Anyway, she shared a couple of tips, which unfortunately I couldn’t share on the private blog. She said her friend suggested her to add methi seeds to the soaking moong dal. I wanted to make this on the last day. The events at home were so hectic that I found it extremely hard to cook this on time. I had to serve dinner to everybody and ate this finally at 10 pm. I was skeptical about how it might taste, I was blown by the taste. It was a bit spicy, however, the dumplings were so delicious.
I had asked Nupur how it tasted, she also replied that she loved it. And said she uses her own regular Kadhi recipe. I already have made punjabi kadhi, so wanted to see how she makes. Must say it was so yummy.
Definitely a keeper recipe!
Adapted from Tarla Dalal
Soaking Time: 4 hours
Preparation Time: 5 mins
Cooking Time: 10 mins
Makes 4 servings
1 recipe kadhi (Refer Below)
For The Dapkas
Yellow moong dal (split yellow gram) – 1/2 cup
Oil – 2 tsp
Green Chilies – 2 medium
Garlic – 2 cloves
Sugar – 1/4 tsp
Soda a pinch
Salt to taste
For The Garnish
Finely chopped coriander (dhania)
How to make the Dapkas
Soak the moong dal in enough lukewarm water for 3 to 4 hours. Drain and keep aside.
In a mixer, take the drained moong dal along with garlic, ginger and green chilies and blend to a fine paste.
Transfer the mixture to a deep bowl, add sugar, soda bi-carb and salt and mix well. Keep aside.
How to proceed
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.
Garnish with coriander and serve hot with rotla.
Tarla Dalal also suggests the following tips
While adding the dapkas, add one dapka and wait for it to float up. If it does not float, this means the batter is too thin. Add a little besan to the dapka batter and try again.
Alternatively, put small dapkas in a small microwave-safe plate and microwave on high for 20 seconds.
For the Kadhi
Adapted from Nupur
Besan – 2 tbsp
Curd, beaten – 1 & 1/2 cup
Water – 4 -5 cups
Salt to taste
Turmeric 1/2 tsp
Red chili powder, Dry mango powder, Coriander powder – 1 tsp each
Bay leaves 1 – 2
Cumin Seeds – 1/2 tsp
Garlic, minced – 2 cloves
1/2 tsp Asafoetida, black pepper, mustard seeds, black salt (opt) each
Dried red chilies – 2 long
Onion, sliced thin ( I didn’t add) – 1
Curry leaves few
Cooking Oil 1 tsp
How to make the Kadhi
If the curd is not sour, mix salt, red chili powder, turmeric, dry mango powder, coriander powder with the curd and keep aside for 2-3 hours. It will grow sour. If it’s already sour, mix all the spices for 10 min and keep aside.
Add besan to this mixture and beat really well. There should be no lumps formed in the mixture. Add in some water to get consistency. Will hardly take a minute or two.
In a Kadhai, dry roast the cumin seeds and bay leaves. When they splutter, add the minced garlic and tomato puree and saute for some time on low flame.
At this point, pour in this curd-spice-besan mix with the remaining water. Give a nice stir to combine well. Keep the flame to medium-high. When the Kadhi starts boiling, just turn it to low.
Now after this, let Kadhi keep simmering for the next 30 min, so just keep stirring after every 4-5 min to avoid lumps.
Meanwhile, let’s prepare the Moong dal paste. When the Kadhi is ready, add the Dapka and let it simmer.
In another pan, splutter mustard seeds. Add Asafoetida and stir for a few secs. Throw in curry leaves, dried red chilies, and the rest of the spices. Roast on low flame for 30 sec.
Drizzle this tadka over the simmered Kadhi and turn off the flame. If you are adding the onions, heat oil in the same pan and roast onion in that till brown.
Garnish with Coriander leaves / Kasuri Methi and fried onions.
Serve with rice.
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