Give a wholesome twist to comforting kadhi
Because someone was craving it, but kadhi was not always made. Because it was simply a delicious way of making use of what was already in the kitchen, in olden times, many households prepared it.
But, who said health and comfort don’t go together? Who doesn’t love a bowl of warm comforting kadhi in winter? Paired with hot rotis or rice, the creamy tangy dish has long been a staple across Indian kitchens. With various iterations, from Punjab’s pakoda -filled version to Gujarat’s sweet and sour one, kadhi is India’s comfort food. In fact, people in Trinidad and Tobago also find comfort in this yellow bowl of deliciousness. Certainly not Chef Sanjeev Kapoor. He has developed a recipe sattu kadhi that gives the familiar dish a protein-rich makeover without taking away what makes it so comforting. Made by grinding roasted chana and sometimes other pulses or cereals into a flour, sattu is widely used in Indian cooking. It is particularly famous in Bihar, Uttar Pradesh and parts of eastern India. It is known for being a vegetarian protein source that can conveniently be used in everything, from drinks and parathas to savoury fillings. The result is a kadhi that retains its creamy texture while getting a protein-rich addition from sattu . Making a dish more wholesome and healthy does not mean taking away all the fun. This dish barely asks you to change. You still get the tanginess of yogurt, the spice chilli, the fragrance of ginger, cumin and curry leaves, and the richness of ghee. The sattu just gives the familiar recipe a healthy twist. It also fits neatly into the kind of cooking Indian households have practised for generations: using simple ingredients, stretching what is already available and turning them into something filling and comforting. Serve it with steamed rice or pair it with hot rotis for a delicious lunch. You can even add a simple vegetable side dish and turn it into a complete winter lunch.
