Summary: Urad Dal Kachori Curry dipped in spicy gravy, very easy to make.
Urad Dal Kachori Curry is a desi and delicious recipe, in which soft kachoris cooked in spicy tomato gravy give amazing taste. This dish tastes perfect with roti or rice.
Urad Dal Kachori Curry Recipe: Urad Dal Kachori Curry is a traditional and flavourful desi recipe, which is made in its own way in different states. Lightly crispy outside and soft inside kachoris, when they are added to spicy tomato gravy, their taste increases even more. This dish is especially loved as a simple but filling meal and goes well with roti or rice.
Step 1: Preparing the Dal
Wash urad dal thoroughly and soak it in water for 2–3 hours. Then drain the water and grind the lentils coarsely in a mixer.
Step 2: Making the Shortbread Mixture
Add salt, finely chopped green chillies and ginger to the ground lentils and mix well.
Step 3: Fry the Shortbread
Heat oil in a pan. Make small kachoris from the dal mixture and fry on medium flame till they turn golden.
Step 4: Tempering
Heat oil in another pan. Add mustard seeds, cumin seeds and asafoetida and fry till aroma comes out.
Step 5: Making Gravy
Now add chopped ginger and green chillies to it. After this add boiled tomato puree.
Step 6: Cooking Spices
Add turmeric, coriander powder, red chilli and salt to the tomato gravy and cook until the oil separates from the spices.
Step 7: Add Kachori to the curry
Add fried kachoris to the gravy, cook on low flame for 2–3 minutes.
Step 8: Serving
Finally, garnish the Kachori curry with coriander and serve with rice.
- Do not keep urad dal soaked for too long, 2–3 hours is sufficient.
- While grinding the lentils, do not make a very fine paste, keeping it slightly coarse makes the kachoris soft and good from inside.
- Do not add water at all to the shortbread mixture. The moisture content of soaked dal is sufficient, otherwise the kachoris may spread in the oil.
- By beating the mixture lightly with hands, the kachoris become fluffy and soft.
- While frying kachoris, the oil should be medium hot. By putting them in too much oil, the kachoris brown quickly from outside and remain raw from inside.
- Boiling and grinding tomatoes for gravy gives better taste and beautiful color to the curry. After adding tomatoes, it is very important to fry the spices well, until the oil comes up.
- Do not cook the kachoris for too long after adding them to the gravy. Cooking for 2-3 minutes is enough, this will keep the kachoris soft and not break.
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