Dubki Kadhi

 

          This is a very popular dish from Chhattisgarh. It is a yoghurt based gravy with soaked and ground urad dal dumplings dunked in it. Dubki word in Hindi literally translates to dive. Hence the name. 

          It differs from the rest of the kadhi recipes of different states as the lentil dumplings are not fried. They are directly dropped into the boiling kadhi and cooked. So this dish is healthy and wholesome. This classic dish is very easy to prepare and is best enjoyed with jeera rice, plain rice, paratha, chapatti or tandoori roti. So check out the step by step pictorial recipe to prepare it. 

• 1/3 cup urad dal (split black gram lentil)
• 1/3 cup yoghurt
• 2 tbsp. mustard oil 
• 1/2 tsp. mustard seeds
• 2 dry red chilies 
• 1/4 tsp. fenugreek seeds
• 1 onion, chopped
• 2-3 garlic cloves, chopped
• 1 sprig curry leaves
• 2 green chilies, slit
• 1/4 tsp. asafoetida
• 1 tsp. ginger-garlic paste
• 1/2 tsp. turmeric powder
• 1 tsp. red chili powder
• 1 tbsp. coriander-cumin powder
• salt to taste
• 1 tbsp. coriander leaves, chopped

          Rinse the urad dal well and soak overnight or for a minimum of 3-4 hours. Drain well and grind along with a green chili and a pinch of salt to a fine paste without adding any water. Beat well and keep aside. 

          In a mixing bowl, take the yoghurt and 1 tbsp. of the ground urad dal paste. Whisk till it is lump free. Keep aside. 

          Heat oil in a pan and temper with mustard seeds and dry red chilies. After it stops spluttering, add the fenugreek seeds, onion, garlic, curry leavers, green chilies and asafoetida. Sauté till light brown. 

          Add the ginger-garlic paste and all the dry spices mixed with some water. Sauté till the oil separates.

          Now add the whisked yoghurt, 2 cups water and salt to taste. Once it comes to a boil, make small dumplings of the dal paste, using your hand or a spoon and drop them directly over the boiling kadhi. 

          Cover and cook on a medium flame for 10-12 minutes. Once done, the dumplings will surface over the kadhi. Switch of the flame now.

          Garnish with coriander leaves and serve with hot steamed rice, jeera rice or chapatti.  

                          Grind the soaked, one green chili & a pinch of salt to a fine paste without

                          adding any water. Beat well and keep aside. 

                        Whisk the yoghurt & 1 tbsp. of the ground urad dal paste. Keep aside. 

                                  Heat oil & temper with mustard seeds and dry red chilies.

                    Add the fenugreek seeds, onion, garlic, curry leavers, green chilies....

                                  .... and asafoetida. Sauté till light brown. 

                     Add the ginger-garlic paste & all the dry spices mixed with some water. 

Sauté till the oil separates.

                                  Add the whisked yoghurt, 

                                  2 cups water & salt to taste. 

                        Once it comes to a boil, make small dumplings of the dal paste & drop 

                        them directly over the boiling kadhi. 

                    Cover & cook on a medium flame for 10-12 minutes till the dumplings will

                    surface over the kadhi. Switch of the flame now.

                                  Garnish with coriander leaves.

                        Serve with hot steamed rice, jeera rice or chapatti.