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SCD Recipes

Grain-free, starch-free, & sugar-free, easy to make healthy & tasty recipes without using any processed food items.

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Main Course

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Scrumptious side dishes varying from tasty & healthy daal, curries, chutneys & raita.

Masala Kadhi

December 09, 2018

Memories of childhood come fleeting back as I make this masala kadhi (or bora jhol as we Bengalis call it) this morning. It was an age of seasonal veggies & fruits, unlike today when everything is available all year round, irrespective of the season. Thank you modern farming techniques!!

Maa would often make this curry in the rainy season when there would be shortage of green veggies in the market or when we (me & my sister) would rebel against the veggies of this season like ridge gourd, bottle gourd, ivy gourd etc. Then this kadhi would come to our rescue on the dining table and our plates were licked clean, without any complaint, and often ask for a second helping.

Now it’s my turn to continue the family tradition and introduce my kids to some of the (almost) forgotten family recipes. It took me a while to work out how to match the dietary guidelines of Vedika as well as the taste and texture I remembered from my childhood. Now that I have got it just right, quite often this curry would show up on my dining table, whenever I want to take a break from veggies & meat. Or even when I long to take a deep dive into the childhood memories. Can the memories ever be separate from the foods we have eaten, anyway?

Masala Kadhi

I often make this masala kadhi as a substitute for daal and it goes well with rice or chapati.

Prep Time

2 Hours

Cooking Time

30 Minutes

Serving

Ingredients

1 cup Yellow split peas/ matar ki dal
1 cup Finely chopped onion
1 tbsp Ginger garlic paste
1 cup Chopped tomato
1/2 cup Chopped cilantro/ hara dhania
Salt to taste
1/2 tsp Turmeric
1 tsp Cumin/ jeera
1 tbsp Chopped green chili
1 tsp Coriander/ dhania powder
1 tsp Cumin/ jeera powder
1 tsp Red chili powder
1 Whole red chili
Oil to fry

INSTRUCTIONS

Wash and soak daal for 2 hrs. Drain excess water and grind into thick paste.
Heat oil in a pan. Add 1/4 cup chopped onion, green chili, salt to taste and 1/4 cup chopped cilantro. Mix and drop spoonful of batter in hot oil and fry on medium flame till golden brown. Similarly make pakora with remaining batter.
Now heat 2 tbsp oil in a pan. Add cumin seed, whole red chili. Add chopped onion and fry till light golden, then add ginger garlic paste and all dry spices.
Fry for 2 minutes then add chopped tomato, and fry till it turns mushy. Add 3 cups of water, salt and let it come to boil.
Dip the pakoras in curry, boil for 2 minutes on medium flame then switch off the flame. Garnish with chopped cilantro.
Serve with steamed rice, chapati or red lentil dosa if you're following SCD.