This is yet another one of the recipes from my mother-in-law’s treasure trove of Goan recipes. This can be classified as either a soup or a kadhi. It is called kadhan and is generally made with legumes like mung beans, horse gram, matki beans etc. I am sharing this recipe with sprouted mung beans. I had mentioned the health benefits of mung beans in one of my previous blogs. See the link (Sprouted Mung Side)). Here you go with the recipe :-
To be ground to a fine paste :
- Cooked sprouted mung beans – 1/3 cup
- Grated fresh coconut – 1/2 cup
- Black peppercorns – 5-6
- Garlic cloves – 3-4
- Green chillies – 2-3
- Oil – 1.5 tbsp
- Dried red chillies -3-4
- Curry leaves
- Asafoetida(hing) – 1/4 tsp
- Cumin seeds(Jeera) – 1 tsp
- Turmeric powder(haldi) – 1/4 tsp
- peppercorns – 3-4
- Garlic cloves chopped – 7-8
To be added to the paste
- Buttermilk – 1/2 cup
- Salt – to taste
- Sugar – to taste
- Chopped coriander to garnish
- Grind all the paste ingredients together. Add water to make it into a fine paste.
- In a sauce pan, mix together this paste and 1/2 cup of butter milk . Add about a cup of water to make it into a soup consistency. Add more water if required. Season with salt and sugar.
- to make the tempering, heat oil in a small kadhai. Add jeera and hing and as soon as it crackles add curry leaves, chopped garlic, turmeric powder, dried red chillies, peppercorns. Pour the tempering over the liquid mixture.
- Heat the kadhan and just bring to boil but do not boil it. Season it with coriander. Serve hot with rice and papad.
This is a very tangy recipe due to the buttermilk added. It can be consumed like a soup or ladled on hot rice with pickle and papad as an accompaniment. You can also replace the mung with horsegram or kulith. They give it an altogether different taste. The sugar can be replaced by jaggery for the obvious health benefits. Please note that the paste should be as fine as you can make it.
I am sure you will enjoy this different tasting kadhan. Do give it a try and let me know how you like it.