- Rishtedaar's Cookbook -

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Tulsey

@Tulsey

Inactive

Posted: 15 years ago

#211

Thanks Varsha.

I make the Karhi just like your recipe says. I use Kasuri methi as well.

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Tulsey

@Tulsey

Inactive

Posted: 15 years ago

#212

Hi Versha,

I love your kerela recipe.

This is what I am cooking this week after work.

Curious to know about besan. Is it for binding?

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Dabulls23

@Dabulls23

Stunner

+ 2

Posted: 15 years ago

#213

Originally posted by: Tulsey
Hi Versha,
I love your kerela recipe.

This is what I am cooking this week after work.

Curious to know about besan. Is it for binding?

I am glad u like it too...and fond of Karela 😃 Yes Besan is for binding...I put Besan w/o roasting..Some people saute it in lil oil and let it cool off b4 mixing it with cilantro and crushed-ground peanuts...

Kasturi methi sounds wonderful in Kadhi too...

Gujjus make Kadhi with Mung daal dumplings...Not sure if you have tasted that or not...

Pls lemme know how Karela sabji turns out...Good luck 😊

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Tulsey

@Tulsey

Inactive

Posted: 15 years ago

#214

Hi Varsha

No I have never tried the mung daal pakorae period. Do you make them just like the way Basin pakorae? Do you also use basin and mung daal in making the kadhi?

Gujjus make Kadhi with Mung daal dumplings...Not sure if you have tasted that or not...

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Dabulls23

@Dabulls23

Stunner

+ 2

Posted: 15 years ago

#215

Tulsey my dear Moong daal pakoras are made by soaking yellow and green moong daal and than blending it...Add chili-ginger paste, salt to taste....Than u can fry them crispy...Eating with green cilantro chutney..

Moong daal dumplings which we put inside Kadhi use same mixing as abv but dont fry them....Just drop small dumplings in boiling kadhi and let them cook...There is no besan used either way...

I think Punjabi or Sindhi kadhi has fried pakoras made of besan...

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Tulsey

@Tulsey

Inactive

Posted: 15 years ago

#216

Hi Varsha, I may sound like an idiot, but is there a moong daal that is yellow in color. I only know of the green whole moog daal. So the green chilka will also be grinded?

soaking yellow and green moong daal

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Dabulls23

@Dabulls23

Stunner

+ 2

Posted: 15 years ago

#217

Originally posted by: Tulsey
Hi Varsha, I may sound like an idiot, but is there a moong daal that is yellow in color. I only know of the green whole moog daal. So the green chilka will also be grinded?

soaking yellow and green moong daal

Yes you can soak yellow and green chhilka wali daal seperate...Green one's skin kind of comes off after soaking...Rinse them than u can either blend them together or blend them seperately and mix them together...your choice...Add a pinch of baking soda....Moong daal pakoras are so nice, crispy and savory...I love them...you dont have to ferment after blending this daals...you can fry them right away...It needs lil good green chili-ginger paste so they taste awesome after frying...try to make small quantity first and see if u like them..

And Tulsey you are not sounding like anything bad...As we all know no question is a bad question...I would have same Qs if I was trying to make another cultural dish which I did not know...😃 What makes me happy is you are interested in trying...👏

Picture of Gujarati Kadhi with Moong daal dumpling (Dapka kadhi)

Edited by Dabulls23 - 15 years ago