Kadhi with Cabbage-Arugula Pakodi

My mind is too restless for my hands to be free. I have a half a dozen lists prepared on my desk top.  I am constantly on the net surfing for baby gears and clothes. I am confident, yet I need to get well prepared. My body and mind is keeping me super busy-Sleepless nights and busy mornings. I am tired, cranky, eager, happy and cannot sleep. This recipe always soothes me and hence, I made a healthy and light version of it this time with much less oil (No deep frying for pakodis).

I do have loads to update; My NYC trip, an all vegetarian hotel review, shopping, meeting up with old friends and what not. All coming soon in due course of time when I learn to relax and breathe! As all of you know that I am hosting MLLA this month, please send me in your recipes and we can have a grainy-greeny legume party!!! Thanks to Susan for giving me this wonderful opportunity. As besan (chickpea flour is a mandatory ingredient in both-the kadhi and pokadi, I decided to submit this to  Susan's MLLA.

Here is the recipe of the Kadhi.

For the healthy cabbage-Arugula Pakode:-

Ingredients:- 1 cup of chopped cabbage1 cup of chopped arugula2 1/2 tbl spns of besan1 tsp jeera2 tsp red chilli powdersalt to taste1 tsp olive oil for each of the pakodewarm water to sprinkle
Method:-Mix all of the above to bind them together in a thick sticky mixture.Heat the paniyaaram pan/puff pancake pan to medium heat.Add 1 tsp of oil in each of the holes in the pan.Once the oil is hot, spoon the mixture and cook closed for about 3 mins.Flip them and cook for another 3 mins or till they are cooked and crispy.Drain the excess oil with a paper towel and add them to the kadhi and serve immediately.Serve with hot rice.