Ingredients
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1 cup Urad dal (soaked overnight)
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1 small piece Ginger
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3-4 Garlic cloves
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3-4 Green chillies (or to taste)
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Salt to taste
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1/4 cup Water (for grinding)
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1 cup Curd (yogurt), well beaten
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1 tsp Oil (for the kadhi base)
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1 tsp Mustard seeds
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1 tsp Cumin seeds
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A pinch of Asafoetida (hing)
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1 sprig Curry leaves
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1 medium Onion, finely chopped
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1/2 tsp Turmeric powder
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1 tsp Coriander powder
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1 tsp Red chili powder
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2.5 cups Water (for the kadhi)
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2 tbsp Oil (for the tadka/tempering)
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1 tsp Kashmiri red chili powder
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2-3 Dry red chillies
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Fresh coriander leaves for garnish
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Cooked basmati rice for serving
About
Sharing with you this high-protein Dubki Kadhi if you were looking for a healthy, comforting alternative to traditional fried kadhi pakoda. By dropping the urad dal vadas directly into the boiling kadhi instead of deep-frying them, we are keeping all the rich flavor and protein without the heavy oil. This recipe is a staple in my kitchen when I want a guilt-free, soul-satisfying meal with a hot plate of rice!
Nutrition
This dish is packed with plant-based protein from the urad dal and is wonderful for gut health due to the probiotic-rich curd. By skipping the deep-frying step, we completely cut out unnecessary saturated fats and extra calories .Estimated values per serving (assuming 4 servings):
* Calories: 215 kcal
* Protein: 11 g
* Carbohydrates: 21 g
* Fat: 10 g
* Fiber: 4 g
Steps
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1
Done
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Take 1 cup of overnight soaked urad dal in a mixer grinder. Add the ginger, garlic cloves, green chillies, and 1/4 cup of water. |
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2
Done
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Grind everything into a smooth, thick batter. Do not add too much water. |
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3
Done
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Transfer the batter to a bowl and add salt to taste. |
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4
Done
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Beat this mixture vigorously for 10 minutes to aerate it well. This step is crucial so that your dubki vadas become soft and fluffy. |
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5
Done
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Take 2 big spoons of this aerated batter and mix it thoroughly with 1 cup of beaten curd, ensuring there are no lumps. Set aside. |
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6
Done
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In a kadhai, heat 1 tsp of oil. Add mustard seeds, cumin seeds, asafoetida, curry leaves, finely chopped onion, and a little salt. |
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7
Done
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Fry the onions well until cooked through. |
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8
Done
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Add the turmeric powder, coriander powder, and chili powder. Fry the masala well with the onions. |
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9
Done
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Pour the beaten curd and batter mixture into the kadhai. Mix it well and immediately add 2.5 cups of water. |
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10
Done
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Cook this kadhi on a high flame, stirring continuously, until it comes to a boil twice. |
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11
Done
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Keep the heat on high and carefully drop the remaining beaten dal batter (dubki vadas) one by one into the boiling kadhi. Continue cooking on a high flame. |
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12
Done
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The dubki vadas will begin floating to the top as they get cooked through with the kadhi. |
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13
Done
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For the tadka, heat 2 tbsp of oil in a small pan. Add the Kashmiri red chili powder and dry red chillies. |
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14
Done
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Immediately pour this hot tadka over the cooked kadhi. |
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15
Done
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15. Garnish with fresh coriander leaves and serve hot with basmati rice. |
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16
Done
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Zero-Waste & Substitutes * Zero-Waste: Do not throw away the water used to soak the urad dal; use it to water your indoor plants as it is rich in nutrients. Also, this recipe is a brilliant way to use up leftover sour curd sitting in the back of your fridge. * Substitutes: If you do not have urad dal on hand, yellow moong dal works beautifully for an even lighter vada. To make this vegan, swap the dairy curd for a thick plant-based peanut or coconut yogurt. |
