Indrahar ki Kadhi (Madhya Pradesh Cuisine in a Fusion style)

Name: Indrahar ki Kadhi (Madhya Pradesh Cuisine in a Fusion style)
Total time: 2100 s
Yield: 3-4 servings
Cuisine: Indian
Ingredients: Indrahar Ingredients -; 1/2 cup mixed lentils (both whole & split), soaked overnight; 1 inch ginger; 2-3 green chillies; 1/2 tsp. turmeric powder; 1/2 tsp. cumin seeds; 1/2 tsp. red chilli powder; 1 tsp. roasted coriander-cumin powder; 1/2 tsp. salt or to taste; 1/4 tsp. asafoetida; pinch baking soda; oil to shallow fry; Kadhi -; 1/2 cup yoghurt; 2 tbsp. gram flour / besan; 3 cups water; 1/2 tsp. salt or to taste; 2 tbsp. oil; 1/2 tsp. cumin seeds; 1/2 tsp. mustard seeds; 1/4 tsp. asafoetida / hing; 1 sprig curry leaves; 1 tsp. ginger-garlic paste; 1/2 tsp. turmeric powder; 1 tsp. red chilli powder; 1 tsp. coriander-cumin powder; 1 tsp. sambar powder; 2 sprigs curry leaves, dry roasted & crushed; coriander leaves & a drizzle of pickle oil to garnish

Bethica Das @kitchen_flavours

Sharjah (UAE)

#CA26 - Indrahar is a traditionally healthy steamed snack of Bagelkhand in the State of Madhya Pradesh. This lentil based recipe is almost a lost recipe now. It is a very easy and a quick snack that can be relished with any chutney of your choice. It is believed that this dish was prepared and offered to Lord Indra to please him. Hence the dish got this name from Lord Indra.

Kadhi on the other hand, is a yoghurt-chickpea flour based sauce with a tempering. So I combined both Indrahar and kadhi to come up with my version of this yummy fusion dish of Indrahar Ki Kadhi. So enjoy it with pulao, hot steamed rice, jeera rice, naan, kulcha, tandoori roti or just plain chapati for a great comfort meal.

Bethica Das @kitchen_flavours

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Ingredients

30-35 minutes

3-4 servings

Indrahar Ingredients -
1/2 cupmixed lentils (both whole & split), soaked overnight
1 inchginger
2-3green chillies
1/2 tsp.turmeric powder
1/2 tsp.cumin seeds
1/2 tsp.red chilli powder
1 tsp.roasted coriander-cumin powder
1/2 tsp.salt or to taste
1/4 tsp.asafoetida
pinchbaking soda
oil to shallow fry
Kadhi -
1/2 cupyoghurt
2 tbsp.gram flour / besan
3 cupswater
1/2 tsp.salt or to taste
2 tbsp.oil
1/2 tsp.cumin seeds
1/2 tsp.mustard seeds
1/4 tsp.asafoetida / hing
1 sprigcurry leaves
1 tsp.ginger-garlic paste
1/2 tsp.turmeric powder
1 tsp.red chilli powder
1 tsp.coriander-cumin powder
1 tsp.sambar powder
2 sprigscurry leaves, dry roasted & crushed
coriander leaves & a drizzle of pickle oil to garnish

Saved

Steps

30-35 minutes

1

Indrahar - Blend the soaked lentils along with ginger, green chillies and some water into a smooth paste. Transfer it to a mixing bowl and add all the dry spices (except Baking soda). Whisk vigorously for 1-2 minutes so that the batter becomes light and fluffy.
2

Add baking soda & mix well. Transfer to a greased plate.
3

Steam for 20 minutes. Set aside to cool. Then cut into squares & keep aside. Heat oil in a pan & shallow fry or deep fry till golden brown in colour.
4

Kadhi - Whisk together yoghurt, gram flour, salt to taste and water. Keep aside.
5

In a small bowl, mix ginger-garlic paste, turmeric powder, red chilli powder and coriander-cumin powder along with some water to form a paste. Keep aside.
6

Heat oil in a pan & temper with cumin seeds, mustard seeds, curry leaves & asafoetida. Allow it to splutter.
7

Add the spice paste & sauté till the oil separates.
8

Add the whisked yoghurt & bring it to a boil. Simmer on a low flame for 8-10 minutes by stirring at intervals.
9

Then add the sambar powder simmer further for 2-3 minutes or till you get the right consistency.
10

When done switch off the flame & sprinkle the crushed curry leaves. Give it a stir.
11

Ladle the kadhi in a serving bowl & arrange the few of the fried Indrahar over it.
12

Garnish with coriander leaves & pickle oil. Enjoy with with pulao, hot steamed rice, jeera rice, naan, kulcha, tandoori roti or just plain chapati for a great comfort meal.