Moong Sprouts Dapka Kadhi

by Tarla Dalal

add to my cookbook add to shopping list

5/5 stars 100% LIKED IT 1 REVIEW ALL GOOD

Moong Sprouts Dapka Kadhi Video View a video of this recipe here...

Added to 23 cookbooks This recipe has been viewed 43579 times

Serve this gujarati delicacy in any party, and keep that winning smile ready for you will be accosted by one to many compliments! the addition of moong sprouts gives your guests a health boost as well as a tasty treat.

Add your private note

Moong Sprouts Dapka Kadhi recipe - How to make Moong Sprouts Dapka Kadhi

Tags

Preparation Time: 15 mins Cooking Time: 20 mins Total Time: 35 mins 4Makes 4 servings
Show me for servings

Ingredients

For The Dapkas
1 cup moong sprouts
2 tsp finely chopped green chillies
25 mm (1’) piece ginger (adrak)
salt to taste
a pinch of asafoetida (hing)
1/4 tsp turmeric powder (haldi)
1 1/2 tbsp chopped coriander (dhania)
1 1/2 tbsp chopped fenugreek (methi)
2 tbsp besan (bengal gram flour)
oil for deep-frying

For The Kadhi
3/4 cup fresh curds (dahi)
2 tbsp besan (bengal gram flour)
2 tsp ghee
1/4 tsp mustard seeds ( rai / sarson)
1/2 tsp cumin seeds (jeera)
1/2 tsp fenugreek (methi) seeds
25 mm (1”) stick cinnamon (dalchini)
2 cloves (laung / lavang)
6 curry leaves (kadi patta)
a pinch asafoetida (hing)
salt to taste
1 tsp green chilli paste
1/2 tsp turmeric powder (haldi)
2 tsp sugar

For The Garnish
2 tbsp finely chopped coriander (dhania)

Method

For the dapkas

Combine the moong sprouts, green chilies and ginger along with little water and blend in a mixer to a smooth paste.
Transfer to a bowl, add the salt, asafoetida, turmeric powder, coriander, fenugreek leaves and besan and mix well.
Heat the oil in a non-stick pan, add in a little dapka batter at a time using your fingertips to form dumplings and deep-fry till they turn light golden brown in colour from all the sides.
Remove, drain on an absorbent paper and keep aside.

For the kadhi

Combine the curds and besan in a bowl, whisk well till smooth.
Add 3 cups water and whisk well till no lumps remain. Keep aside.
Heat the ghee in a kadhai and add the mustard seeds, cumin seeds.
When the seeds crackle, add the fenugreek seeds, cinnamon, cloves, curry leaves and asafoetida, mix well and sauté on a medium flame for 30 seconds.
Add the prepared curds-besan mixture, salt, green chilli paste, mix well and allow it to boil for 2 to 3 minutes, while stirring occasionally.
Add the turmeric powder, mix well and boil again for 3 to 4 minutes, while stirring occasionally.
Add the sugar, mix well and cook on a medium flame for another 1 to 2 minutes. Keep aside.

How to proceed

Just before serving, bring the kadhi to boil, add the prepared dapkas. Mix gently and simmer for 2 to 3 minutes, while stirring occasionally.
Serve hot garnished with coriander.