No matter how much you change your palette to adjust to new kind of food, you always crave for the food that you grew up eating. I stayed away from my favorite Konkani dishes for a few months, just because I was trying out new things. Now we have reached a stage, we crave Konkani food every single day. Konkani kadis – like Jeer mirya kadi, taka kadi are some of the things that we are having these days. Recently, I made this long forgotten muga dali kadi. It has the same basic spices like jeer mirya kadi, but it also gives the protein due to the addition of one of the easy-on-your-tummy and easy-to-cook dals – yellow moong dal. The garlic seasoning makes it so heavenly. I prepared a big pot and we had it for two days, it tastes much better on the second day.
1/2 cup yellow moong dal
1 tbl spn fresh/frozen coconut
2 red chillies
1 tea spn cumin seeds
1/2 tea spn pepper
1/2 tea spn thick tamarind extract
1 tbl spn chopped garlic
A pinch turmeric
Cook dal with turmeric and water till it is completely mushy. I cooked it in pressure cooker for about 1 whistle.
Heat a little oil and add cumin seeds, pepper. When they are slightly browned, add chillies, coconut. Take off heat and grind to a smooth paste.
Add the paste, tamarind and salt to cooked dal. Add enough water to make it into a gravy consistency. Bring it to boil.
Heat a little ghee and add garlic. When the garlic is browned, pour it over the kadi and cover.
Serve hot with rice.
Serves : 2-3
Preparation time : 30mins