Indrahar ki Kadhi – A Gluten Free and Regional Main Course Recipe from Madhya Pradesh
Indrahar ki Kadhi – A Gluten Free and Regional Main Course Recipe from Madhya Pradesh
Month end means its time for the Shhh Secretly Cooking Challenge Group and this month we virtually travelled to Madhya Pradesh. Like the last month’s Kerala Cuisine, this particular state left me thoroughly spoilt for choices.
There is a lot of history associated with Madhya Pradesh and while the region draws influence from the neighboring states in terms of food and culture both, there are some dishes that particularly stand out and are most loved by people across the globe.
When It comes to Madhya Pradesh, food lovers remember the Indore Street Food specials like the famous Indori Poha, Jalebi, Kachoris etc. Many tourists throng to the destination to experience the culinary paradise and needless to say, after all the reading and research, I am equally excited to visit the place someday as I adore street food varieties. If you don’t believe it, check our my latest post on the Mumbai Special Street Food Snack Ragda Pattice.
Finding a unique dish of the region is not an easy task. This took me days of research and reading about the cuisine and finally I had found my treasure, Indrahar Ki Kadhi – A unique kadhi recipe that is actually ‘Food of the Gods’, made with a blend of dals or lentils and Kadhi. Intrigued? Grab a bowl of Kadhi, scroll down to find more about the dish and why it is called the ‘Food of the Gods’?
Kadhi in the North Indian cuisine is made with buttermilk or curd, besan or gram flour and fried fritters or Pakoras are added to the kadhi. I have a Non Fried Kadhi Pakora recipe on the blog that is great in taste and health too as the pakoras are non fried and cooked with little oil. On the other hand, the Gujarati Kadhi uses similar ingredients as that of its North Indian counterpart but is sweet in taste, due to the addition of jaggery or sugar. Ideally paired with Moong dal ki Khichdi, a combination which is one of my favourites.
About Indrahar ki Kadhi
Indrahar ki Kadhi is one of the lost recipes of India and also forms part of the Royal Cuisine of Madhya Pradesh. While researching about the food culture, I came across this this youtube video of Maharaja Pushparaj Singh who is the son of Maharaja Martand Singh of Rewa, the last Maharaja of Rewa, Madhya Pradesh. It is a Nat Geo Traveller Video that talks about the food, history and rich heritage of Madhya Pradesh. Amongst the many dishes that Maharaja Pushparaj described, I was very intrigued by the Indrahar ki Dal and hence my quest to find the recipe began.
The Indrahar which is the lentil steamed and pan fried cake is actually eaten as a snack and also added in a kadhi to make the famous Indrahar ki Kadhi. This is a lost recipe of India and certainly deserves much more acclaim. The process of making this Kadhi is a tad lengthy but the taste is spectacular. You would be really amazed to know how common ingredients and recipes get totally transformed in a different state, which further solidifies my belief that India and its cuisine is Incredible.
I was super intrigued by the combination of flavours and the simplicity, health quotient of the Indrahar ki Kadhi and fortunately hit a jackpot and found a youtube video recipe of renowned Chef Saransh Goila. With a solid recipe in hand, I sailed through the process of cooking and enjoyed the results. Indrahar ki Kadhi is a main course vegetarian option that is made with the basic kadhi but instead of deep fried fritters with gram flour, 4 varieties of dals or lentils are soaked, ground, steamed and pan fried or deep fried and added to the hot and boiling kadhi. This can be served with Steamed Rice, Jeera Rice or any rice variety of your choice. Since it’s the onset of winters, I found fresh Tuvar or Arhar Dal, also called Lilva in Gujarati to make a Lilva Pulao and paired it with the Kadhi along with extra pieces of the steamed cakes, which by the way is absolutely tempting to consume on its own, some sliced cucumbers sprinkled with Chaat Masala powder.
