Methi Dana Kadhi
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Methi Dana Kadhi is a magnifique and high-quality digestive dish from the desert state of Rajasthan. It features sun-dried fenugreek seeds slow-cooked in a tangy buttermilk gravy thickened with gram flour. In Marwari households, this is a symbol of how we use medicinal seeds to create flavorful daily meals. The bitterness of the fenugreek is elegantly tamed by soaking and then balancing it with the sourness of the yogurt. It is a very honest representation of the functional yet delicious cuisine of the arid regions. The taste is remarkably balanced—tangy, savory, and carrying a magnificent herbal finish. I recommend serving it hot with some rustic bajra rotis.
Ingredients
Cooking Instructions
Tips & Secrets
- Always boil and drain the fenugreek seeds first; this is the absolute secret to removing the excessive bitterness.
- Whisking the buttermilk and besan perfectly ensures a magnifique velvety texture for your kadhi.
- Continuous stirring until the first boil is essential to prevent the buttermilk from separating from the gram flour.
Nutritional Information(Per 250ml)
165 kcal
8g
6g
14g
Note: Nutritional values are professional estimates per standard serving (~200-250g / ml) and may vary based on ingredient quality and preparation methods.