Dahi Kanji With Vegetables

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Dahi Kanji with Vegetables

Ingredients

  • 1 cup thick curd (dahi), whisked smooth

  • ½ cup kanji water (from fermented black carrot or beet kanji)
    or plain water if you don’t have kanji

  • 1 tsp mustard paste (rai), freshly ground

  • ½ tsp red chilli powder (adjust to taste)

  • Salt to taste

Vegetables (choose 1–3, lightly blanched or raw)

  • Carrot sticks

  • Beetroot sticks

  • Cucumber

  • Boiled potatoes (small cubes)

  • Boiled chickpeas or black chana

  • Steamed bottle gourd (lauki)

Tempering (Tadka)

  • 1 tbsp mustard oil

  • ½ tsp rai (mustard seeds)

  • A pinch of hing (asafoetida)

  • 1 dried red chilli (optional)

Method

  1. Mix the base
    In a bowl, whisk dahi, kanji water, mustard paste, salt, and chilli powder till smooth.

  2. Add vegetables
    Gently fold in your prepared vegetables.

  3. Prepare tadka
    Heat mustard oil till smoking lightly.
    Add mustard seeds → let splutter → add hing + red chilli.

  4. Finish
    Pour the hot tadka over the dahi kanji. Mix gently.

  5. Rest & serve
    Let it sit for 10–15 minutes before serving for best flavor.

Tips & Variations

  • Want it more sour? Add a splash of lemon or extra kanji water

  • For extra probiotics, let it rest 2–3 hours at room temp

  • Garnish with coriander leaves or roasted cumin powder

  • Best served chilled