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Cook Time 15 minutes
Ingredients Method Notes

Ingredients
  

  • 1 cup diced Kakdi
  • 1/2 cup chora dal Vadi/black eyed lentil Vadi
  • 2 tablespoons Oil
  • 1/4 teaspoon haldi/turmeric
  • 1 teaspoon lal mirchi powder/red chilli powder
  • 1 teaspoon dhana jeeru/coriander and cumin seed powder
  • 1/2 teaspoon rai/ mustard seeds
  • a pinch of hing/asafoetida
  • salt to taste

Method
 

  1. Place a a heavy bottom Kadhai on medium flame.
  2. Once the kadhai heats up add the oil and as the oil heats up add the rai and hing.
  3. When the rai splutters add the turmeric and the diced Kakdi.
  4. Stir well, add salt and let it sweat a little in the oil.
  5. In just about 5-7 minutes the Kakdi will turn tender.
  6. Add the red chilli powder and coriander and cumin seeds powder.
  7. Sprinkle very little (1-2 teaspoons) water so that the masala do not burn or stick but coat the kakdi well.
  8. Stir well.
  9. Add the Vadi, mix well and cook for 2-3 minutes more.
  10. The Vadi should not break or crumble down in the process.
  11. Turn off the flame and serve immediately with crisp fluka roti.

Notes

The kakdi to Vadi ratio is 1:1/2 meaning if you have 1 cup diced Kakdi take 1/2 cup Vadi.