Jain Rasoi » Category: Dal & Kadhi

Kokam Kadhi

jainrasoi23 — Sat, 24 May 2025 20:52:22 +0000

Kokam Kadhi is a combination of sour, sweet and spicy taste.

6-8 pieces of dry kokam
1 tablespoon whole wheat flour
1 tablespoon red chilli powder
2-3 green chillies
1 tablespoon jaggery (grated)
coriander leaves (to garnish)
salt to taste
*For the tempering
1 teaspoon ghee
1/2 teaspoon mustard seeds
1 teaspoon cumin seeds
1/4 teaspoon asafoetida powder
1/2 teaspoon red chilli powder

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Dal with Mixed Lentils

vari — Thu, 09 Jan 2025 19:35:08 +0000

Nutrition of all the lentils in one dal.

1/4 cup split masoor gram
2 tablespoon bengal gram
2 tablespoon split green gram
1 tablespoon split black gram
1/4 teaspoon turmeric powder
1/2 teaspoon dry mango powder (amchoor)
1 tablespoon coriander leaves
salt to taste
2 teaspoon ghee
*For the paste
2 teaspoon coriander seeds
1 teaspoon cumin seeds
3 dry red chillies
2 cinnamon sticks (2 inch)
3 black peppercorns
2 cloves
1 tablespoon coriander leaves (chopped)

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Moong Ki Mogar Dal

vari — Wed, 08 Jan 2025 18:52:44 +0000

A dry preparation of yellow moong dal served with Bhakhri and Kadhi.

1 cup split green beans without skin
3/4 teaspoon red chilli powder
1/4 teaspoon turmeric powder
pinch of asafoetida
3/4 teaspoon cumin seeds (optional)
2 tablespoons oil
1 cup water (lukewarm)
water (lukewarm – if required)
salt to taste

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Mung

vari — Fri, 03 Jan 2025 03:40:08 +0000

A highly nutritious and easy on digestion, mung is a simple but satisfying food. High in proteins, it is ideal to serve to the sick or after breaking a fast.

*Mung
1 cup whole green beans (washed and soaked for 3 -4 hours)
water (enough to boil green beans)
*Tempered Plain Mung
whole green beans (boiled and drained)
1 teaspoon red chilli powder
1 teaspoon dhana-jeera powder
1/4 teaspoon turmeric powder
pinch of asafoetida
1 teaspoon cumin seeds
2 teaspoons lemon juice
3 teaspoons oil
salt to taste
*Gravy Mung
whole green beans (boiled and tempered)
3-4 pieces kokum (washed-soaked)
1-2 sticks curry leaves
3 green chillies (slit)
1 teaspoon jaggery or sugar (optional)
water as required

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Fajeto

vari — Thu, 02 Jan 2025 15:27:09 +0000

Mango pulp combined with curd curry and spices, give an unusual flavour that whets an appetite.

*For the Mango Pulp Water
4 cups of mango water (from peels + stones + pulp) Or 1 cup mango pulp
3 cups plain water
*For the Fajeto
1 cup fresh curds (boiled till 100° C)
3 tablespoons bengal gram flour
1 teaspoon red chilli powder
1 teaspoon dhana-jeera powder
1/4 teaspoon turmeric powder (optional)
1-2 teaspoons dry ginger powder (sunth)
3 green chillies (slit)
5-6 curry leaves
jaggery or sugar to taste
salt to taste
*For the Tempering
2 tablespoons ghee or oil
1 teaspoon cumin seeds
3-4 cinnamon sticks
3-4 cloves
pinch of asafoetida (optional)
*To Garnish
coriander leaves (finely cut)

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Urad Dal

vari — Thu, 02 Jan 2025 03:13:01 +0000

Urad dal served along with bajre ki roti makes a good combination, during the cool winter months.

*For the Dal
1 cup split black beans (urad ni dal)
1 teaspoon chilli powder
1 teaspoon dhana-jeera powder
1/4 teaspoon turmeric powder
3 cups water (for dal)
1 cup hot water
4-5 pieces of kokum (washed – soaked)
salt to taste
*For the Tempering
2 tablespoons melted ghee or oil
1 teaspoon cumin seeds
3 cloves
3 cinnamon sticks
pinch of asafoetida
coriander leaves (optional – finely cut, to garnish)

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Dal Dhokli

vari — Fri, 27 Dec 2024 00:11:55 +0000

Many flavours are infused to make dal dhokli into a tempting dish.

*For the Dal
tuvar dal
1 cup water (boiling)
1 teaspoon jaggery or sugar
*Extra Spices to Temper Tuvar Dal
3 cinnamon sticks
3 cloves
4-5 red chillies (boria)
*For the Dhokli
3/4 cup whole wheat flour
1/2 teaspoon red chilli powder
1/2 teaspoon dhana-jeera powder
pinch of turmeric powder
1/4 teaspoon cumin seeds (optional)
1 tablespoon oil
water (to bind dough)
whole wheat flour (for rolling)
salt to taste
*Other Ingredients (Optional)
1/4 cup peanuts (roasted)
1 tomato (chopped)
6-8 pieces drumstick (boiled)
1/4 cup green peas (boiled)
12 pieces vatana ni kachori
8-10 cashew nuts
8-10 raisins
2 tablespoons lemon juice

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Lachko Dal

vari — Sat, 21 Dec 2024 21:33:39 +0000

A highly nutritive and digestive recipe served with Osaman and Rice.

1/2 cup tuvar dal (oily)
pinch of turmeric powder
ghee (optional)
2 cups water (for dal)
salt to taste

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Sadi Kadhi

vari — Sat, 21 Dec 2024 09:20:23 +0000

Curd curry is a delicious accompaniment with rice. Tempering of the flour-based yogurt derives the flavours. It is a perfect base for variations

*For Sadi Kadhi
2 cups Curds (boiled till 100° C)
3 tablespoons Bengal Gram Flour (approx.)
5 cups Water
1/4 teaspoon Red Chili Powder
1 tablespoon dhana-jeera powder (opt.)
1/4 teaspoon Turmeric Powder (opt.)
3 Green Chillies (slit – deseeded) or
3-4 whole Red Chillies (boria)
5-6 curry leaves
Salt to taste
*For the Tempering
1 tablespoon oil or ghee
1/2 teaspoon fenugreek seeds (optional)
1/2 teaspoon mustard seeds
3/4 teaspoon cumin seeds
3-5 cloves
3 cinnamon sticks
pinch of asafoetida
*To Garnish
optional coriander leaves (finely cut)
*Meethi Kadhi
1/4 cup jaggery or 3 tablespoons sugar (to individual taste)
Rest of ingredients remains the same.

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Panchkuti Dal

vari — Fri, 20 Dec 2024 08:38:49 +0000

It is a combination of five dals, popularly eaten with Bati.

1/2 cup split black beans
2 tablespoons tuvar dal
3 tablespoons split bengal gram
2 tablespoons split green beans without skin
2 tablespoons split green beans with skin
1 teaspoon red chilli powder
1/4 teaspoon turmeric powder
2 green chillies (slit)
3-4 pieces kokum (washed —soaked)
4 cups water
salt to taste
*For the Tempering:
3 tablespoons ghee (melted)
1 teaspoon cumin seeds (optional)
3-4 curry leaves
4 cloves
3 cinnamon sticks
pinch of asafoetida

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