Dapka Kadhi ( Weight Loss After Pregnancy )

by Tarla Dalal

add to my cookbook add to shopping list

Added to 22 cookbooks This recipe has been viewed 35503 times

Kadhi lovers will enjoy this one - a yummy combination of non-fried moong dal dumplings and the traditional gujarati kadhi, this dish is rich in protein – an essential aid to losing weight. Have with pulao or khichadi as a great way to increase the protein in your diet.

Add your private note

Dapka Kadhi ( Weight Loss After Pregnancy ) recipe - How to make Dapka Kadhi ( Weight Loss After Pregnancy )

Tags

Soaking Time: 6 hours Preparation Time: 15 mins Cooking Time: 20 mins Total Time: 3956 hours 35 minutes 4Makes 4 servings
Show me for servings

Ingredients

To Be Mixed Together Into A Batter
1 cup yellow moong dal (split yellow gram) , soaked for 5 to 6 hours and ground into a paste
1 tsp ginger-green chilli paste
1/2 tsp sugar
a pinch baking soda (optional)
salt to taste

Other Ingredients
2 tbsp besan (bengal gram flour)
3/4 cup fresh low-fat curds (dahi)
1 tsp ginger-green chilli paste
6 to 8 curry leaves (kadi patta)
2 tsp sugar
salt to taste
1 tsp ghee
1/2 tsp mustard seeds ( rai / sarson)
1/2 tsp cumin seeds (jeera)
a pinch asafoetida (hing)
1 whole dry kashmiri red chilli , broken into pieces
2 tbsp finely chopped coriander (dhania)

Method

Combine the besan, curds and 4 cups of water in a bowl and whisk till smooth.
Add the ginger -green chilli paste, curry leaves, sugar and salt, mix well and put to boil.
Simmer on a medium flame for 5 to 7 minutes, while stirring occasionally.
Heat the ghee in a small non-stick pan and add the mustard seeds and cumin seeds.
When the seeds crackle, add the asafoetida and red chillies and sauté on a medium flame for a few seconds.
Add this tempering to the boiling kadhi and cover it immediately (this helps to retain the flavours of the tempering).
To the boiling kadhi, drop spoonfuls of the prepared moong dal batter and coriander and simmer for 5 to 7 minutes or till the dapkas are cooked and start floating.
Add the coriander, mix well and serve hot.

Handy tips:

Ensure the moong dal batter is not very thick nor very thin.
Add a spoonful of the batter to the boiling kadhi and wait for it to float up. If it does not float, it means the batter is too thin. You can add a little besan to the batter and proceed as per the recipe given above.