This is a traditional Gujrati recipe. It’s very easy to prepare and very healthy too.

DAPKA KADHI RECIPE

Preparation Time: 15 minutes

Cooking Time: 15 minutes

Serves 4 to 6

INGREDIENTS

FOR THE KADHI

2 tablespoons Bengal gram flour (besan)

2 cups fresh curds

1 teaspoon green chilli ginger paste

2 curry leaves

2 teaspoons sugar

2 tablespoons chopped coriander

Salt to taste

FOR THE TEMPERING

1/2 teaspoon cumin seeds (jeera)

1/2 teaspoon mustard seeds

A pinch asafetida (hing)

1 red chilli, broken into pieces

2 teaspoon ghee

FOR THE DAPKAS

1 cup split yellow gram (Yellow moong dal)

1 tablespoon oil

1 tablespoon green chilli – ginger paste

1/2 teaspoon sugar

A pinch soda bi carb

Salt to taste

Let’s check out the recipe for Dapka Kadhi!

The ingredients to make this are whisked curd, curry leaves, mustard seeds, finely chopped coriander leaves, asafetida, little bit of Soda bi carbonate, ginger-chilli paste, sugar as per taste and dry red chillies.

Then we have, clarified butter as well as oil.

We got Bengal gram flour, and we also got split yellow grams, which we have already prepared (cooked).

We’ll also require some cumin seeds and red chilli powder.

TEMPERING:

First we will pour some oil into a frying pan and add a little bit of clarified butter as well.

We’ll proceed with the spices when the butter heats up. In the meantime, let’s create the Dapka Mixture.

DAPKA MIXTURE

Take cooked split yellow grams in a bowl.

Then add in ginger garlic paste and salt as per taste.

Put in some sugar and soda.

We have to whip this mixture well.

TEMPERING:

Add mustard and cumin seeds into the pan after it heats up.

Add curry leaves and dry red chilli after mustard seeds splutter.

CURD MIXTURE:

Next, we need to mix Bengal gram flour with curd.

TEMPERING:

Add a little bit of asafetida into the pan.

Pour the curd mixture into the pan.

Add a little bit of water.

We need to cook it till it thickens.

MAKING THE DAPKAS

We need to make small lumps of cooked yellow grams and immerse it into the pan mixture.

We need to serve it when it’s cooked properly and the lumps rise to surface.

The yellow gram lumps are called as dapkas. These have cooked and risen to the surface, and this indicates that our recipe is ready.

We’ll sprinkle coriander leaves and then serve.

Serve it alongside rice and a piece of papad (Lentil wafer).

Source by Harshad Jethra