Chana Dal Wadi Ki Kadhi (Lentil Dumplings in Yogurt Gravy)
This chile pepper gets its name from its origin. In Spanish, serrano is an adjective meaning “from the mountains” which is where it originated-in the mountains of Hildalgo, Mexico. The serrano is normally about twice as hot as Jalapeno (about 10,000 to 15,000 Scoville units). It is the second most popular chile pepper in Mexico. This chile is used mostly for salsas but can also be used in soups, sauces, chili or stews. Try these as a hotter substitute for Jalapeno.
Ingredients:
For Kadhi:
thick yogurt/curd, 2 cups
green chiles
4 medium ones ginger piece, 1/2 inch
besan (chickpea flour)
2 tbsp turmeric, 1/4 tsp
salt, to taste
few coriander/cilantro leaves, finely chopped
½ tsp powdered ginger
1 tablespoon freshly ground black pepper
For Tadka:
red chile
1 urad dal (minapappu), 1/2 tsp
mustard seeds (avalu)
1/2 tsp cumin seeds (jeera), 1/2 tsp
asafoetida (hing)
little curry leaves, optional
oil, 1 tsp
For Chana Dal Wadi:
chana dal, 1 cup soaked for 2 hours green chiles
2
ginger, 1/2 inch
salt, to taste
coriander powder (dhania powder)
1/2 tsp oil, for deep frying
Instructions:
For making Chana Dal Wadis:
Grind chana dal, green chilli, ginger, dhania powder and salt into a coarse paste without adding water. (as shown in one of the photographs above).
Heat oil in a kadai, make them into small flat balls and deep fry. Drain the excess oil by placing them on a paper towel (or old news paper works too!). Keep them aside.
For making Kadhi:
Beat yogurt for 5-10 mins, by adding about 1.5 cups of water, little by little water.
Grind green chillies and ginger into a fine paste. Add to the buttermilk with salt and turmeric.
In a small bowl, mix besan with little water (no lumps) and add to buttermilk above.
Put this buttermilk mixture on low-medium flame. Keep stirring continuously, till the liquid becomes thick and there is no longer the raw taste of besan.
In a small pan, heat a tsp of oil and add all the tadka ingredients one-by-one. Add the tadka to kadhi.
Add the chana dal wadis as well and let them soak in the kadhi liquid for some time. Garnish with cilantro/coriander leaves.
Serve with hot rice.
From cookingwithsiri.com