Hosting a desi party at one’s home often starts with a mini panic attack as the date nears and morphs into a full blown episode of self doubt and feeling of impending doom at the thought of all the planning and cooking that needs to be done. Having closed on a successful party (I think! I hope!) recently I wanted to share what was the biggest hit at the party. Not the decor, i.e the umpteen candles and flowers I purchased and artfully arranged, nor the free flowing single malt or the yummy home made dessert. It was the plainest girl at the ball that won the most suitors! It was my mothers super simple Gujarati Kadhi. Amongst a multitude of vegetarian and non-vegetarian appetizers and main courses, the unassuming Kadhi was the star! Without furthur ado, here is the recipe:
1/5 cup channa besan flour
1 heaping cup low fat yogurt
2 cups water
2 tsp sugar
salt to taste
1 tbsp ghee
1/4 tsp jeera
hing to taste
1/4 tsp whole dry methi
1 green chilli slit into 4 pieces length wise
Whisk the first five ingredients in a pot with a handheld whisk or even better, a hand blender. Put aside.
Take a very small pot or kadhai and do the “tadka” starting with the ghee and steadily adding all the remaining ingredients. When this is popping and crackling, take it off the heat and pour on top of the whisked liquid. Put the mixture to boil stirring often. Its really important to stir this or it will curdle. Once it comes to a boil, turn down the heat and simmer for 5 minutes. Garnish with chopped cilantro.
Serve warm with khitchdi, aloo subzi and pickle. A great sunday dinner option !