Dapka Kadhi ( Jain Recipe)

Dapka Kadhi ( Jain Recipe)

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

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Dapka Kadhi ( Jain Recipe) recipe - How to make Dapka Kadhi ( Jain Recipe)

Preparation Time:    Cooking Time:    Total Time:     Makes 4 servings
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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 baking soda
1 tbsp oil
salt to taste
For the kadhi

    For the kadhi
  1. Mix the besan, curds and 3 cups of water till smooth.
  2. Add the green chilli paste, curry leaves, sugar and salt and bring to a boil.
  3. Simmer for a while stirring occasionally.
  4. Prepare the tempering by heating the oil and frying the cumin and mustard seeds until they crackle. Add the asafoetida and red chilli.
  5. Add the tempering to the kadhi and boil for a few minutes. Keep aside.

For the dapkas

    For the dapkas
  1. Soak the moong dal in lukewarm for 3 to 4 hours. Drain.
  2. Grind the soaked moong dal to a fine paste in a blender.
  3. Add the oil, green chilli paste, sugar, baking soda and salt and mix well. Keep aside.

How to proceed

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

  1. Add only one dumpling at a time. If it disintegrates, add some besan to it and try again.

Nutrient values (Abbrv) per serving
Energy346 cal
Protein15.2 g
Carbohydrates35.3 g
Fiber4.3 g
Fat13.6 g
Cholesterol16 mg
Sodium35.7 mg

RECIPE SOURCE : Jain Desi KhanaBuy this cookbook
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