Moong Sprouted Palak Pakodi Kadhi
Instructions:
1. Prepare the Pakodis
- Blend moong sprouts, green chili, red chili powder, and a little water into a coarse batter.
- Mix in the chopped spinach.
- Heat ghee in a pan and fry small portions of the batter until golden brown.
- Set the pakodis aside.
2. Prepare the Kadhi
- In a bowl, whisk yogurt, besan, water, turmeric, and salt until smooth.
- Heat ghee in a pan and add mustard seeds, cumin seeds, dry red chili, and fenugreek seeds. Let them splutter.
- Add grated ginger and stir for a few seconds.
- Pour in the yogurt mixture and stir continuously to prevent curdling.
- Simmer on low heat for 10–12 minutes, stirring occasionally.
3. Combine and Serve
- Add the fried pakodis to the kadhi and let them soak for a few minutes.
- Serve hot with steamed rice or roti.
Special Comments
This hearty and protein-packed Moong Sprouted Palak Pakodi Kadhi is a nourishing twist on the classic kadhi. The crunch of sprouted moong pakodis, combined with the tangy yogurt-based curry, makes for a comforting and wholesome meal perfect for any season!
Moong Sprouted Palak Pakodi Kadhi
Notes/ Precautions
Fry pakodis on medium heat to keep them crispy yet soft inside.
Continuously stir the kadhi while cooking to prevent curdling.
Adjust the consistency by adding water if needed.
Soak pakodis just before serving to retain slight crispiness.