21 October, 2016
Rajasthani Kadhi: Chickpea flour soup from Rajasthan: GF
The snow has been coming down continuously for three days now. It is powdery once and flaky at other times. The lakes are frozen, the Geese have left us for warmer pastures. With food being scarce the lonely fox sometimes is seen trotting over the thin ice foraging for leftovers.
Cold weather calls for warm food. In my recent trip to Rajasthan we savoured the local food. Kadhi is a soup that I enjoyed for its simplicity. The perfect balance of salt, sour and heat, it is ready in no time. The fact that it is gluten free is a bonus.
The yoghurt needs to be very sour. The Greek yoghurt that I have used was far from that. I took help from a few squeezes of lemon juice.
Traditionally this is served with rice. The northern Canadian weather prompted me to improvise. I carried it in a flask for a road trip. As I took a couple sips of it on a break during the drive, I was instantly transported to a far off land with sand dunes and red chillies left out to dry.
The laughter of the kids with mitts giving final touches to the snow man round the corner brought me back to reality…
Recipe: Serves 2.
Chickpea flour 1/3 rd cup
Sour Yoghurt 1 cup
Water 2 cups.
Salt To taste
Lemon juice 1 tsp ( optional )
Turmeric powder 1/2 tsp ( optional )
Ghee 1 Tbsp
Asafoetida ( Hing ) A pinch
Mustard seeds 1 tsp
Curry leaves 10 or 15
Red chilli powder 1 tsp
Whole dry red chillies 2 or 3
Almond slivers 1 tsp to garnish ( optional )
In a heavy bottomed saucepan whisk the flour and yoghurt till it has no lumps. Add the water and mix thoroughly.
Put the gas on high and bring this mixture to a boil, stirring all the time. Add salt. Crank the heat down to medium soon after, and let it simmer for 20 minutes with an occasional stir. Put the gas off.
Heat the ghee on high in another small pan. Add the mustard seeds, Hing, whole red chillies. Wait for the seeds to sputter, throw in the red cilli powder, curry leaves. Put the gas off and pour this into the Kadhi.
Serve right away. I garnished with a few slivers of almonds.
The whole red chilli is added for flavour only, I would take it out before serving.
The soup can be thick or runny, tweak it to your taste.
I had to add a few drops of lemon juice to get the right balance.
Chick pea flour or Besan is available in Indian grocery stores or in the World food aisle of Super Store or Walmart.