The dish is unique, simple with very basic ingredients that are easily available at home and this is the only reason I adore Regional Cuisine. Every State has a unique recipe to offer, a cooking technique, a spice blend etc making it extremely special.
The Kadhi is gluten free. The ingredients, especially the lentils are super healthy and nutritious, another great or interesting way to consume dals at home.
You would be also pleased to know that Indrahar ki Kadhi is made and served to Lord Indra as bhog or prasad. So this is certainly, ‘Food of the Gods’.
For the Shhh Secrety Cooking Challenge this month, I was paired with Anu Kollon, who blogs at Ente Thattukada. In order to make this dish, I requested the secret ingredients – ‘Masoor Dal’ and ‘Garlic’ and she was kind enough to agree. For this challenge, Anu has made the Indori Poha - do check that, along with several other fabulous recipes on her blog.
Now, head over to the recipe below (with step by step pics), enjoy making this dish and earn accolades from your family. Don’t forget to share your feedback with me.
Recipe of Indrahar ki Kadhi with step by step pics
Ingredients for the Steamed Cakes or Indrahar
(Note - The dals have been measured with a 60ml cup size)
- 1 cup of Arhar Dal or Tuvar Dal
- 1 cup of Moong dal (I have used 50% of both moongs, green and yellow)
- 1 cup of Urad Dal
- 1 cup of Masoor Dal
- 2 tblsp of coriander, green chilli and garlic paste
- 1 tblsp of oil for tempering + 1 tsp to grease the plate for steaming + few tbslps as required to cook the steamed cakes
- ½ tsp of Jeera or cumin seeds
- ½ tsp of Turmeric powder
- Few whole red chillies torn
- Salt to taste
Ingredients for the Kadhi (cup size used is 1 cup is 200 ml)
- 1.5 cups of thick curd
- 2 tblsp besan or gram flour
- 1 cup of Water to adjust the thickness + few tblsp to dilute the besan
- 1 tblsp of ginger garlic paste
- 1 tsp of oil
- ½ tsp of mustard seeds
- ½ tsp of jeera or cumin seeds
- A pinch of asafetida or hing
- Salt to taste
Method to make the Steamed Cakes or Indrahaar
- Wash atleast 3-4 times all the dals and soak them separately or together, preferably overnight or atleast for 6 hours.
- Drain the water, grind them with few tablespoons of water in a mixer grinder until the paste is smooth and creamy.
- Heat a kadhai or non-stick pan, add oil, jeera and whole red chillies.
- Now, add the ground dal paste followed by turmeric powder and the minced paste of coriander, garlic and green chillies.
- Add salt to taste and mix everything together on low heat until the mixture collects at the centre of the kadhai and turns thick.
- Grease a dhokla plate or any steamer plate with a tsp of oil.
- Switch off the flame, add this mixture to the dhokla plate and spread evenly and steam this for 20 minutes.
- Allow it to cool completely before slicing into pieces.
- Pan fry them with few tblsps of oil until the crust is brown in colour. Remove the pieces aside, serve as snack or prepare the kadhi as explained below.
Method to make the Kadhi
- Whisk the curd well to avoid lumps.
- Mix besan and few tblsp of water and whisk this mixture well to avoid lumps.
- Now, mix the curd and the besan + water mixture and whisk again.
- Heat a kadhai or non-stick pan, add oil
- Now add the mustard seeds and allow it to crackle, followed by jeera or cumin seeds and hing or asafetida.
- Add the ginger and garlic paste, saute well for few seconds until the raw smell is off.
- Add the curd + besan mixture and simmer this on low heat.
- Allow it to reach one boil, add water as desired to adjust the consistency.
- Add salt and once the kadhi mixture starts simmering and turns thick and glossy, switch off the flame.
Note - add the pieces of Indrahaar or lentil cakes just before serving the kadhi.
Recipe Notes -
- Original recipe doesnt have the green moong dal, I have added 50% each of yellow and green moong dal.
- Spice quotient can be tweaked according to your taste buds.
