Kumaoni Raita Bhang aur Kheera
Steamed urad dal dumplings (badi) simmered in a tangy curd gravy, a heartier version of Kumaoni jholi served as a complete one-pot meal.
- Prep
- 30 min
- Cook
- 35 min
- Total
- 65 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 200 kcal
Equipment
- •Steamer
- •Heavy pot
Nutrition
Per serving, approximate
- Calories
- 200 kcal
- fat
- 9 g
- carbs
- 18 g
- fibre
- 4 g
- protein
- 11 g
- calories
- 200 kcal
Instructions
- 1
Drain the soaked urad dal. Grind it into a thick, fluffy batter using as little water as possible.
- 2
Stir the grated ginger and a little salt into the batter.
- 3
Drop small spoonfuls of batter into a greased steamer. Steam for 12–15 minutes until firm to make badi (dumplings).
- 4
Let the steamed batter cool slightly. Cut it into small cubes if you steamed it as one slab.
- 5
Whisk the curd (plain yoghurt) with gram flour, turmeric, and water until completely smooth.
- 6
Heat mustard oil in a heavy pot. Add the mustard seeds, cumin seeds, and dried red chilli.
- 7
When the seeds crackle, pour in the whisked curd mixture. Stir continuously as you pour.
- 8
Bring the gravy to a gentle boil. Lower the heat and simmer for 10 minutes, stirring often.
- 9
Add the steamed badi pieces into the gently simmering curd gravy.
- 10
Simmer for another 8–10 minutes and season with salt. Serve hot with rice.
Chef's tips
Grind the urad dal batter until light and fluffy for soft dumplings. Drop a small bit in water; if it floats, it is ready. Keep stirring the curd gravy to stop it from splitting.
Ingredient substitutions
- split urad dal → moong dal for a lighter dumpling
Storage
Refrigerate for up to a day; the dumplings soften further on storing.
Reheating
Reheat gently over low heat, stirring without hard boiling.
Common mistakes to avoid
- •Not grinding the dal batter enough, which makes the dumplings heavy and dense
- •Boiling the curd gravy on high heat, causing it to split and curdle
Serving suggestions
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