Last Updated:December 27, 2024, 13:21 IST

A vegetarian by choice, Dr Manmohan Singh loved simple dishes. This classic North Indian dish was one of his comfort foods.

India’s respected economist and former Prime Minister Dr Manmohan Singh passed away yesterday. He breathed his last at the age of 92 in New Delhi. He is known for shaping the Indian economy with his contributions. As the news of his death became public, tributes started pouring in for the visionary on social media.

As the nation remembers Dr Manmohan Singh, let’s take a look back at his food preferences. The political leader followed a vegetarian diet and was a vegetarian by choice. In an earlier conversation with NDTV, he spoke about the benefits of following a vegetarian diet. He said, “I am not imposing a moral code of vegetarianism vs non-vegetarianism. I think we must make intelligent choices. Medical science is also now coming to the conclusion that a vegetarian diet is superior to diets laced with meat.”

In the same conversation, he spoke about his love for simple meals. He preferred curd rice paired with papad, pomegranate, and pickles. This was a twist to the classic South Indian curd rice. Apart from this, the humble kadhi chawal was also his comfort food.

Here’s how you can make a classic North Indian style kadhi chawal.

Ingredients for the curd slurry

• 1.5 cups sour curd
• 3 cups water
• ½ tsp red chilli powder
• ½ tsp turmeric powder
• ½ tsp garam masala
• 1 pinch asafoetida
• 8 tbsp besan
• Salt to taste

For the onion pakora

• 1 cup thinly sliced onions
• 1 cup besan
• ½ tsp red chilli powder
• ½ tsp garam masala
• ½ tsp ajwain
• Salt to taste
• Water as required
• Oil for frying

For Kadhi

• 1/3 cup chopped onions
• 1 cup chopped ginger
• 1 tbsp chopped garlic
• 8-10 fenugreek seeds
• 2 chopped green chillies
• 2 dry red chillies
• 1 tsp cumin seeds
• 1 pinch asafoetida
• 8-10 curry leaves
• 2 tbsp oil

Making the curd slurry

1. 1. In a bowl, take the sour curd and whisk it well till smooth.
2. 2. Add besan, red chilli powder, turmeric powder, garam masala powder, and salt to the whisked curd. Stir and mix well.
3. 3. Add 3 cups water and stir to make a smooth mix.

Making pakora for kadhi

1. 1. Take besan in a bowl and add carom seeds, red chili powder, garam masala powder, and salt.
2. 2. Add 1 cup thinly sliced onions. Mix everything well and set aside.
3. 3. Heat oil in a pan. Carefully drop the pakora batter into the oil.
4. 4. Fry till the pakora are crisp and golden.

Making kadhi

1. 1. In a pan, heat oil. Add the cumin seeds, fenugreek seed,s and asafoetida.
2. 2. Allow the cumin seeds to crackle and the fenugreek seeds to change their colour.
3. 3. Add chopped onions and saute well. Add chopped ginger, chopped garlic, and chopped green chillies.
4. 4. Add curry leaves and dry red chilies. Saute well. Add the curd slurry. Stir well.
5. 5. Bring the kadhi to a boil and keep stirring. This will take 14-15 minutes.
6. 6. After the kadhi has come to a boil, let it simmer and thicken.
7. 7. Add the pakora to the kadhi and stir gently. Cover and cook for 8-10 minutes.
8. 8. Add garam masala powder and mix well. Serve with rice.