Chhattisgarh and Uttar Pradesh

Dubki kadhi

Name: Dubki kadhi
Prep time: 4 h
Cook time: 50 min
Total time: 4 h 50 min
Yield: 4 servings
Cuisine: Chhattisgarhi
Ingredients: 1/2 cup soaked 4 hours urad dal (split black gram); 1 1/4 cups curd (plain yogurt, natural yoghurt); 3 tbsp besan (chickpea flour, gram flour); 2 1/2 cups water; 1 inch ginger; 2 green chilli; 5 cloves garlic; 1 tsp red chilli powder (indian red chili powder); 1/4 tsp turmeric (ground turmeric); 1 1/2 tbsp mustard oil; a pinch fenugreek seeds; 1/2 tsp cumin seeds; 2 dried red chilli; a sprig curry leaves; a handful coriander leaves (cilantro); Salt, to taste

Urad dumplings dropped raw into simmering kadhi. No frying, all comfort.

50 minTime

11 gProtein each

mediumSpice

4hPlan ahead. Soak for 4 hours first; the 50 minutes come after.

Dropped, not fried1 chapter · 1 min read

Make it your way

Grandma's wayUrad dubki and sour curd kadhi.

The original

220kcalsame

11 gproteinsame

6 gfibresame

50minutessame

Dubki kadhi as home cooks make it.

Per serving, worked out from the ingredient table.

Ingredients

Urad dal (split black gram)½ cup, soaked 4 hours

Curd (plain yogurt, natural yoghurt)1¼ cups

Besan (chickpea flour, gram flour)3 tbsp

Water2½ cups

Ginger2.5 cm

Green chilli2

Garlic5 cloves

Red chilli powder (indian red chili powder)1 tsp

Turmeric (ground turmeric)¼ tsp

Mustard oil1½ tbsp

Fenugreek seedsa pinch

Cumin seeds½ tsp

Dried red chilli2

Curry leavesa sprig

Coriander leaves (cilantro)a handful

Saltto taste

Method

4 steps

1Grind urad dal with ginger and chilli to a fluffy batter; beat until light.
2Whisk curd, besan, water, turmeric and chilli powder smooth.
3Temper fenugreek, cumin, red chilli, garlic and curry leaves in mustard oil; add the curd mix and bring to a boil, stirring.
4Drop small spoonfuls of batter into the simmering kadhi; cook 15 minutes until the dubki are cooked through.

Serve it like this

Serve hot over steamed rice with a dry aloo sabzi.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Chhattisgarh and Uttar Pradesh

Dubki kadhi

Urad dumplings dropped raw into simmering kadhi. No frying, all comfort.

50 minTime

11 gProtein each

mediumSpice

4hPlan ahead. Soak for 4 hours first; the 50 minutes come after.

Dropped, not fried1 chapter · 1 min read

Make it your way

Grandma's wayUrad dubki and sour curd kadhi.

The original

220kcalsame

11 gproteinsame

6 gfibresame

50minutessame

Dubki kadhi as home cooks make it.

Per serving, worked out from the ingredient table.

Ingredients

Urad dal (split black gram)½ cup, soaked 4 hours

Curd (plain yogurt, natural yoghurt)1¼ cups

Besan (chickpea flour, gram flour)3 tbsp

Water2½ cups

Ginger2.5 cm

Green chilli2

Garlic5 cloves

Red chilli powder (indian red chili powder)1 tsp

Turmeric (ground turmeric)¼ tsp

Mustard oil1½ tbsp

Fenugreek seedsa pinch

Cumin seeds½ tsp

Dried red chilli2

Curry leavesa sprig

Coriander leaves (cilantro)a handful

Saltto taste

Method

4 steps

1Grind urad dal with ginger and chilli to a fluffy batter; beat until light.
2Whisk curd, besan, water, turmeric and chilli powder smooth.
3Temper fenugreek, cumin, red chilli, garlic and curry leaves in mustard oil; add the curd mix and bring to a boil, stirring.
4Drop small spoonfuls of batter into the simmering kadhi; cook 15 minutes until the dubki are cooked through.

Serve it like this

Serve hot over steamed rice with a dry aloo sabzi.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Dubki kadhi

Make it your way

Ingredients

Method

Dubki kadhi

Make it your way

Ingredients

Method

Make it a meal