Mangori Palak Ki Kadhi

A unique healthy spinach kadhi with no ginger, garlic, onion or pakoris…..The moong dal badis/mangoris add delicious texture and flavor that makes it a personal fav.

INGREDIENTS:
1tbs ghee/olive oil
1/2 cup moong ki daal ki badiyan(also called mangori)
1/3tsp ajwain
1/3tsp methi dana
2-3 dry red chillies
2cup sour curd /yoghurt
4tbsp besan (gramflour)

FOR TADKA:
1tbsp ghee
1tsp lalmirch
1tsp jeera
1/2 tsp hing

INSTRUCTIONS:

1. Heat a tbsp of olive oil/ghee, and shallow fry about 1/2 cup moong ki daal ki badiyan (also called mangori) and keep aside.
2. Now add 1/3 tsp ajwain and 1/3 tsp methi daana along with 2-3 dry red chillies to the ghee and cook for a few seconds.
3. Add 2 cups of very sour yoghurt which has been blended with 4 heaped tbsp besan, salt, haldi and about 6-8 cups of water.
4. Cook on medium high stirring intermittently till first boil.
5. After the first boil, add the shallow fried badian/mangori and some finely chopped spinach (about 1 1/2 cup) and cook on low flame for at least 1/2 hour or till desired thickness is reached.
6. Now give tadka with karipatta ghee, hing, jeera & lal mirch…and serve with hot rice! Or roti

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