Aug 19, 2009

Dapka Kadhi

This is another recipe from Tarla Dalal's Gujrathi Cook Book.

Here is the original recipe - Dapka Kadhi from Tarla Dalal

I have added the pictures as I cooked it. I do have to mention that this was the first time I'm making this. And I loved the taste of this kadhi. The moong daal dumplings were really soft and tasty.

Soak about a cup of moong daal about 3-4 hrs before cooking. Soak in hot water if you have less time than 3 hrs.

There - they are all soaked and bloated!


Drain all the water from the soaked daal and grind the daal into a smooth paste. Add fresh ground paste of green chilli and ginger to this mixture. Mix well.

Add salt to taste and also about 1 tsp of sugar.
Add a pinch of so- bicarbonate (Baking Soda)
Add about 2 tsp of oil to this and mix well.

Set Aside for now.


In a mixing bowl or a blender, add the following -

About 2 cups of fresh dahi (curds)
About 2 tbsp of Besan
1 tsp of fresh green chilli - ginger paste
2 tsp sugar
Salt to taste

Mix everything well.

In a pan, add a few drops of oil. When hot, add a few curry leaves and then pour the kadhi mix. Simmer the pan and let it cook for a while. Add water if the Kadhi becomes very thick.

Also, add the tempering at this stage. For the tempering, add a tsp of ghee to a tadka pan. Add mustard seeds, jeera, hing and red chillies. When done, pour it on top of the kadhi.


When the Kadhi has boiled for about 7-8 mins, pick up your moong daal paste mixture and spoon in a few dumplings with your hand. If the paste is too thin, the dumplings will dissolve in the kadhi. In that case, add some besan to the moong paste and mix well to make it thick. I had to do that because mine were all over the place. Once I mixed the besan, they were perfect and started to float to the top. So, try a couple of dumplings first before you add the whole lot.

Let the Kadhi cook for a few more mins after the dumplings are added.

There - you can see that they start to float to the top once they are cooked inside. And the shape stays - whatever that might be!

When the kadhi is done, switch off the stove and add chopped cilantro.


Serve hot with Rice.

I'm not a big fan of rice - so I ate this as a side dish for chappathis and it was perfect! Loved the texture and taste of the kadhi.

Here's my chappathi with Dapka Kadhi and Bhindi Sambhariya (also from Tarla Dalal)


Enjoy! Peace Out!

10 comments:

  1. Looks very nice. I like the taste of kadhi.

    Please participate in A.W.E.D German going on in my blog.
    http://delightsofcooking.blogspot.com/2009/08/awed-german-event-announcement_01.html

    ReplyDelete
  2. Hi, Grab an award from my blog http://shanthisthaligai.blogspot.com/.God bless you.

    ReplyDelete
  3. step by step pics. are good.keep it up.

    ReplyDelete
  4. Looks great M...must try it some time..kadhis are something that normally never happens in my kitchen!..not know why...

    ReplyDelete
  5. Wow....very new and yum....love that easy to understand pictorial....

    ReplyDelete
  6. Looks soo delicious and tempting.. lovely presentation.. :)

    ReplyDelete
  7. I love this stuff.....Nice tutorial! :)

    -trupti

    ReplyDelete
  8. Wow looks so tempting and yummy.

    ReplyDelete
  9. Brought back some old memories, my mom used to make this a lot, havent had this in a long time..looks grt

    ReplyDelete
  10. You make me feel to learn more Ma'am.. Kadhi looks delicious n m going 2 prepare it of my own.

    ReplyDelete

Thank you for stopping by! Let me know what you think.