Dapka Kadhi

Moong dal dumplings in kadhi.

Ingredients:
Sour yogurt - 2 cups
Besan/Gram flour - 2 tbsp.
Water - 3 cups
Turmeric powder - 1/4 tsp.
Jaggery - 1 tsp. (or to taste)
Salt (to taste)
Ginger paste - 1 tsp.
Green chilli paste - 1/2 tsp.
Coriander leaves - 2 tbsp.

For tempering:
Mustard seeds - 1/2 tsp.
Asafoetida - a pinch
Fenugreek seeds - a pinch
Cumin seeds - 1/2 tsp.
Whole dry red chillies - 2
Curry leaves - 1 sprig
Oil - 1.5 tsp.

For moong dal dumplings:
Moong dal - 1 cup (soak for 5 hours)
Ginger paste- 1 tsp.
Green chilli paste - 1/2 tsp.
Sugar to taste (I didn't add)
Baking soda - a pinch
Salt (to taste)
Oil (for deep frying)

Method:
1. Whisk yogurt, gram flour and one cup of water without any lumps. Add remaining water, ginger paste, green chilli paste and turmeric powder and whisk again.
2. Pour this mixture in a kadai and bring it to boil. Stir continuously.
3. Meanwhile in another small pan, do the tempering with the given "tempering" ingredients. Pour this over the kadhi. Stir well. Simmer the kadhi for 8 to 10 minutes. Stir in between. Add salt and jaggery according to taste.
4. Grind the moong dal into the paste with addition of very little water. To this paste, add ginger paste, green chilli paste, asafoetida, baking soda, salt and sugar. Heat oil and deep fry the small bhajias till they're done. Remove and drop them into the kadhi. Again simmer for 3 to 4 minutes.
5. Remove from heat and add the coriander leaves. Enjoy with khichdi or with white rice. We had it with white rice and coriander leaves thuvaiyal.

Note:
Stirring is done to avoid the curdling of yogurt. Adjust jaggery according to your taste.

Sent off to Nayna's "Flavours of Gujarat" event.

Posted in: Gujarati Cuisine, side dish