Chhattisgarhi Dubki Kadhi
A traditional, comforting yogurt gravy from Chhattisgarh featuring delicate bite-sized urad dal dumplings cooked directly in the simmering broth. Tempered with mustard seeds, garlic, and curry leaves, it delivers a soulful balance of tangy and savory flavors.
50min
Total Time
4
Servings
Chhattisgarhi
Cuisine
Recipe
1
Drain the soaked urad dal and grind it with ginger, half of the green chillies, and salt into a thick, smooth batter using very little water.
2
In a mixing bowl, whisk together the sour yogurt, besan, turmeric powder, red chilli powder, coriander powder, salt, and 3 cups of water until thoroughly combined.
3
Heat mustard oil in a deep pan until hot; temper with mustard seeds, cumin seeds, asafoetida, minced garlic, remaining green chillies, and curry leaves until fragrant.
4
Pour the yogurt mixture into the pan, stirring continuously over medium heat until the kadhi begins to boil gently.
5
Pinch marble-sized drops of the urad dal batter directly into the boiling kadhi sauce.
6
Simmer uncovered on low heat for 20 minutes without stirring for the first 5 minutes, allowing the dumplings to firm up and cook through as the gravy thickens.
7
Garnish with freshly chopped coriander leaves and serve hot alongside steamed white rice.
Ingredients
1 cup split skinless urad dal, soaked for 4 hours
2 cups sour yogurt, whisked
2 tablespoons besan (gram flour)
1 teaspoon mustard seeds
1 teaspoon cumin seeds
1/4 teaspoon asafoetida (hing)
6 cloves garlic, minced
1 inch ginger, grated
2 green chillies, chopped
10-12 fresh curry leaves
1/2 teaspoon turmeric powder
1 teaspoon red chilli powder
1 teaspoon coriander powder
2 tablespoons mustard oil
Salt to taste
2 tablespoons fresh coriander leaves, chopped
*This AI-generated recipe may contain inaccuracies.