A long break between two blog posts- reason being extremely busy with renovation and guests, but ultimately happy to have my kitchen back all done up! The choice of item for today’s blogpost stems from the firm belief that your diet and discipline can lead you to living a very long life. On a personal note, my grandmother recently just passed away, one month short of completing 102 years. She served as an exemplary role model of how to live with a purpose in life, almost surviving half a century as a widow and witnessing deaths of two of her children during her lifetime. Extremely sharp, fluent in conversations and totally mentally agile even at the senior age of 100, has to have its roots on what one eats, and the discipline one follows in life. She was a staunch Jain follower, never tasted any roots, ate everyday before sunset, resorted to religion to help her sail through the ups and downs of life and never ever gave up on her faith. Medicines were also avoided as far as possible. as they are often based from some animal products. Mental strength comes from your unfettering devotion in the faith you follow, which gives you a kind of blanket that shields you from unnecessary stress that gets created when facing unwanted situations. As a salute to my grandmother for all the values I learnt from her, I present another Jain Cuisine item for this blogpost. People familiar with Rajasthani cuisine will relish this item, as it is quite similar to the famous Gatte ki Sabji or even Pithod which is of softer texture than Dabka Kadhi. Dabka is the Bengal Gram Dumpling and Kadhi is the Yogurt Soup. This is quicker than Gatte kie Sabji and can be easily enjoyed as Indian dumpling soup for someone in the mood of trying something new! Dabka Kadhi-Bengal Gram Dumplings in yogurt soup is a popular meal item when you want to observe the religious days of Aatham , Chaudas and you are focussing on protein rich foods.
Recipe makes for 2-3 people
Cooking time : 20 min Prep time : 5 min
Ingredients
For the Kadhi Yogurt Gravy
- 1 1/4 cup full fat yogurt
- 3 3/4 cup water
- 2 tbsp bengal gram flour
- 2 tbsp water
- 1 1/2 tbsp oil
- 1/16 tsp asofoetida
- 1/2 tsp red chilli powder
- salt to taste
For the Dabka Bengal Gram Dumplings
- 6 tbsp bengal gram flour
- 1 tsp oil
- 4 1/2 tbsp water
- pinch of asofoetida
- salt to taste
- 1/2 tsp red chilli powder
Method For the Yogurt Gravy
- Beat/mix the yogurt and water in a deep pan, making sure there are no lumps.
- Mix bengal gram flour and two tbsp water in a separate bowl.
- Heat the oil in a deep pan on a medium flame
- Add asofoetida
- Add the dissolved yogurt and water to it.
- Stir on low flame for 3 min.
- Add the bengal gram paste to the warm yogurt/water.
- Add salt to taste.
- Simmer on low- medium flame for 10 min.
For the Dumplings
- Mix bengal gram flour,oil, water, salt , chilli powder, asofoetida and turmeric powder in a bowl.
- Stir well.
- The paste should be firm but easy to lump when being dropped from a spoon.
Cooking the dumplings
- When the yogurt curry starts boils over, simmer on a medium flame.
- Using your four fingers and thumb, scoop some bengal gram paste in your hand.
- Release a small amount via your thumb, so that a pearl drop is formed while being released into the curry.
- Wherever you see the kadhi or curry boiling, drop these pearl shaped dumplings into the curry.
- Continue doing this, till all bengal gram paste for dumplings is over.
- Add 1/2 tsp red chilli powder
- Simmer for about half an hour on low- medium flame, till the curry is reduced to almost half its original quantity.
- Serve hot with paratha or roti.
Dabka Kadhi shown in the bowl in the image
The second item is Drumsticks in bengal gram flour gravy or better known as Sargavanu Shaak
TIps: Yogurt should not be too sour, or else it will spoil the taste. The dumpling paste should not feel to firm to release , or tension when releasing from your fingers. If that is the case, add a few drops of water to make it softer. Its best to add water in little measurements when making this paste. Instinct Factor If the shape is not the perfect pearl, that is fine, as that will come with practice, and even I am in the process of improving. If the paste is too thin, you will not have a firm shape but it will become flat. Also too thin a paste, will have long thin lines on the top of the dumpling. You will know when and how much to release it with practice. More like the art of making bhajjis or fritters, so trust your instinct on shape and quantity of paste, as well as consistency of paste. Feel Factor Dabka Kadhi Bengal Gram Dumplings in Yogurt Soup looks and tastes like another version of famous Rajasthani Gatte ki Sabji! Both use bengal gram flour and are made in yogurt curry. This is more healthy, as it uses less amount of oil and is less time consuming. The curry over here is slightly thicker, and is also simpler to make as it uses less amount of spices. The taste of a nice steamed dabka bengal gram dumpling that is chunky enough to bite, in a mildly spiced yogurt curry, gives a nice warm fuzzy feeling! Its almost like a Yougurt soup with Bengal Gram Dumplings that are perfect for a chilly evening! This goes well with a Paratha or Roti. Lentils when combined with Yogurt is ideal for making proteins for the body, and this is one delicious and quick recipe for this. [contact-form-7 404 "Not Found"] [shopeat_button]
