Dubki Kadhi - Final

Khushboo is at it again!

After her first successful guest post, Khushboo and I decided it was time to follow it up with another fantastic traditional Indian recipe

This time we’ve chosen a dinner recipe to go with the healthy traditional Indian dessert she shared last time “Phool Makhane Ki Kheer

This recipe is called Dubki Kadhi and is also a healthy variation of a traditional Indian main family meal.

Thank you again to the wonderful Khushboo who was great to work with again! 🙂

*Guest Post*

In India, Kadhi is one of the favorite recipes and enjoyed by almost each & everyone in the family.

This time I bring another variation of this very popular food.

Making kadhi is a tradition in Indian homes during festivals, since this kadhi requires a lot less oil in its preparation it can be made any time at home for lunch or dinner.

It is interesting to note that it does not require any seasonal ingredients so it can be enjoyed throughout the year…whenever you want.

In my home town Varanasi, dubki means to dive.

Its name has been derived from the nature of its making process, as the dumpling of chana daal dives in kadhi gravy so it is named as Dubki Kadhi.

This is a very old and traditional recipe of my family which has been passed on to me from my mom. I’m sure when you make it at home you will also enjoy it as we do.

Try making this Dubki Kadhi at home and pair it with plain rice, jeera rice, Indian breads. You will just love it.

 

Preparation Time: 10 mins
Cooking Time: 20 mins

Ingredients:

  • Soaked chana daal (Bengal gram): 1 cup
  • Green chillies: 4
  • Cumin seeds: 1 table spoon
  • Heeng (asafetida): a pinch
  • Mustard oil/ any oil: 2 tea spoon
  • Garlic: 6 cloves
  • Water as required to cook
  • Salt as required to taste
  • Clarified butter/desi ghee (to garnish) : 2 table spoon
  • Red chilly powder (to garnish): a pinch
  • Coriander leaves (to garnish): a twig

Method:


1. Soak chana daal for 3-4 hours in water.Dubki Kadhi 1. Soak chana Daal
2. Wash the chana daal thoroughly and drain it completely so that water is not there.

3. Put the soaked chana daal in a grinding jar with chillies and cumin seeds.

Dubki Kadhi 3. Grinding JAr

4. Grind it coarsely, so that it is neither a paste nor all daal intact. It must look like this:Dubki Kadhi 4. ground

5. Now, take 1 table spoon of it aside and in rest of the ground chana daal mix salt as per taste. This is our pakora batter.

Dubki Kadhi 5. separate

6. To the 1 table spoon of chana daal that has been kept aside, mix 1 glass of water because this is going to be used as gravy of our Dubki Kadhi.
7. Meanwhile prepare a smooth paste of garlic and chillies. After the paste is ready add turmeric powder and salt to it and keep aside for further use.

Dubki Kadhi 7. Smooth Garlic paste

8. Let’s start making Dubki Kadhi. Take a pan and keep at high flame, add 2 table spoon mustard oil to it. When the oil is warm add cumin seeds and heeng.Dubki Kadhi 8. heat oil

9. When cumin seeds start crackling, add the chilly garlic-garlic-turmeric powder-salt paste to it. Keep frying it till it leaves oil from the sides.

Dubki Kadhi 9. frying cumin seeds

10. Now slowly add the chana daal and water mixture to it and keep stirring.Dubki Kadhi 10. Slowly add the chana daal mixture

11. When it comes to boil. Take the pakora batter and strat pouring small balls of pakora batter into the boiling watery gravy.

*Don’t lower down the flame much else as you pour the pakora batter in to the gravy it will dissolve it in the gravy itself instead of retaining a pakoda shape for it.*

12. After pouring in all the pakoras in the Dubki Kadhi, let it boil for another 1-2 minutes.

Dubki Kadhi 12. letting the pakoras boil

13. If the gravy has become thick, add some water. Taste the salt and adjust it as per your taste.

14. Garnish it with a dollop of desi ghee and red chilly powder. Serve this Dubki Kadhi hot with rice or chapatti.

Happy Cooking!!

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Dubki Kadhi - Final*All Photo’s courtesy of Khush Khazana and Khushboo*

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