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DAPKA KADHI Recipe | | Main Course Recipe by Tarla Dalal |
| | INGREDIENTS | For the Kadhi:
2 tablespoons Bengal gram flour (besan)
2 cups fresh curds
1 teaspoon green chilli-ginger paste
2 curry leaves
2 teaspoons sugar (approx)
2 tablespoons chopped coriander
Salt to taste
For the Dapkas:
1 cup split yellow gram (yellow moong dal)
1 tablespoon oil
1 teaspoon green chilli-ginger paste
1/2 teaspoon sugar
A pinch soda-bi-carb
Salt to taste
For the Tempering:
1/2 teaspoon cumin seeds (jeera)
1/2 teaspoon mustard seeds
A pinch asafoetida (hing)
1 red chilli, broken into pieces
2 teaspoons ghee
| | METHOD | For the Kadhi:
Mix the gram flour, curds and 3 cups of water till smooth.
Add the green chilli-ginger paste, curry leaves, sugar and salt and put to boil.
Simmer for a while whilst stirring occasionally.
Prepare the temp ering by heating the ghee and frying the cumin and mustard seeds until they crackle. Add the asafoetida and red chilli.
Add the tempering to the kadhi and boil for a few minutes.
For the Dapkas:
Soak the moong dal in lukewarm for 3 to 4 hours. Drain.
Grind the soaked moong dal to a fine paste in a blender.
Add the oil, green chilli-ginger paste, sugar, soda bi-carb and salt and mix well. Keep it aside to from batter.
How to Proceed:
When the kadhi is boiling, add in the dapka batter little at a time using your fingertips to form dumplings and simmer for 5 to 7 minutes till the dapkas float.
Sprinkle the coriander on top and serve hot.
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