Sindhi Kadhi Recipe

Step 1: To begin making the Sindhi Kadhi Recipe, first wash and soak the toor dal for 1/2 an hour

Step 2: Then put it in a pressure cooker along with tomatoes with enough water to completely submerge the dal

Step 3: Close the lid of the pressure cooker and keep the whistle on

Step 4: Pressure cook the dal until done, About 4 whistles and turn off the heat

Step 5: Allow the pressure to release from the cooker naturally, then open the lid and mash the dal into a smooth mix using a potato masher or hand blender into a smooth purée

Step 6: Place a deep pan on the heat, add 1 tablespoon oil and warm it

Step 7: Then, add the slit okras and saute them on a medium flame until they are cooked through and lose the slime that okra tends to have

Step 8: After about 6-7 minutes they will begin to crisp up

Step 9: Transfer these okra onto a plate and set aside to be used later

Step 10: In the same pan heat the remaining oil and warm it

Step 11: Add mustard seeds, fenugreek seeds, asafoetida, curry leaves and red chillies in quick succession and let them crackle and crisp up

Step 12: Once done add the besan next and saute lightly till the besan gets well coated with the oil, and browns evenly

Step 13: You will know when he besan is roasted when it loses it's raw aroma and starts smelling toasted

Step 14: To this gradually add a cup of water while continuously whisking, making sure that there are no lumps

Step 15: Once the besan mixture has mixed well with the water, add the puréed dal to it and mix well

Step 16: Allow it to simmer gently, while adding the tamarind paste, jaggery powder and mixing again

Step 17: Bring the Sindhi kadhi to a boil and allow it to simmer for a couple of minutes

Step 18: Lastly, add the cooked okra and simmer for another 5 minutes till the Sindhi kadhi reaches a silky, thick gravy consistency and all the flavours combine well

Step 19: Serve Sindhi Kadhi Recipe with Steamed Rice and Sindhi Tuk Patata for a lovely meal