A mouth-watering recipe, has dal dumplings in buttermilk-based gravy. It adds some food value of its own.
- Thoroughly wash dal and soak for 4 hours. Remove the green skin of the dal. Drain.
- Add chillies. Grind to a fine but thick batter of dropping consistency*. Add water if required. Keep the batter aside.
- Add salt to the batter, before adding dabkas to the kadhi.
For the Dumplings (dabkas)
- In a pan, mix curds, gram flour and water. Whisk it to a smooth liquid. Add rest of the ingredients.
- On a low flame, stir the liquid continuously till it comes to a boil. No lumps should be formed.
- On a low flame, heat oil and ghee in a ladle for tempering. Add cumin seeds. As they crackle, add asafoetida. Pour it to the boiling kadhi. Mix well. Stir. Boil till the curry thickens slightly.
For the Kadhi
- Boil the kadhi. Lower the flame. Let the kadhi simmer.
- With fingertips, make small dumplings from the batter. Add them directly to the simmering kadhi.
- Cook for a few minutes till they start to float.
- Stir gently, to avoid dabkas from sticking to the bottom of the pan. Garnish and serve hot.
- *Grind dal to a batter in a food processor and then in a mortal - pestle to froth.
For the tempering, only ghee or oil can be used. Adjust the proportion.
The dumplings can be deep fried separately in oil.
Add them to the boiling kadhi.
Bengal gram flour dumplings (fried) can be used instead of split green beans with skin.
Consistency of kadhi depends on individual liking.