What's common between Janmashtmi and Diwali? Or Holi and Makar Sankranti?
Hold back on the diyas, flowers, and mithai (just for now- after which you can binge). In my world, it is Dahi Kadhi.
Hold back on the diyas, flowers, and mithai (just for now- after which you can binge). In my world, it is Dahi Kadhi.
See, my neighbours are from UP and they make it a point to invite us for almost every festival and occasion special to them. And whether it’s Janmashtmi, or a birthday (well, even that’s the dark and charming flautist’s birthday), maha shivratri or an anniversary, year on year, Dahi Pakodi Curry is the hero on their table. (Their Gods must really like it).
Now, before I get sidelined by religion, back to the food!
I actually like Dahi Kadhi. Minus the pakodis, minus most of the besan. So what’s left, you’d ask.
That’s where cheateat comes in.
I’m no culinary authority but with the experience of many invitations tucked under my sleeve, I will write. Actually, I’d have written even without.
In my opinion, every dahi kadhi can be graded on a scale of gujju to punju: Which also means from thin to thick; sweet to sour; light to rich. I’m sure you’ve figured out which is which. I could easily go down the Gujju line and I’d have achieved ‘lightness’. Or replaced pakodis for crispy boondi (try it) and made a more modern version.
But this is cheateat and I will sneak in some ‘goodness’. Starting with buzz words like protein, carbs, and fibre.
Yoghurt & daal = protein & carbohydrates.
Lauki (ash gourd) = low cal + low cholesterol fibre.
I could go on with its dietary and nutrition benefits but they don’t sound very appetising just before a yum recipe. For that, open a parallel tab and look up please.
Now that we’ve got our tracks covered:
1. Soak say 1/2 cup of Toor daal for 2 or more hours.
2. Skin and dice one lauki (medium size) and set aside (you won’t need great chopping skills, any odd size will do).
3. In a pot or pressure cooker, put a teaspoon (or more) of ghee. Add hing + 1/2 teaspoon of rye + some curry patta + 1 chopped chilly (as hot as you wish or a couple dry red chillies).
4. Add the daal + haldi + salt. Stir a bit. Slide in the lauki (if you throw it in, the daal will splatter). Pressure cook (one whistle should do).
5. While this is happening, in a bowl, gently beat some yoghurt (say ½ cup) + water + ½ teaspoon jaggery + ½ teaspoon saunf to a smooth consistency. Set aside.
6. I know you’ll be dying to open the lid but wait! You did your job, now please allow the flavours and steam to do theirs.
7. Once the pot is open, give the daal a quick whisk with a hand blender (the Indian manual mandira works great and it helps tone arm muscles too!). The daal will mash immediately, while the lauki should retain some shape.
8. Add in the yoghurt mixture. Stir and boil.
9. Check the salt and chilly. You could add a pinch of red chilly powder. Keep thin if you're having boiled rice, or allow it to dry a little for rotis. Garnish with kotmir.
Happy eating! Warm, bowlfuls of comfort to you.
* You can make this lighter by omitting or replacing the ghee, and using skimmed yoghurt instead of regular
** You can do similar stuff with other veggies (methi dahi kadhi, cabbage rasam, palak + daal; it’s quite endless and you can experiment). Ask and you will receive (a recipe).
*** Next time, we’ll do something from somewhere in the Far East Asia.
