A comforting desi favorite! This Dubki/Phulki Kadhi is made with soft, fluffy phulkis simmered in a flavorful, tangy kadhi and finished with a spicy tarka. Best enjoyed with hot rice or fresh roti! #FoodFusion #HappyCookingToYou #DubkiKadhi #PhulkiKadhi #KadhiRecipe #KadhiPakora #PakistaniFood #DesiFood #comfortfood
Ingredients:
Prepare Phulki Batter:
-Mash daal (White lentil gram) soaked ¾ Cup
-Hari mirch (Green chillies) 2-3
-Adrak (Ginger) sliced 1-inch piece
-Lehsan (Garlic) 3-4 cloves
-Iodized Himalayan pink salt ½ tsp or to taste
-Water 4-5 tbs (Add Gradually)
Prepare Kadhi:
-Dahi (Yogurt) 2 Cups
-Lal mirch powder (Red chilli powder) 1 tsp or to taste
-Iodized Himalayan pink salt ½ tsp or to taste
-Sabut dhania (Coriander seeds) Roasted & crushed 1 & ½ tsp
-Zeera (Cumin seeds) roasted & crushed 1 tsp
-Haldi powder (Turmeric powder) 1 tsp
-Water 3 & ½ Cups
-Cooking oil ¼ Cup
-Pyaz (Onion) chopped 1 medium
-Lehsan (Garlic) finely chopped ½ tbs
-Hari mirch (Green chillies) halved 2
-Curry patta (Curry leaves) 8-10
Prepare Tadka:
-Cooking oil ¼ Cup
-Zeera (Cumin seeds) 1 tsp
-Sabut lal mirch (Red button chillies) 4-5
-Curry patta (Curry leaves) 8-10
-Kashmiri lal mirch (Kashmiri red chilli) powder ¼ tsp
-Hara dhania (Fresh coriander), chopped handful
Direction:
Prepare Phulki Batter:
-In a blending jug, add white lentil gram, green chilli, ginger, garlic, pink salt, water (add gradually) & blend well until a smooth paste forms.
-Transfer it to a bowl (reserve 2-3 tbs of mixture for later use) whisk well for 4-5 minutes or until fluffy.
Note: Check the batter consistency by dropping 1 tsp into water. If it sinks, beat for 1-2 minutes. If it floats, the batter is ready to use; set aside.
Prepare Kadhi:
-In a jug, add yogurt, reserved phulki mixture, red chilli powder, pink salt, coriander, cumin, turmeric powder, and whisk until well combined.
-Add water & mix well.
-In a pot, add cooking oil & heat it.
-Add onion, garlic, green chillies, curry leaves; mix well & fry on medium flame until translucent.
-Add yogurt mixture, mix well, bring it to boil, cover & cook on low flame for 15-18 minutes.
-Remove the cover, mix well, now drop a small quantity of phulki mixture into the kadhi & cook for 5 minutes, then gently turn the sides of phulki; cook on low flame for 10-12 minutes.
Prepare Tadka:
-In a tarka pan, add cooking oil & heat it, add cumin seeds, red button chilli, fry for 1-2 minutes then add curry leaves; add Kashmiri lal mirch and mix well.
-Pour prepared tarka in kadhi & garnish with fresh coriander.
-Serve with zeera rice, salad & achar!
