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Cook Time 30 minutes
Ingredients Method Notes

Ingredients
  

  • For the Dapka/dumplings
  • 1/2 cup chora dal or moong dal
  • 1 green chillies roughly chopped
  • 1 inch piece of ginger roughly chopped
  • 2-3 stems of coriander
  • a saucepan full of water to cook the Dapka
  • salt to taste
  • For the Kadhi
  • 1 cup yogurt
  • 2 cups water
  • 4 tablespoons besan flour/chickpea flour
  • 2 tablespoons green chillies and ginger paste
  • 1 tablespoon ghee
  • 1 teaspoon jeera
  • 1 teaspoon sugar
  • 2 cloves
  • 1 stick cinnamon
  • 2 whole dry red chilies
  • salt to taste
  • a pinch of asafoetida
  • chopped coriander to garnish

Method
 

  1. Wash and soak the dal for 3-4 hours.
  2. Prepare the Kadhi by whisking together yogurt and besan. Once you have a lump free mixture add the water and mix well.
  3. Add salt, sugar, ginger+ green chilli paste.
  4. Keep stirring and once it come to a boil, put it on a very gentle simmer.
  5. While the Kadhi is simmering go on to prepare the dabka.
  6. Drain the soaking water and grind the dal along with, green chilies, ginger and coriander. Do not add any water, if needed just add a tablespoon. We should be looking for a thick batter to make the Dapka.
  7. Just before you prepare to grind set a saucepan full of water to boil.
  8. Once the water comes to roaring boil, begin dropping petit dabka in the water while being careful no to crowd the pan.
  9. As the dabka begin to cook they will swim to the top, skim them using slotted spoon and drop them in the boiling Kadhi.
  10. Prepare the Kadhi tempering by heating ghee in a tempering wok. Add cumin seeds, cinnamon stick, cloves, whole red chillies, curry leaves and hing in quick succession and once everything is sizzling add the tempering to the boiling Dapka Kadhi.
  11. Allow the Dapka Kadhi to simmer for 5-7 minutes.
  12. Garnish with finely chopped coriander.
  13. Serve hot with Roti and rice.

Notes

Cook the kadhi on genteel heat. Take care not to burn curry leaves and whole red chilies during tempering. The Dapka will float on the top of water once they are cooked, quickly skim them.