape before opening the lid.
3. Cool slightly, strain and keep the water aside.
4. Combine the curds and besan in a bowl and whisk well. Keep aside.
5. Heat the oil in a deep pan and add the cumin seeds, mustard seeds, asafoetida and fenugreek seeds.
6. When the seeds crackle, add the ladies finger, radish, drumsticks and the strained dal liquid, mix well and cook on a slow flame till all the vegetables are cooked.
7. Add the kokum, jaggery, prepared curds-besan mixture and salt, mix well till the mixture becomes smooth, and simmer for 10 to 15 minutes.
8. Add the banana, mix well and simmer for another 5 minutes.
9. Garnish with coriander and serve hot with rice and ghee.