- If you have dhokla plates at home, the Indrahar or the steamed cakes would be much flatter and thinner. I didn't have them so I have used a pressure cooker vessel that I normally cook my rice / dal at home in. Just grease it well with oil to avoid sticking.
Vidya Narayan
wow! This is definitely a unique Kadhi recipe. I have never come across Indrahar dal or Indrahar kadhi. Thank you so much for sharing!
I love how you brought in the entire history of the dish along with the recipe. It makes it so much more special.
My pleasure and thank you so much for all the kind words. I truly feel that regional cuisine is not given much importance and we are moving away to all the latest fads.
You have used the secret ingredients wisely...the dish looks simply superb dear..
Thank you Lathiya!
Wow Vidya , awesome. Indrahar ki Kadhi...never heard of this. Beautiful recipe. Must be very tasty. Sure would love to give it a try. Beautifully written post..
Thanks Ruchi, this dish was a beautiful revelation and I am so happy I went thru all the research. The Indrahaar or the steamed cakes are just too good.
Interesting, never hear of it before.
Yes Bhavna, hence it is termed as a lost recipe. I am so glad to have found it, cooked and enjoyed with family. Thank you, do try!
Great share Vidya! A unique recipe from my homeland!
Is it Aanchal? Had I known this earlier, would have picked your brain for more recipes. Haha. Thank you for liking the post, the Kadhi truly satisfies your soul!
I'm fascinated by the history of this dish, and awed by the amount of effort and research you put into it. No wonder it tasted spectacular! I'm so going to try this out, and soon. 🙂
I have always been a believer of 'No Pain - No Gain' and since I had made up my mind about doing something different, I really had to go all out. Thank you for loving the post.
You've definitely found a treasure Vidya, the kadhi is so different from the other kadhis made in different northern states of India. Its a pity that recipes that were cooked by the royal families of Madhya Pradesh are not easily available to try out. This kadhi reminds me of the rasiya muthia we Gujaratis make.
Mayuriji, royal recipes really need revival! They are so unique. Also, Rasiya muthia is something I love, Maharashtra has a similar version too. I adore Regional cuisine and its ability to shock us with the exact same ingredients but with a different style of preparation. Thank you so much.
This looks awesome.. I am impressed with all the efforts you have put in researching on the subject..
I will surely try this Indrahar ki kadhi
Thank you so much for appreciating the post and the effort.
This looks delicious and good to know the history of this dish, shall soon try it.
Thanks so much
Wow a treasure found and that is what I love about this challenge where we want to find some lost recipe. Love the Indrahar or the steamed cakes and I bet I would finish this before I dip them into kadhi. Loved your recipe.
I totally agree with you Renu, the Indrahar vanished before it was being dunked in the kadhi. This is what happens when you decide to cook and shoot when husband works from home. Thank you dear.
I have no words to express your quest to go down so much deep into finding such a unique recipe... Kudos to you! Really love your enthusiasm for food... talking about the kadhi, love how protein rich the indrahaar is with all that daals that go into making it... I am sure it must have been an amazing dish to end!
Thank you Rafee, I enjoyed the whole process for this challenge. It was truly delicious, especially the steamed cakes, truly a revelation!
Ur dish kept our minds very busy in guessing game... I must say this dish deserves this attention.. Jaggery in kadhi sounds new to me but can sense the taste.. U have done very great n complete justice to dis theme... Mouth watering recipe
Thanks a ton Prathima for all the lovely words. Also, try the gujarati kadhi with jaggery, you will love it. Pair it with a Moong dal khichdi, some papad and achhar and you have a nice bowl of comfort food. Cheers!
Completely a new kadhi dish for me, such an incredible nutritious dish, thanks for sharing Vidya. We just love kadhis and i cant wait to give a try to this Indrahar ki kadhi.. LIpsmacking already.
Priya, If you love Kadhi, you will love this dish for sure. I enjoyed making and eating this at home. Thanks dear.
