Dal Cakes in Kadhi- Authentic Indian Lentil Recipe

Last Updated on 5 months ago by Neha Deshmukh

Dal Cakes in Kadhi – Authentic Indian Lentil Recipe

Hey everyone! Today, I’m sharing a recipe that’s close to my heart – Dal Cakes in Kadhi. It’s a dish my grandmother used to make, and the aroma always filled the house with such warmth. It’s a little bit of work, but trust me, the end result is so worth it. This isn’t just a meal; it’s a hug in a bowl!

Why You’ll Love This Recipe

This Dal Cakes in Kadhi is a beautiful blend of textures and flavors. You get the soft, savory lentil cakes swimming in a tangy, slightly sweet, and wonderfully spiced yogurt-based gravy. It’s comforting, satisfying, and a true taste of Indian home cooking. Plus, it’s a fantastic way to use a variety of dals!

Ingredients

Here’s what you’ll need to make this deliciousness:

• 1 cup Arhar Dal (split pigeon peas)
• 1 cup Moong Dal (split green & yellow)
• 1 cup Urad Dal (black gram)
• 1 cup Masoor Dal (red lentils)
• 2 tbsp coriander, green chili & garlic paste
• 1.5 cups thick curd (about 300g)
• 2 tbsp besan (gram flour)
• 1 tbsp ginger garlic paste
• ?? tsp turmeric powder (about 1/2 tsp)
• ?? tsp cumin seeds (about 1 tsp)
• ?? tsp mustard seeds (about 1 tsp)
• 1 tsp oil (about 5ml)

Ingredient Notes

Let’s talk about these ingredients for a sec! Using a mix of dals is key here.

• Arhar Dal gives a nice body.
• Moong Dal adds a subtle sweetness.
• Urad Dal helps with binding and a slightly nutty flavor.
• Masoor Dal cooks quickly and contributes to a smooth texture.

Don’t skimp on the thick curd for the kadhi! It’s what gives it that lovely tang and creamy texture. If your curd isn’t thick enough, you can strain it through a muslin cloth for a few hours. Besan acts as a thickening agent in the kadhi, but we’re using just enough to get the right consistency – you don’t want it to taste too much like gram flour.

And the tempering spices? Those are where the magic happens! Every family has their own little twist, but cumin and mustard seeds are pretty standard.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, soak all the dals overnight, or for at least 6 hours. This is crucial for getting a smooth paste.
2. Drain the soaked dals and grind them into a really smooth paste with minimal water. You want it to be thick, not runny.
3. Heat oil in a pan. Add cumin seeds and torn red chilies (I usually use 2-3, depending on how spicy I’m feeling!). Let them splutter.
4. Add the dal paste to the pan and cook, stirring constantly, until it thickens and starts to come away from the sides of the pan. This takes about 10-15 minutes.
5. Transfer the mixture to a greased steamer plate. Steam for about 20 minutes, or until firm.
6. Let the steamed dal cake cool completely. Then, slice it into diamond or square shapes.
7. Heat a little more oil in a pan and gently pan-fry the dal cakes until they’re golden brown and slightly crispy. Set aside.
8. Now for the kadhi! In a separate bowl, whisk together the thick curd, besan, and water until smooth.
9. Heat a little oil in a pot. Temper mustard seeds, cumin seeds, and asafoetida (hing).
10. Add ginger-garlic paste and sauté for a minute.
11. Pour in the curd mixture and simmer, stirring constantly, until the kadhi thickens. Be patient – this can take a while!
12. Gently add the fried lentil cakes to the kadhi. Let them simmer for another 5-10 minutes to soak up all those flavors.
13. Serve hot with rice or pulao!

Expert Tips

• Don’t overcook the dal paste initially, or it will become too sticky.
• Keep stirring the kadhi constantly to prevent it from sticking to the bottom and curdling.
• A pinch of sugar can balance the tanginess of the kadhi.

Variations

• Sweet Kadhi: My friend, Priya, loves adding a touch of jaggery to her kadhi for a sweeter flavor.
• Gujarati Kadhi: For a Gujarati twist, add a pinch of sugar and a squeeze of lemon juice at the end.
• Spicy Kadhi: If you like it hot, add a finely chopped green chili to the tempering.

Vegan Adaptation

You can easily make this vegan! Substitute the curd with plant-based yogurt (coconut or cashew yogurt work well). Just be mindful that the flavor will be slightly different.

Gluten-Free Adaptation

This recipe is naturally gluten-free! Just double-check that your asafoetida (hing) is gluten-free, as some brands add wheat flour.

Spice Level Adjustment

• Mild: Reduce the number of red chilies and omit the green chili in the coriander-chili-garlic paste.
• Medium: Use the recipe as is.
• Spicy: Add an extra red chili or a pinch of cayenne pepper to the dal paste.

Festival Adaptations

This dish is often made during Makar Sankranti and Diwali in many Indian households. It’s considered auspicious and a comforting treat during festive times.

Serving Suggestions

Dal Cakes in Kadhi is best served hot with steamed rice or a flavorful pulao. A side of papadums adds a nice crunch!

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop. The dal cakes might lose some of their crispness, but the flavor will still be amazing.

FAQs

What is the best way to achieve a smooth dal paste?

Soaking the dals overnight is key! Also, use minimal water when grinding and grind in batches if necessary.

Can I use a different type of oil for tempering?

Yes, you can! Mustard oil is traditional, but vegetable oil, sunflower oil, or ghee will also work.

How do I prevent the kadhi from curdling?

Simmer the kadhi on low heat and stir constantly. Don’t let it come to a boil. Adding a tablespoon of besan slurry (besan mixed with water) can also help stabilize it.

What is the significance of asafoetida (hing) in this recipe?

Asafoetida adds a unique savory flavor and aids digestion. It’s a staple in Indian cooking!

Can I make the dal cakes ahead of time?

Yes, you can! You can steam and slice the dal cakes a day in advance and store them in an airtight container in the refrigerator. Fry them just before serving.

Enjoy! I hope you love this recipe as much as my family does. Let me know how it turns out in the comments below!