For this month's Indian Cooking Challenge, Srivalli selected this Gujarathi kadhi on Vaishali's suggestion. Dapka kadhi is a curd based gravy with moong dhal dumplings, usually served along with rotlas, green chillies and garlic chutney. I am very alte in preparing for this challenge as I was away on a tour to Shirdi. But it is better to be late than never, so I prepared it yesterday. This kadhi is very mch similar to the mor kulambu with vadas but little bit easier. The main challenge lies in cooking the dapkas in the gravy without the dapkas mixing into the kadhi. While grinding moong dhal, do not add water. This will ensure that the dapkas are cooked properly. My husband is not a great fan of dumplings. So I added only half the batter to the kadhi and I deep fried the remaining dapkas and it made a great side dish to the lunch. I served the kadhi along with rice and pickles, and it was a nice combination. We had a satisfying lunch yesterday.
Ingredients:
For The Dapkas:
Moong Dhal-1/2 cup
Green Chilly Ginger Paste-1 tsp
Salt-to taste
Besan-1 tbs
Oil-1 tsp
Soda Bi Carb/ Baking Soda-a pinch
For The Kadhi:
Curd-2 cups
Besan-5 tbs
Water-3 cups
Salt-to taste
Turmeric Powder-1/4 tsp
Green Chilly Ginger Paste-2 tsp
Coriander Leaves-3 tbs
For Tempering:
Oil-1 tbs
Mustard Seeds-1/2 tsp
Cumin Seeds-1/2 tsp
Whole Red Chilly-2
Curry Leaves-a sprig
Procedure:
For The Dapkas:
1. Soak moong dhal for 3-4 hours.
2. Grind the moong dhal without addin even a drop of water.
3. Add the ginger green chilly paste, salt, besan, baking soda and oil.
4. Mix and keep it ready.
For The Kadhi:
1. Whisk together curd and besan.
2. In a pan add this curd mixture and water.
3. Add salt, turmeric powder, ginger green chilly paste and bring it to boil.
For The Dapka Kadhi:
1. Now take small amount of the dapka batter in your fingers and drop it into the boiling kadhi.
2. Wait and see whether it floats to the top. If not with a ladle slightly stir it to see if it is cooking. If you see the dapka in whole form, then add small portions of the batter at different places in the boiling kadhi.
3. Wait until all the dapkas are cooked.
4. Switch off flame and add the coriander leaves.
5. In a small pan add oil and add the tempering ingredients.
6. When they crackle, add it to kadhi.
7. Serve it hot with rotis or rice.
Whisk together curd and besan.
Add water, salt, turmeric powder and ginger green chilly paste.
Mix ground moong dhal along with the other ingredients.
Form a thick batter.
Drop small portions of the batter into the boilin kadhi.
When they float, swithc off stove.
Add coriander leaves and tempering.
Serve it along with rice or rotis.
Labels: CURD, GRAVY, GUJARATHI, ICC, MOONG DHAL
