Dubki Kadhi is a simple and comforting Indian dish where soft moong dal dumplings are cooked directly in tangy yogurt-based curry. In many regions of India, especially in Chhattisgarh, this style of kadhi is quite popular and loved for its light texture and homely taste. Inspired by that traditional style, this version uses yellow moong dal instead of urad dal, making it even lighter and easier to digest.
Because the dumplings are not fried, the dish feels gentle on the stomach and works beautifully as an everyday comfort meal. It pairs perfectly with hot steamed rice and brings a soothing balance of tangy and soft textures.
Why You’ll Love This Dubki Kadhi
- No frying required
- Light and easy to digest
- Made with yellow moong dal
- Inspired by traditional regional kadhi style
- Perfect with rice
Ingredients
Moong Dal Dubki
- 1 cup yellow moong dal (soaked 3–4 hours)
- 1-2 green chilli
- 1 inch ginger
- 2 tbsp chopped coriander leaves
- Salt to taste
Kadhi
- 1 cup sour curd (dahi)
- 2 tbsp Besan
- 3 cups Water
- ½ tsp Turmeric powder
- Salt to taste
Tempering
- 1 tbsp Cold pressed Musterd oil
- 1 tsp Fenugureek (Methi)seeds
- Pinch Hing
- 2 Dried Red chillies
- 1-2medium size Red Onion
- 6–8 Curry leaves
- ½ tsp Kashmiri red chilli powder
How to Make Dubki Kadhi
Step 1: Prepare Moong Dal Batter
First, drain the soaked yellow moong dal completely and transfer it to a grinder. Next, blend it with green chilli and ginger until you get a thick batter. Then mix in salt and chopped coriander to enhance the flavour. Keep the batter dense so the dumplings hold their shape while cooking.
Step 2: Prepare Kadhi
Start by whisking curd, besan, turmeric, salt, and water until the mixture becomes smooth. After that, pour it into a deep pan and place it on medium heat. Stir continuously so the mixture stays lump-free. Once it reaches boiling point, reduce the flame to low for gentle cooking.
Step 3: Cook Dubki in Kadhi
Now gently drop small spoonfuls of moong dal batter into the boiling kadhi. At this stage, avoid stirring so the dumplings can set properly. After a minute, let the kadhi simmer slowly. Continue cooking for 8–10 minutes so the dubki turns soft and absorbs the flavours.
Step 4: Temper the Kadhi
Meanwhile, heat oil or ghee in a small pan. Add methi seeds, hing, dried red chillies, and curry leaves when the oil becomes hot. Then sprinkle red chilli powder and immediately pour this tempering over the kadhi. This step adds aroma and depth to the dish.
Serving Suggestions
Serve hot Dubki Kadhi with:
- Steamed rice
- Jeera rice
- Soft phulka
Tips
- Keep batter thick for perfect dubki
- Add dumplings only in boiling kadhi
- Do not stir immediately
- Simmer for full 8–10 minutes
- Slightly sour curd gives best flavor