This is simply the best, nutritious soup for when you can't get hold of much in the way of fresh veg. Made using store cupboard ingredients, milk and yogurt, it's really amazing how complex and tasty this dish turns out. The key really is the spiced ghee that it's topped with.
So, here we are in the midst of a global pandemic. It had been my intention to really get on top of blogging, but with this whole crisis, qualifying for a diploma and getting a new plot of land for growing food, I decided to cut myself a bit of slack. There's been a lot of shop-bought hummus, cheese toasties, and cereal around here lately!
Honestly, as I work from home, I'm in a better position than most. But we've still had a few struggles. One of the main things has been getting ingredients. I had to walk around our local town centre for an hour to find a single bag of flour and some dried pasta. Most places had a whole lot of empty shelves. It's all been a little scary and post-apocalyptic feeling, but we're trying to stay positive. One of the ways I'm going to try to keep chipper is coming up with new recipes - especially ones using the less-pilfered store cupboard ingredients I manage to get a hold of!
In comes one of my favourite Indian foods - kadhi. Vegetarian Indian food is often super economical and utilises a lot of dried goods, perfect for those of us who can't get out often right now. Yogurt, gram flour and turmeric soup may sound like a weird concept but trust me when I say, this dish has it all. It's savoury, sour, spicy and so smooth. I've been having it with naan bread at breakfast, but you can serve it any time of day. It works as a starter or as a meal alone with rice. You can add roasted or frozen veggies if you have them or serve it as part of any Indian-ish dinner. It's such a good recipe to have in your arsenal.
One of the things that makes this dish special is the spiced ghee, referred to variously in India as tadka, tarka, and chaunk, among other names. Tempering the spices in oil or ghee and topping the dish with them adds such a complexity to a dish. They have a wonderfully toasty flavour, release their gorgeous aromas, and crisp up to add texture. I used a vegetable ghee in this recipe, but most ghee is made from clarified dairy butter. If you can't get hold of ghee, the next best thing to use is coconut oil.
Kadhi - Creamy Turmeric Yogurt Soup A vegan, gluten-free, healthy-ish soup that brings a bit of sunshine to any time of year. No fresh produce required. prep time 5 minutes cook time 30 minutes total time 35 minutes servings 4
For the soup:
1 cup natural yogurt or ¾ cup greek yogurt mixed with ¼ cup milk (I used soy greek yogurt and soy milk)
¼ cup chickpea flour (also known as besan or gram flour)
1 teaspoon turmeric
1 tablespoon ghee (I used vegetable ghee) or coconut oil
2 bay leaves
½ teaspoon yellow mustard seeds
½ teaspoon cumin seeds
1 cinnamon stick
2 teaspoons salt
For the spiced ghee:
1½ tablespoons ghee (I used vegetable ghee) or coconut oil
1 teaspoon cumin seeds
2 garlic cloves, sliced
1 teaspoon chili flakes
A pinch of asafoetida (also known as hing or 'yellow powder')
Basmati rice, naan, chapatti, lime
To make the kadhi, in a bowl, gradually add the yogurt (or yogurt milk mix) to the chickpea flour, whisking continuously. Keep whisking and add the turmeric, and 3 cups of water.
Melt the ghee in a pan over medium high heat. Add the bay, mustard, cumin and cinnamon and heat until the seeds start to pop.
Immediately pour in the yogurt mixture and salt, stirring to keep a smooth consistency. Heat until bubbling, then reduce to a simmer.
Let the mixture cook without stirring on a low heat for 20 minutes.
To make the spiced ghee, about five minutes before the kadhi is done, melt the ghee over a medium high heat in a separate small pan with the cumin and garlic.
When the garlic is browned but not burnt, remove from the heat and stir in the chili and hing.
To serve the soup, dish out the kadhi into bowls and top with the spiced ghee. Enjoy with rice, bread or grains.