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Legumes Made Easy – A Few Refreshing Yogurt Recipes

9 April 2011 4 Comments

kadi or chickpea soup

The refreshing and creamy yogurt concoction also known as Kadhi is almost a staple weekend lunch for my family. When paired with plain hot rice or Khichdi with a dollop of fresh ghee and a papad to accompany, this yogurt delicacy is a heavenly delight!

I make a few versions of this yogurt recipe, at times adding steamed dumplings made with chickpea flour and seasoned with various greens and spices. And have done small variations in my Kadhi by adding coconut and cumin paste from the recipe of Mor Kolumbu from the cuisine of South India. Coconuts in it gives a body to the recipe besides the wonderful flavors and aromas of cumin and curry leaves.

1. Yogurt and Chickpea flour Soup

lentils made easy - chickpea soup


(serves 4 )

  • 1 cup fresh yogurt/curd
  • 1/2 cup chickpea flour/besan
  • 3 cups of water
  • 2 Green chillies
  • Ginger 1′ piece
  • 1 small onion
  • 1/4 tsp. turmeric powder
  • Salt as desired
  • A pinch of asafoetida

For seasoning;

  • 1 tsp mustard seeds
  • 10-12 Fenugreek seeds
  • A few sprigs of curry leaves

lentils made easy - chickpea soup

Method: Peel the onion and slice it lengthwise. Peel and grate the ginger, split the green chillies into two. Take a big vessel and pour the fresh curd in it. Add the chickpea flour and churn it with a blender till light and frothy. Add salt, grated ginger, turmeric powder, asafoetida powder and green chillies in the above mixture.

Keep the vessel on heat and let it boil. The liquid has a tendency to overflow and come out as soon as it is heated. Take a big ladle and keep stirring the liquid when it overflows.

lentils made easy - chickpea soup

The unseasoned yogurt soup.

Let it boil for about 15-20 minutes and take it off the flame.

Heat oil in a wok and crackle the mustard seeds in it. Add the fenugreek seeds (methi) and curry leaves in it. Take off the flame immediately. I don’t season the recipe with mustard and oil when I want to devour it as a soup. Just fresh coriander leaves adds the flavors and healthy touch.

Garnish the yogurt Kadhi with fresh coriander leaves and serve the yogurt delicacy with plain rice or khichdi.

2. Coconut and Yogurt Delicacy lentils made easy - chickpea soup Ingredients;

  • 1 cup yogurt/curd
  • 4 cups of water
  • 1/4 cup grated coconut
  • 2 tsp. cumin seeds
  • 1 tbsp. roasted chickpeas (channa dal)
  • 2 green chillies
  • 1/4 tsp. Turmeric powder
  • A pinch of asafoetida
  • Salt as desired

lentils made easy - chickpea soup

Method: Grind coconut, roasted chickpeas (channa dal)cumin seeds and green chilles into a fine paste. Take a large vessel and add the curd, water, salt, turmeric powder and asafoetida (hing) into it. Whisk it with a spoon or in a blender till it is light and frothy. Add the ground paste into the yogurt mix and stir well. Keep the vessel on medium heat and let the mixture starts boiling. Keep stirring continuously or else the liquid will start sticking to the bottom and get burnt. Cook it for about 15-20 minutes on medium heat and take it off from the heat. Season the yogurt & coconut soup with the above mentioned seasoning and serve hot with plain rice. Notes;

  1. The vessel used to make the recipe should be large enough to avoid the spilling of the cooked yogurt.
  2. Keep stirring the mixture as often as you can to avoid it getting burnt.
  3. Do not add extra fenugreek seeds, as it will make the soup bitter.
  4. Add a few curry leaves alongside, when grinding the coconut paste for the 2nd recipe.
  5. Add steamed Spinach dumplings or just plain chickpea flour steamed dumplings to the recipe to give an extra zing.



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