Jhol is curry soup. This soup is generally very thin. The literal meaning of Jhol in Nepali is liquid. Therefore, jhol can be made out of any curry - Green or dried.
Dal is also a type of jhol. However, the jhol of dal is called dal. Jhol is generally made to eat with rice. Sometimes, it is made to drink as soup as well.
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Recipe > Tarkari/curry >
Jhol
Kadi
 Pan bowl Spoon Ingredients Yogurt – 1 cup Water – 3 cups Garbanzo Flour (Besan) – 4 table spoon Salt –to taste Turmeric Powder – 1/8 table spoon Ginger – 1/2 table spoon grated Oil – 2 table spoon Red chili(whole) – 1 or 2 Cumin Seeds – 1/2 table spoon Mustard seeds – 1/2 table spoon Fenugreek Seeds– 10 seeds Asafoetida (Hing) – 1/8 table spoon Curry leaves – 5 Cilantro – 1 table spoon (chopped) Method Take and Mix yogurt, water and chickpea flour (there should be no lumps) in a bowl Add salt, turmeric powder, ginger and green chilies Meanwhile turn on the stoves and heat a pan Pour oil into the pan When oil is hot add thyme seed fenugreek seed mustard and cumin seed into the oil in the pan Now add asafetida, curry leaves, ginger and red chili to the oil Pour the mixture of the bowl (first we made)in the hot oil pan Turn heat to medium flame and stir the mixture continuously Reduce flame to low after sometimes Let this mixture boil for few minutes and take it off the stove Your kadi is ready to serve This it best soup if you like yogurt Some people prefer boiling the mixture and adding the curry leaves at the end by boiling leaves in the hot oil and put it onto the kadi. (झानेर बनाउने) ) |
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