You are here: Home > Cuisine > Indian Veg Recipes > Gujarati > Moong Sprouts Dapka Kadhi Moong Sprouts Dapka Kadhi by Tarla Dalal Serve this gujarati delicacy in any party, and keep that winning smile ready for you will be accosted by one to many compliments! the addition of moong sprouts gives your guests a health boost as well as a tasty treat. 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Close 01 Jan 1900 This recipe has been viewed 43250 times 5/5 stars 100% LIKED IT 1 REVIEW ALL GOOD Moong Sprouts Dapka Kadhi Video Moong Sprouts Dapka Kadhi recipe - How to make Moong Sprouts Dapka Kadhi Tags GujaratiKadhi recipes from all across India Preparation Time: 15 mins Cooking Time: 20 mins Total Time: 35 mins 4Makes 4 servings Show me for servings Ingredients For The Dapkas1 cup moong sprouts2 tsp finely chopped green chillies25 mm (1’) piece ginger (adrak) salt to taste a pinch of asafoetida (hing)1/4 tsp turmeric powder (haldi)1 1/2 tbsp chopped coriander (dhania)1 1/2 tbsp chopped fenugreek (methi)2 tbsp besan (bengal gram flour) oil for deep-fryingFor The Kadhi3/4 cup fresh curds (dahi)2 tbsp besan (bengal gram flour)2 tsp ghee1/4 tsp mustard seeds ( rai / sarson)1/2 tsp cumin seeds (jeera)1/2 tsp fenugreek (methi) seeds25 mm (1”) stick cinnamon (dalchini)2 cloves (laung / lavang)6 curry leaves (kadi patta) a pinch asafoetida (hing) salt to taste1 tsp green chilli paste1/2 tsp turmeric powder (haldi)2 tsp sugarFor The Garnish2 tbsp finely chopped coriander (dhania) Method For the dapkasFor the dapkasCombine the moong sprouts, green chilies and ginger along with little water and blend in a mixer to a smooth paste.Transfer to a bowl, add the salt, asafoetida, turmeric powder, coriander, fenugreek leaves and besan and mix well.Heat the oil in a non-stick pan, add in a little dapka batter at a time using your fingertips to form dumplings and deep-fry till they turn light golden brown in colour from all the sides.Remove, drain on an absorbent paper and keep aside.For the kadhiFor the kadhiCombine the curds and besan in a bowl, whisk well till smooth.Add 3 cups water and whisk well till no lumps remain. Keep aside.Heat the ghee in a kadhai and add the mustard seeds, cumin seeds.When the seeds crackle, add the fenugreek seeds, cinnamon, cloves, curry leaves and asafoetida, mix well and sauté on a medium flame for 30 seconds.Add the prepared curds-besan mixture, salt, green chilli paste, mix well and allow it to boil for 2 to 3 minutes, while stirring occasionally.Add the turmeric powder, mix well and boil again for 3 to 4 minutes, while stirring occasionally.Add the sugar, mix well and cook on a medium flame for another 1 to 2 minutes. Keep aside.How to proceedHow to proceedJust before serving, bring the kadhi to boil, add the prepared dapkas. Mix gently and simmer for 2 to 3 minutes, while stirring occasionally.Serve hot garnished with coriander. Nutrient values (Abbrv) per servingEnergy186 calProtein8.6 gCarbohydrates22.4 gFiber5.1 gFat6 gCholesterol6 mgSodium23.9 mgClick here to view calories for Moong Sprouts Dapka Kadhi Moong Sprouts Dapka Kadhi Video by Tarla Dalal