Bhatia Kadhi

Preparation :15 mins
Cook :30 mins
Total Time :55 mins
Servings :Makes 4 servings

Ingredients :

1 cup toovar (arhar) dal , washed and drained
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 ladies finger (bhindi) , cut into 50 mm. (2\") pieces
1/4 cup sliced radish (mooli)
1 1/2 cups drumsticks , cut into 50 mm. (2\") pieces
3 to 4 kokum , soaked for 10 minutes and drained
4 tbsp roughly chopped jaggery (gur)
salt to taste
1/2 cup thickly sliced bananas

For The Garnish
2 tbsp finely chopped coriander (dhania)

Method :

Combine the toovar dal and add 5 cups of water in a pressure cooker and pressure cook for 2 whistles.Allow the steam to escape before opening the lid.Cool slightly, strain the dal and keep the water aside. For this recipe we will require the water only.Combine the curds and besan in a bowl and whisk well. Keep aside.Heat the oil in a deep non-stick pan and add the cumin seeds, mustard seeds, asafoetida and fenugreek seeds.When the mustard seeds crackle, add the ladies finger, radish, drumsticks and the strained dal water and mix well. Cover with ta lid and cook on a slow flame for 8 to 10 minutes or till all the vegetables are cooked, while stirring occasionally.Add the kokum, jaggery, prepared curds-besan mixture and salt, mix well and cook on a slow flame for 4 to 5 minutes, while stirring continuously.Add the bananas, mix well and cook on a slow flame for another 2 minutes.

Serve hot garnished with coriander.