Moong daal ke dubki ki kadi


For kadi

1 cup sour curd

2 tbls Bengal gram flour (besan)

1 tbs ghee

½  tsp turmeric powder

½ tsp fenugreek seeds

A pinch of asafetida

Salt as per taste

For dubki

½ cup yellow moong daal (soaked in water)

1 tbls oil

1 tsp ginger gren chilli paste

½ tsp sugar

A pinch of soda bi carb

Salt as per taste

For tempering

1 tsp ghee

6-8 curry leaves

½ tsp mustard seeds

¼ tsp red chilli powder

2-3 whole red chilli


for kadi

Combine the curds and besan in a deep bowl and whisk well till no lumps remain.

Add 2 cups of water and mix well and keep aside.

Heat the ghee in a kadhai and add the fenugreek seed when the seeds crackle, add the asafoetida and curry leaves saute for a few seconds.

Add the prepared curds-besan-water mixture, mix well and bring to a boil for 2, while stirring continuously.

Reduce the flame and simmer for 10 to 12 minutes, while stirring occasionally.

For dubki

Soak the moong dal in enough Water for 3 to 4 hours. Drain and keep aside.

Blend the moong dal in a mixer to a fine paste.

Transfer the mixture to a deep bowl, add the oil, ginger-green chilli paste, sugar, soda bi-carb and salt and mix well. Keep aside.

Just before serving, bring the kadhi to a boil, add the dapka batter a little at a time using your fingertips to form dumplings and simmer for 5 to 7 minutes till the dapkas starts floating on top of the kadi.

For tempering

Heat the ghee, add mustard seed, whole red chilli and chilli powder and pour over the kadi.

Garnish with coriander and serve hot with roti or steam rice.