Kadhi Pakora – Indian Chickpea Soup with Lentil Dumplings

Being Bengali from eastern India, it has taken me some time to understand what the fuss about kadhi is all about, then actually understanding why and how to get the silky smooth consistency that my mother-in-law prides herself on and finally adapting the dish just enough to make it my own somehow made it all click. As with all heirlooms Indian dishes the heart and soul rests in the spicing, so I would never meddle with that however, when making the fritters I add in sweet potatoes and kale to give it the necessary seasonal accent and completeness as a one pot meal.

There is also something simple and soulful about kadhi, transporting me to a place where life is comforting and peaceful and time is not as rushed as our routines sometime demand. Here in our New York kitchen, it calls my name as soon as the first snow hits the ground.

Ingredients:

Kadhi Pakora – Indian Chickpea Soup and Dumplings
India’s vegetarian and gluten-free solution to chicken stew with dumplings, this dish served with steaming hot rice is comfort food in Northern India.
For the Pakora
• 1 cup chickpea flour (besan)
• 1 teaspoon cumin seeds
• 1 teaspoon red cayenne pepper
• 1 teaspoon salt
• 1 cup grated sweet potatoes
• 1 cup chopped kale leaves
• 1 medium sized red onion, thinly sliced
• Oil for frying
For the kadhi
•
• 2 cups yogurt
• 2 cups buttermilk
• 1/4 cup chickpea flour
• 1 teaspoon turmeric
• 2 teaspoons salt
• 1 teaspoon minced ginger
• 2 tablespoons oil
• 1 and half teaspoons cumin seeds
• 1 and half teaspoon crushed coriander seeds
• 1/4 teaspoon asafetida
• 1/2 teaspoon fenugreek seeds
• 15 to 20 curry leaves
To finish
• 1 teaspoon ghee
• 1 teaspoon cumin seeds
• 1/2 teaspoon red cayenne pepper
• 1 tablespoon chopped cilantro leaves

Full recipe: Kadhi Pakora – Indian Chickpea Soup with Lentil Dumplings