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Dapka Kadhi (Gujarati Kadhi with Moong dal Dumplings)

Author: Pavani
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Prep Time: 30 mins
Cook Time: 20 mins
Total Time: 50 mins
Course: Side Dish
Cuisine: gujarati
Servings: 4 serving

Ingredients

For the Kadhi:

  • 1 cup Yogurt - whisked until smooth
  • 2 tbsp Besan
  • ½ Ginger " - piece, finely grated
  • 2 Chilies Green - very finely minced
  • 1 tsp Sugar
  • ½ tsp Mustard seeds
  • ½ tsp Cumin seeds
  • 1 Red Chili Dry
  • 6 Curry Leaves
  • to taste Salt
  • 1 tbsp Cilantro - finely chopped for garnish

For Moong Dal Dumplings (Dapka):

  • ½ cup Moong dal
  • ½ Ginger " - piece, finely minced
  • 1 Chilies Green - very finely minced
  • a pinch Baking Soda
  • a pinch Sugar (I didn't add any)
  • to taste Salt

Instructions

  • Make Moong dal Dumplings: Soak moong dal for 3-4 hours and grind it to a smooth paste using little or no water. Add all the other ingredients and keep aside.
  • At this point you have 2 options: Drop the batter directly in the kadhi or par cook the dumplings in the microwave and then drop them into kadhi. I microwaved my dumplings.
  • Make Kadhi: In a nonstick saucepan, combine yogurt, besan and 1cup of water and whisk to make sure that there are no lumps. Add grated ginger, minced green chilies, sugar and salt and mix well. Bring this mixture to a boil, stirring occasionally, on medium flame. Keep aside.
  • Heat 2tsp oil in a small saucepan, add mustard seeds and cumin seeds and once the seeds start to splutter, add dry red chili and curry leaves. Add the tempering to the kadhi, mix well and bring it back to a boil.
  • Add Moong dal dumplings (either microwaved or the batter directly) to the boiling kadhi and let cook for 5-8 minutes. Once the dumplings are completely cooked, they tend to float up to the surface.
  • Garnish with chopped cilantro and serve with rotlas or rice.

Notes

I served mine with Minty Brown Rice pulao. They tasted great together, but I also ate the kadhi all by itself for another meal and that tasted yummy too.
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