Khandeshi Kadhi Funke is a traditional recipe from the Khandesh region of Maharashtra, India. This dish combines steamed lentil dumplings (Funke) with a tangy and flavorful Kadhi made from curd and spices. It's a comforting and wholesome meal, perfect for pairing with rice or roti. The recipe carries the essence of authentic Khandeshi flavors and is a delightful treat for those who enjoy regional Indian cuisine.
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In a mixer, blend soaked chana dal, tur dal, garlic, and green chilies into a smooth paste.
Transfer the paste to a mixing bowl. Add chopped onion, coriander, hing, turmeric, coriander powder, red chili powder, salt, and oil. Mix well to form a thick, dough-like mixture.
Shape the mixture into small, oval dumplings. Steam them for about 15 minutes, or until a knife inserted comes out clean.
In a bowl, whisk curd until smooth. Add besan, salt, turmeric, coriander powder, and enough water to form a thin, lump-free mixture.
In a heated kadai, add oil. Once hot, add mustard seeds and cumin seeds. When they splutter, add garlic-green chili paste, sauté briefly, then add hing and curry leaves.
Turn off the flame and slowly pour in the curd-besan mixture, stirring continuously to prevent curdling. Cook on low flame until the kadhi thickens and is well cooked.
Break the steamed funke into bite-sized pieces and add them to the hot kadhi. Mix gently and serve warm with rice or roti.
Ensure the lentils are soaked well to achieve a smooth paste for the Funke.
Steam the Funke thoroughly to avoid a raw taste.
Whisk the curd properly to prevent lumps in the Kadhi.
Cook the Kadhi on low flame to avoid curdling.
Serve the dish immediately for the best taste and texture.
Can I use store-bought curd for the Kadhi?
Yes, store-bought curd works perfectly for this recipe. Ensure it is fresh and not too sour.
What can I serve with Khandeshi Kadhi Funke?
This dish pairs well with steamed rice or roti for a wholesome meal.
Can I make Funke ahead of time?
Yes, you can steam the Funke ahead of time and store them in an airtight container. Add them to the Kadhi just before serving.
Is it necessary to use hing in the recipe?
Hing adds a unique flavor to the dish, but you can skip it if you don't have it or prefer not to use it.
Can I make this dish vegan?
To make it vegan, replace curd with a plant-based yogurt alternative and ensure all other ingredients are vegan-friendly.
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