By Suprita Mitter
August 3, 2024
The dish has a thick, creamy consistency and tangy flavour. Gram flour dumplings, called ‘dubkis,’ are added to the kadhi, which is then tempered with mustard seeds, curry leaves, and dried red chillies. Dubki Kadhi holds a special place in Chhattisgarhi households, especially during festive occasions and family gatherings
2 cups yoghurt (curd) 2 tbsp split-skinned black gram 1 tsp turmeric powder 1 tsp red chilli powder 2 tbsp oil 1 tsp mustard seeds 1 tsp cumin seeds A pinch of asafoetida (hing) 8-10 curry leaves 2 dried red chillies
4 cups water 1 cup gram flour (besan) 1/2 tsp turmeric powder 1/2 tsp red chilli powder 1/2 tsp carom seeds (ajwain)
In a bowl, whisk together yoghurt, gram flour, turmeric powder, red chilli powder, and salt. Gradually add water while whisking to ensure there are no lumps.
Pour the yoghurt mixture into a pot and bring it to a boil, stirring continuously to prevent curdling.
Reduce the heat to low and let it simmer for about 15-20 minutes, stirring occasionally.
In a separate bowl, mix together split-skinned black gram, turmeric powder, red chilli powder, carom seeds, and salt. Gradually add water to form a thick batter.
Heat oil in a kadhai, drop small spoonfuls of the batter into the hot oil and fry. Add them to the simmering kadhi. Let it cook for about 5-10 minutes.
In a small pan, heat oil for tempering. Add mustard seeds and cumin seeds. Add asafoetida, curry leaves, and dried red chilies. Sauté for a few seconds and pour the tempering over the kadhi and garnish with fresh coriander leaves.