FOOD NEWS
Chef Sanjeev Kapoor Shares Protein-Rich Twist on Traditional Kadhi
Chef Sanjeev Kapoor has introduced a nutritious variation of the classic Indian kadhi by incorporating sattu, a roasted gram flour, to boost the protein content of the comforting, tangy yogurt-based dish.
Kadhi has long held a central place in Indian home cooking, valued for its creamy texture and tangy profile. While regional variations range from the pakoda-heavy versions found in Punjab to the distinct sweet-and-sour preparations of Gujarat, the dish is fundamentally rooted in a tradition of resourcefulness. Historically, the recipe emerged as a clever way to utilize surplus buttermilk, which was churned into butter, leaving behind chaas that could be transformed into a hearty meal when simmered with gram flour and aromatic spices.
Recognizing the enduring appeal of this comfort food, Chef Sanjeev Kapoor has proposed a modern update that enhances the dish's nutritional profile without compromising its familiar character. By substituting traditional gram flour with sattu—a flour made from roasted chana and occasionally other pulses—Kapoor introduces a significant plant-based protein boost to the recipe. Sattu is a staple ingredient in Bihar, Uttar Pradesh, and eastern India, frequently used in everything from parathas to refreshing drinks, making it a versatile addition to this classic curry.
Preparing the Protein-Enhanced Kadhi
The preparation process for this version remains accessible to home cooks. To begin, sattu is whisked into a base of yogurt along with turmeric, red chilli powder, salt, and a ginger-green chilli paste. Water is added to reach the desired consistency, ensuring the mixture is smooth and free of lumps. The foundation of the dish relies on a traditional tadka, or tempering, which involves heating ghee in a pan and adding mustard seeds, cumin seeds, asafoetida, dried red chillies, and curry leaves. Once the spices are fragrant, sliced onions are sautéed until translucent before the yogurt and sattu mixture is incorporated.The curry is cooked over medium heat for approximately 10 to 12 minutes, with occasional stirring, until it achieves a creamy, cohesive consistency. The final dish is garnished with fresh coriander and served hot. According to Chef Kapoor, this modification exemplifies how minor, intentional adjustments to traditional recipes can result in more wholesome meals. By integrating sattu, the dish retains the essential elements of a classic kadhi—the tanginess of the yogurt, the heat of the chillies, and the fragrance of the tempering—while aligning with a broader culinary philosophy of making simple, nutrient-dense food that remains deeply satisfying.
