How to make Jain Moong Ni Kadhi - Tempered whole moong added to the normal kadhi increases its nutrient value.

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Split green gram skinless (dhuli moong dal) (मूंगदाल धुली), Buttermilk (छास)

Cuisine : Gujarati

Course : Dals and Kadhis

Jain Moong Ni Kadhi Recipe Card

Jain Moong Ni Kadhi

Gujarat has long stretches of unspoilt coastline and an endless supply of fish and shell fish. But strict Jainism in the past and orthodox Hinduism today has encouraged widespread vegetarianism.  The Gujarati cuisine is not heavily spiced but slightly sweeter than the cuisines of the neighbouring states.
Gujarati food is distinctively vegetarian with about 65% of its population shunning the meat.  The remaining 35% of the state’s population consists of Bohra Muslims and Parsis. Bohra Muslims are the followers of Abdullah who were Hindus who adopted Muslim religion.  The Parsi cuisine on the other hand is a blend of western influences.

For more recipes related to Jain Moong Ni Kadhi checkout Palakwali Moong. You can also find more Dals and Kadhis recipes like Moong Masoor ki Dal, Mysuru Rasam, Kadhai paneer, Dal and green chillies sambar.

Prep Time : 51-60 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Spicy

Ingredients for Jain Moong Ni Kadhi Recipe

  • Split green gram skinless (dhuli moong dal) boiled 1/2 cup

  • Buttermilk 2 cups

  • Salt to taste

  • Gram flour (besan) 2 tablespoons

  • Turmeric powder 1 teaspoon

  • Red chilli powder 2 teaspoons

  • Oil 1 tablespoon

  • Asafoetida 1/2 teaspoon

  • Cumin powder 1 teaspoon

  • Coriander powder 2 teaspoons

  • Sugar 1/2 teaspoon

  • Ghee 1 teaspoon

  • Cumin seeds 1 teaspoon


Step 1

Heat buttermilk in a non-stick pan. Add salt and mix well. Add gram flour and blend with a hand blender. Add ½ teaspoon turmeric powder and 1 teaspoon chilli powder, mix and bring to a boil.

Step 2

Heat oil in a non-stick pan. Add ¼ teaspoon asafoetida, green gram, remaining turmeric powder, ½ teaspoon chilli powder, cumin powder, coriander powder, salt and sugar, mix and cook for a minute.

Step 3

Add the prepared green gram mixture to the buttermilk mixture, mix well and cook for 2-3 minutes.

Step 4

Heat ghee in a non-stick tempering pan. Add cumin seeds and let it splutter. Add remaining asafoetida and remaining chilli powder and add it to the pan.

Step 5

Serve hot.