Recipe · Breakfast · by Suneetha Rao, Senior Dietician, NU Hospitals
Mor Kali with a Twist
Suitable for dialysis, diabetics and post-transplant patients. Dialysis patients can have it occasionally
On dialysisDiabeticPost-transplantp 15
Per serving
1/2 of total yield
Safe for your stage
Phosphorus141 mg
Potassium357.3 mg
Sodium27.7 mg
Protein7.5 g
Energy231 kcal
Sodium in salt is not included in the above calculation
Ingredients
- Curd cows milk100 g · 1/2 cup
- Peas fresh30 g · 2 tbsp
- Carrot30 g · 1
- Bean scarlet tender30 g · 4 to 5
- Red chillies5 g · 2
- Asafoetida2 g · 1/4 tsp
- Black gram dal5 g · 1 tsp
- Mustard seeds3 g · 1/2 tsp
- Green chillies5 g · 2
- Curry leaves3 g · 1 sprig
- Gingelly oil10 g · 2 tsp
- Rice flour50 g · 1/2 cup
- Besan10 g · 2 tsp
Method
- 1Blend sour curd with one tumbler of water. (If needed add more water. The mix must not be too thick, but like dosa batter.)
- 2Take a vessel and mix rice flour, besan, blended curd, asafoetida powder & salt and mix thoroughly.
- 3Place a pan/kadaai on a stove in medium flame. Add 2 teaspoon of gingelly oil and mustard. Allow mustard to splutter.
- 4Chop and add mormilagaai (or red chillies) and saute for few seconds.
- 5Add Urad dhal and saute till they turn brownish red. Add curry leaves and saute for few seconds. Turn stove to low flame.
- 6Add the rice flour mix to the pan thoroughly, mix and stir once in 2 minutes.
- 7Mor Kali is ready when the mix does not stick to the stirring ladle (karandi). (Might take 10 to 15 minutes.)
- 8Original recipe has been modified to suit patient needs.
Notes from the contributor
- • This is a low fat curd version of the original mor kali recipe.
- • Add vegetables like chow-chow and capsicum instead of peas and carrot to further reduce the potassium content.
Sources
- KWF · Proprietary-with-permission · id kwf_mor_kali_with_a_twist