Black eyed bean Pakora and Coconut Kadhi.

Method

Kadhi is a spicy, fragrant and soothing spiced yoghurt soup that is thickened with gram flour. Many of regions of India cook Kadhi with their own regional twists. In Gujarat jaggery is used and in Punjab pakora and the Sindhi version uses vegetables. Kadhi on its own isn’t so filling, it is more of side dish or accompaniment to rice or Khichdi, but in our modern, busy lives we want the best of all worlds; something to tickle the taste buds and fill the appetite.

My very own creation provides that harmony. Sumptuous, deep pakora filled with black eye beans sit in a clean, fragrant, coconut Kadhi for a hearty and soulful dish. This is a gentle and inviting dish that is surprisingly easy to put together. One could even pre-prepare the pakora and Kadhi separately and throw them together just before serving making this a practical dish that tastes fabulous.

1. You will need to pre-cook the black eyed beans for about 25=30 minutes until they are tender, then drain any liquid
2. Heat the oil for deep frying whilst you make the batter for the pakora
3. To make the pakora firstly lightly mash the black eyed beans. Don’t puree them but with your fingers give them a tender squeeze. The reason for this is to avoid them rolling out of the batter and popping in the oil on their own.
4. Combine the lightly mashed black eyed beans. Then add the onions, fenugreek leaves and all the dry ingredients and mix them all well before adding all the wet ingredients and mix it all again.
5. Drop a small amount of batter into the oil to check if the batter sizzles and rises. If it does, then drop in small amounts (roughly 3-4cm sized pieces) into the oil and deep fry until they are crispy and golden brown. Remove them with a slotted spoon, releasing any excess oil, onto kitchen paper.
6. Turn your attention to making the Kadhi. Mix the coconut milk powder, yoghurt and gram flour to a smooth paste and leave it to side whilst you make the tempering.
7. In a deep pan, heat the oil and then add the cumin seeds, chillies, curry leaves, cloves and cinnamon. Let them sizzle and then add the minced ginger before you sauté for under a minute, but don’t let the Kadhi brown.
8. Pour in the yoghurt mixture and the water and bring it all to a simmer before adding salt.
9. Cook the Kadhi for 7-8 minutes, and then add the pakora and cook for a further 2-3 minutes before serving with hot and steaming rice.

For more recipes from Deena and to book cookery classes visit her site www.deenakakaya.com.