Dubki Kadhi
Veg
Yogurt-and-besan kadhi with floating lentil dumplings — a thin, tangy yogurt gravy tempered with mustard seeds, dried red chilli, and curry leaves into which small besan or moong dal fritters ('dubki' = the ones that bob up and down) are dropped and cooked. Thinner and tangier than North Indian kadhi, eaten with rice.
Cuisines
Chhattisgarhi
Best for
Lunch
Dinner
Recipe
Prep: 10 min
Cook: 30 min
Total: 40 min
2-3 servings
Ingredients
| 1 cup | besan (gram flour) |
| 1 cup | curd (yogurt) |
| 1 teaspoon | turmeric powder |
| 1 teaspoon | red chili powder |
| 1 teaspoon | cumin seeds |
| 1 teaspoon | mustard seeds |
| 2 tablespoons | oil |
| 1 pinch | asafoetida (hing) |
| 1 teaspoon | salt |
| 2 cups | water |
| 1 tablespoon | chopped coriander leaves |
Instructions
- 1 In a bowl, mix besan, curd, turmeric powder, red chili powder, and salt with 2 cups of water to form a smooth batter.
- 2 Heat oil in a pan and add mustard seeds and cumin seeds. Let them splutter.
- 3 Add a pinch of asafoetida to the oil.
- 4 Pour the besan-curd mixture into the pan and stir continuously to avoid lumps.
- 5 Bring the mixture to a boil, then reduce the heat and let it simmer for 15-20 minutes until the kadhi thickens.
- 6 Garnish with chopped coriander leaves before serving.
Tips
For a richer taste, you can add a few curry leaves while tempering the oil.