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Soya chunks- Dahi Kadhi

Print Recipe
Prep Time 25 minutes
Cook Time 25 minutes
Course Breakfast|dinner|lunch|Snack
Servings 4

Ingredients
  

Ingredients A

  • 400gms (sour) Curds
  • 3 tbsp Besan, heaped, sieved
  • 2 tsp Ginger-Green chili paste

Vagar

  • ¾ tsp Mustard seeds
  • 1 stick Cinnamon
  • 4 nos. Cloves
  • 8-10 Pepper corns, crushed slightly
  • 1 Black cardamom
  • ½ tsp Jeera
  • 1 tsp Methi seeds-soaked for a minimum half an hour
  • 3-4 pinches Hing
  • 2 Dry red chilis
  • ½ tsp Coriander seeds
  • ½ tsp Haldi powder
  • ¾ tsp Chili powder
  • 1 tsp Coriander seed powder
  • Curry leaves- few
  • 3 tbsp Chopped Spinach leaves
  • Salt-to-taste
  • 2 tsp Sugar (optional)
  • 1½ tbsp Oil or Ghee

Ingredient B

  • 12 nos. Soya Chunks, Soak in hot salted water for 20 minutes, squeeze out extra water, and use

Instructions
 

  • Mix the curd and besan well till there are no lumps. Add the ginger-chili paste,1 ½ cup water, and keep the vessel on a low flame.
  • Add salt. Stir continuously and boil on a low flame.
  • Oil or Heat ghee in a deep vessel, add the whole spices i.e cinnamon, cloves, peppercorns, add mustard seeds asafetida, cumin seeds, dry red chilies, coriander seeds, the soaked drained methi seeds, chopped spinach leaves, curry leaves.
  • Take the vessel away from the flame, add red chili powder, Haldi powder, coriander powder.
  • Place back on the low flame and immediately pour the boiled kadhi over the Vaghar
  • Add the soya chunks after squeezing out the excess water lightly.
  • Serve hot with rice, or khichadi, or rotlas and papad