મગની કઢી બનાવવાની રીત | Recipe in Gujarati | મારી દાદીની રેસીપી

Sharing my grandmother's secret recipe for Mug Ni Kadhi! This traditional Gujarati dish is a labor of love, and I'm so excited to share it with you. Enjoy!

MUG NI KADHI

CHEF AANAL KOTAK

INGREDIENTS:
FOR BOILING MUNG BEANS:
• 1 bowl of whole green mung beans
• Salt to taste
• 1 tsp ginger paste

FOR THE CURD MIXTURE:
• 1 bowl of curd
• 2 tbsp gram flour (besan)
• 2 cups of water
• Salt to taste
• 1 tsp coriander powder
• 1 tsp cumin powder
• 1/2 tsp red chili powder
• 1/2 tsp turmeric powder
• Additional water as needed (to adjust consistency)

FOR THE FINAL TEMPERING (TADKA):
• 2 tbsp oil
• 1 tsp mustard seeds
• 1 tsp cumin seeds
• 1/4 tsp asafoetida (hing)
• 10-12 curry leaves
• 1 tsp chopped green chili
• 2 dried Kashmiri red chilies
• 1 tbsp garlic paste
• 1 cup chopped onion
• 1 tsp dried fenugreek leaves (kasuri methi)
• 1/2 tsp garam masala
• 1/4 tsp red chili powder
• 1/4 tsp turmeric powder
• 1 tsp coriander powder
• Chopped coriander leaves (for garnish)

INSTRUCTIONS:
BOIL THE MUNG BEANS
• Rinse the mung beans under cold water.
• In a pressure cooker, add the rinsed mung beans, ginger paste, salt to taste, and enough water to cover them.
• Pressure cooks for 3-4 whistles or until the mung beans are soft but not mushy. Set aside.
PREPARE THE CURD MIXTURE
• In a bowl, whisk the curd and gram flour together until smooth.
• Add 2 cups of water and mix well. Pour this mixture into the pressure cooker with the boiled mung beans.
• Add salt to taste, coriander powder, cumin powder, red chili powder, and turmeric powder.
• Stir until everything is well combined and lump-free. Add more water if necessary to adjust the consistency.
MAKE THE TADKA (TEMPERING)
• Heat oil in a deep pan over medium heat.
• Once the oil is hot, add mustard seeds and cumin seeds. Allow them to splutter.
• Add asafoetida, curry leaves, chopped green chili, and dried Kashmiri red chilies. Sauté for a minute.
• Add the garlic paste and sauté until the raw smell disappears.
• Add the chopped onions and cook until golden brown.
• Add kasuri methi, garam masala, red chili powder, turmeric powder, and coriander powder. Stir and cook for 1-2 minutes.
COMBINE THE KADHI
• Pour the prepared tempering into the pressure cooker with the mung bean and curd mixture, stirring constantly to prevent curdling.
• Bring the mixture to a boil, then reduce the heat and let it simmer for 10-12 minutes to allow the flavors to blend.
• Adjust the consistency with water if necessary and simmer for another 5-7 minutes.
GARNISH AND SERVE
• Garnish the Mug ni Kadhi with freshly chopped coriander leaves.
• Serve hot with rice or roti.
• Enjoy your flavourful Mug ni Kadhi!

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