Stories
Sanjeev Kapoor's Sattu Kadhi: A Protein-Packed Twist to Your Favorite Dish!
- •Chef Sanjeev Kapoor shares a special Kadhi recipe using sattu instead of gram flour to boost nutrition.
- •Sattu is a good source of protein and fiber, making this Kadhi more balanced and filling.
- •The recipe maintains traditional taste while enhancing nutritional value, proving healthy eating doesn't mean sacrificing favorite dishes.
- •Ingredients include sattu, yogurt, water, turmeric, chili powder, ginger-green chili paste, and a tempering of ghee, mustard seeds, cumin, asafoetida, red chilies, curry leaves, and onion.
- •The preparation involves whisking ingredients, gradually adding water, tempering spices, and cooking until the Kadhi thickens, served hot with rice or roti.
Key Questions Answered
To make Sanjeev Kapoor's sattu kadhi, whisk 2 to 3 tablespoons of sattu with 1.5 cups of yogurt, 3.5 cups of water, turmeric, chili powder, salt, and ginger-green chili paste until smooth. Temper ghee with mustard seeds, cumin, asafoetida, dry red chilies, curry leaves, and sliced onions, then slowly pour in the yogurt mixture and simmer for 10 to 12 minutes until slightly thick.
Chef Sanjeev Kapoor recommends replacing gram flour with sattu to easily boost the nutritional quality of traditional kadhi without sacrificing its classic taste. Sattu is a rich source of protein and fiber, helping keep the stomach full for a longer duration.
The tempering for sattu kadhi requires 2 tablespoons of ghee, half a teaspoon of mustard seeds, 1 teaspoon of cumin seeds, half a teaspoon of asafoetida, 2 dry red chilies, 6 to 8 curry leaves, and 1 medium-sized thinly sliced onion.