Wow... ever since you posted that pic, i have been waiting to see what it is. For sure a unique find. i love the steam cakes and then roasted. It will be lucky if it finds it way to the khadi....
Thank you very much. The dish is unique and delicious.
Sounds yummy. Will definitely try. Iam a big fan of regional cuisine. Thank you for sharing
My pleasure and I would be certainly looking forward to your feedback. Regional cuisine is indeed special and many remain yet unexplored. Kindly go through some other regional recipes that I have on the blog as well, some might be of interest to you.
I see a lot of effort in making this dish. This is one super healthy dish with so many varieties of dals in them. looks so tempting and delicious.
Thank you so much.
Absolutely unique and delicious kadhi.. As usual, loved your write up.. Can see lots of effort in research !
thank you so much Priya.
Never heard of this version of kadhi..it is a great way of using simple ingredients into a flavourful preparation...the steamed cakes would make a lovely snack on its own
Agree Priya, this dish was very new to me as well but tasted delicious. Thanks so much dear.
this is incredible, first I never heard this recipe, even while searching for the cuisine I dint find it anywhere. looks amazing and it is actually healthy with steamed lentil dumplings. You did a great job making this and presented very well. I will surely check this next time I will make kadhi pakora. Thanks for sharing the recipe.
Thanks so much and glad you liked the recipe! Cheers!
Kadhi looks superbly delicious Vidya. You came up with a unique and completely new dish Loved no deep frying require in it. In North India people make moong dal kadhi called mangodi. And this kadhi is made of mixed dal. I am sure taste will be lip-smacking. Awesome share.
I love the mangodi too and they are an healthier alternative with kadhis or spicy sabzis. Glad you liked Indrahar ki kadhi Sujataji. Thank you.
wow ! am totally loving this Vidya ! I love most Kadhis and this is no exception.. bookmarked to try asap.. lovely pick for the theme and ingredients,
If you love Kadhi like me Kalyani, you will love this recipe for sure. Thanks a ton!
You had me drooling over the pics and now he kadhi itself is so delicious. I must try it o a holiday and enjoy it. As for your search Jug jug jiya and tumehe ase hi nagine mile. (Live long and hope you find such gems) Lipsmacking delicious
Ha ha .. So happy to read the jug jug jiyo comment and thank you for blessing me abundantly as well as loving the post. Love you Archana.
This is an outstanding post, Vidya, digging out a lost and forgotten gem of a dish and sharing it with all of us! Im going to follow in your footsteps and watch Nat Geo Traveller videos, they must be very interesting. The recipe is itself intriguing, the Indrahar cakes remind me of the steps for making Adai (the multigrain Tamilian dosa) as well as Parupu Usili. Im sure its worth the effort, the results look delicious!
Very true and I agree about the paruppu usili or the paruppu urundai for mor Kozhumbu. It is fascinating how similar ingredients work in different cuisines. Thank you so much for all your kind words.
wow!!I liked everything about this, the name, the detailed post , the write up and ofcourse the recipe. Awesome share
Thank you very much Veena.
Hats off to you Vidya for such detailed research behind this lost recipe of India. Thanks for sharing a very informative post with all of us. I had made Dubki kadhi for chattisgarh challenge, in which lentil dumplings are cooked in the kadhi . Your Indrahar ki kadhi sounds both flavorful and nutritios. Perfect to go with a bowl of jeera rice.
Thank you for all the kind words Poonam. I enjoy Regional cuisine and glad that my friends in our lovely group share the exact same feeling too. Will check out your Dubki Kadhi post soon. Thanks for the heads up.
u haven't mention what type of curd we should use normal or kadhi curd (khatta dahi) plz reply
Hi Savita, I have used normal thick curd. Thanks.
thank you so much mam for clearing my doubts im going to make this tomorrow.
My pleasure entirely Savita. Eagerly waiting to know how you enjoyed the Kadhi. All the Very best!