No matter which part of India you belong to, you will definitely have tasted dal or kadi in some form or the other. Now trust the heart of India Madhya Pradesh to combine the two of them and give you Indrahar. And if you’re wondering as to why it’s called Indrahar, that’s because it’s a dish that is served to devon ke dev Lord Indra. Some interesting trivia there.
We know that you want to try this rather unique dish in your kitchen, so we got celebrity chef Saransh Goila to come over and teach us how to make it. And yes, while you can definitely try making this healthy dish at home, it would also be a good idea to plan a trip to Madhya Pradesh some time and savour Indrahar in its most original form.
Ingredients:
Dhuli Moong dal: 50 gm
Chana dal: 50 gm
Masoor dal: 50 gm
Dhuli Urad dal: 50 gm
Besan or gram flour : 100 gm
Sour curd : 500 gm
Oil: 100 gm
Cumin seeds
Ground spices
Turmeric
Red chillies
Green chilly-coriander paste
Ginger garlic paste
Method
Soak all pulses and grind them. Heat oil in a pan while adding red chillies and cumin seeds to it. Now add the paste that has been ground to the pan and saute it a little. Add salt, turmeric and ground spices to the paste. Add the green chilly-coriander and ginger garlic pastes and mix it well. Steam it in an idli oven, cut it into pieces, fry them a little and there you have your indrahars.
For the kadi: Mix gram flour in sour curd. Heat oil. Add mustard seeds, fenugreek seeds, cumin seeds and ginger garlic paste. Add the flour paste to this. Add two cups of water and salt to the mixture and stir well. And your kadi is ready.
Pour the kadi in a plate, carefully place the indrahars over it, garnish with coriander and serve.
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