Mushroom Lentil Kadhi


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A delicious kadhi recipe with the combination of aromatic coriander leaves and mushrooms.

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Mushroom Lentil Kadhi recipe - How to make Mushroom Lentil Kadhi

Preparation Time:    Cooking Time:    Total Time:     Makes 5 serving

1 1/2 cups curds (dahi)
2 1/2 cups of water
salt to taste
3/4 cup boiled chana dal (split bengal gram)
5-6 curry leaves (kadi patta)
1 1/2 tbsp cooking oil
400 gms sliced canned mushrooms (khumbh)
1/4 tsp asafoetida (hing)
5 cloves (laung / lavang)
1 tsp cumin seeds (jeera)
1 tsp mustard seeds ( rai / sarson)
1 tsp finely chopped garlic (lehsun) clove
1 tsp red chili powder
1/2 tsp turmeric powder (haldi)
1/4 cup coarsely chopped fresh coriander (dhania) leaves
  1. Blend lentil in a mixer or a blender with few drops of water to form a thick paste. Keep aside.
  2. In a mixing bowl, whisk together curds with salt and water.
  3. Heat oil in a wok. Add cumin seeds,cloves along with asafoetida and mustard seeds. Once they start to crackle and change its colour, stir in the garlic.
  4. Add mushrooms, red chili powder and turmeric powder with few drops of water. Cook on medium flame until the gravy thickens.
  5. Stir in the beaten curd mixture along with the blended lentil and curry leaves. Cook the mixture while stirring continuously till it comes to a boil.
  6. Now, stir in the green chilies and cook for another 5 -6 minutes until the kadhi thickens. Remove from heat. Stir in coriander leaves.
  7. Top with sliced green chilies and serve hot with boiled rice.

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This recipe was contributed by Foodie #514071 on 16 May 2011

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