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Recipe for :

Kadi - Yogurt Curry with Lentil Dumplings

This recipe comes from Monica Bhides's book The Spice is Right.

A new young voice in Indian cooking, Monica Bhide was probably born with a mixing spoon in her mouth! Since the age of ten, cooking has been a lifelong passion for this accomplished caterer and home chef. Monica specialises in Indian cuisine and has prepared everything from an intimate dinner for two to large parties of 40. A graduate of several formal cooking courses in her native India, she is also a voracious cookbook reader and counts hundreds of cookbooks in her collection.

Frustrated by the lack of straightforward Indian cookbooks, Monica became inspired several years ago to develop simplified and healthful versions of her favorite Indian dishes. The result is the collection of mouthwatering Indian recipes in her book The Spice is Right, where Monica, in her down-to-earth and lively writing style, guides Indian food lovers on a non-intimidating and flavourful foray into home-style Indian cooking.

If you would like to purchase a copy of The Spice is Right <click here>

"I know, deep-fried dumplings, what was I thinking? But some traditions should live on. Kadi and rice has been a traditional holiday lunch at our house for the past five generations. There is more to this recipe than deep-fried dumplings".


Lentil Dumplings:
2 cups (500 mL) water
1 cup (250 mL) fat-free plain yogurt
2 tablespoons (25 mL) chickpea flour (besan)
1/4 teaspoon (1 mL) turmeric
Salt to taste

For the Tadka:
1 tablespoon (15 mL) vegetable oil
1/2 teaspoon (2 mL) mustard seeds
2 whole red chiles
Pinch of asafedtida (see tips below)
Leaves from 2 sprigs of curry

  • Cook the dumplings, then soak in water and squeeze dry according to the recipe instructions <click here>
  • In a medium saucepan, whisk together the water, yogurt, chickpea flour, turmeric, and salt. Simmer, stirring, over medium-low heat for 20 to 35 minutes or until the sauce begins to thicken to a custard-like consistency. Remove from the heat and add the dumplings. Pour into a serving dish and set aside.
  • To prepare the tadka, heat the oil in a small saucepan over medium heat. Add the mustard seeds, red chiles, asafetida, and curry leaves. When the mustard seeds begin to crackle, remove from the heat and pour over the yogurt curry. Serve hot.


Add a couple of cooked vegetables of your choice and this dish becomes a complete meal in itself. Serve with steamed white rice.

Asafetida is also known as stinking gum. It is a gum resin native to Iran and India. Don't worry about the unpleasant smell when it is raw; the odor disappears completely in cooking. This spice is legendary for its digestive properties.

Monica Bhide
The Spice is right

If you would like to purchase a copy of The Spice is Righ
t <click here>

© Monica Bhide, The Spice is Right