See Why Chhattisgarh’s Dubki Kadhi Is Special

India is a place with rich culture, tradition, heritage, and food. Every single region in the country offers a set of food that is different in taste, appearance, and of course preparation style. From North to South, not only the language but the food and eating habits also change every 50 km and this is what is amazing!! Like any other state, Chhattisgarh also offers great food but a majority of us don’t know about it. And one of the gems of Chhattisgarhi cuisine is Dubki Kadhi. Let us know more about it!

Dubki Kadhi is a one-pot curd-based dish famous in Chhattisgarh state. Dubki means dive and this kadhi has been named so because it has small dumplings made from soaked and ground urad dal dropped into the kadhi. Since the dumplings dive into the kadhi, the kadhi is named so. You might be wondering how is this kadhi special. Punjabi kadhi also has dumplings, so what is different? We will tell you!

Unlike the dumplings in Punjabi kadhi, the dumplings in dubki kadhi are not fried but boiled in the kadhi itself. Believe me, this is the healthier version of kadhi that you were looking for. Another difference is that the dumplings in dubki kadhi have split-skinned black gram while the dumplings in Punjabi kadhi are made up of gram flour. This kadhi is so simple yet so delicious. Served best with piping hot rice, this kadhi brings the taste of Chhattisgarh to your plate. Before you ask, let us give you the recipe of this special kadhi that you must try at least once in your life. Follow the steps and try it yourself.


  • ¼ cup split and skinned urad dal
  • 1 cup curd
  • 4 cloves of garlic
  • 1 green chili
  • ½ a ginger
  • ½ tsp mustard seeds
  • 1 tbsp mustard oil
  • ¼ tsp turmeric powder
  • Handful of curry leaves
  • 2 dry red chilies
  • Little hing
  • Handful of coriander leaves
  • Salt to taste


  • Start by rinsing skinned urad dal in running water.
  • When done, soak it for 4 to 5 hours and after soaking, drain it.
  • Add the soaked dal into a grinder.
  • Also add garlic cloves, ginger, and green chili to the jar.
  • Blend everything into a smooth paste.
  • Add salt to the paste and keep it aside. 
  • Take a bowl and add curd.
  • Whisk it and make sure there are no lumps.
  • Add 1 tsp urad dal paste to the whisked curd. Whisk the curd properly.
  • Heat a pan on high flame and add mustard oil.
  • When smoke comes out, reduce the flame and it the oil cool.
  • Add mustard seeds and hing. Let them splutter.
  • Add turmeric powder and dry red chilies. Also, add curry leaves.
  • Saute it a little and add whisked curd (after lowering the flame).
  • Add water and let it boil.
  • Make small dumplings of urad dal paste and drop it into the boiling kadhi using a spoon or hand.
  • Let the dumpling cook in the kadhi.
  • When the dumplings come to the surface, it means they are cooked.
  • Add salt as per taste to the kadhi.
  • Garnish with coriander leaves and serve with piping-hot rice