Dapka Kadhi ( Jain Recipe)

by Tarla Dalal

Added to 9 cookbooks
This recipe has been viewed 4394 times

Add zing to your kadhi with these healthy moong dal dumplings.

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Preparation Time: 15 mins
Cooking Time: 15 mins
Makes 4 servings
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Ingredients

For The Kadhi
2 tbsp besan (bengal gram flour)
2 cups curds (dahi)
1 tsp green chilli paste
2 curry leaves (kadi patta)
2 tsp sugar (approx.)
2 tbsp chopped coriander (dhania)
salt to taste

For The Tempering
1/2 tsp cumin seeds (jeera)
1/2 tsp mustard seeds ( rai / sarson)
a pinch of asafoetida (hing)
1 whole dry kashmiri red chilli , broken into pieces
2 tsp oil

For The Dapkas
1 cup yellow moong dal (split yellow gram)
1 tsp green chilli paste
1/2 tsp sugar
a pinch soda bi carb
1 tbsp oil
salt to taste

Method
For the kadhi

Mix the besan, curds and 3 cups of water till smooth.
Add the green chilli paste, curry leaves, sugar and salt and bring to a boil.
Simmer for a while stirring occasionally.
Prepare the tempering by heating the oil 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. Keep aside.

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 paste, sugar, soda bi-carb and salt and mix well. Keep aside.

How to proceed

Add in the dapka batter little at a time using your fingertips to form dumplings to the simmering kadhi.
Re-heat the kadhi for 5 more minutes on a low flame. Do not stir the kadhi else the dapkas will disintegrate.
Serve hot garnished with coriander.

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