This week’s theme for the Foodie Monday Blog Hop, the 102nd edition, is ‘No Fire Recipes’ or dishes that are cooked without the use of the gas. The theme does allow the use of barbecue grills, electric toasters and sandwich makers, as well as OTG and microwave ovens, as these appliances run either on fire or electricity and not on gas. But then, I wanted to make something for the blog hop that is absolutely ‘No Cook’, which just needs assembling and no cooking at all, neither on the gas nor on a grill or oven. So, I decided to put up a simple recipe – Dahi Kela – that we have been making, in our family, for ages now.
Dahi kela is a very easy thing to put together, a task that needs barely 5 minutes. This sweet yogurt and banana dish makes for a lovely accompaniment with rotis and parathas, a saviour on days when you do not have anything else to serve them with or when you are too lazy or tired to whip up something else. It can be a dessert, too, if you so please. What’s more, this is a healthier alternative to many oily, masala-laden side dishes. And, like I said earlier, it requires absolutely zero cooking. Do you need any more incentive to try this dish out? 🙂
I’m not sure of the origin of this dahi kela recipe, but I have had it often as part of Gujarati thalis back when I was living in Ahmedabad. I have also often seen this dish being prepared at the Brahmakumari’s centre that my grandparents used to frequent, on festivals and other auspicious occasions. As far as I know, Gujaratis believe the combination of curd (yogurt) and sugar, which this recipe involves, to bring good luck to the eater. Amma began to make the dahi kela at home too, because I love it, and then, in time, I began to make it too.
Now, let’s look at the recipe for the dahi kela, shall we?
Ingredients (serves 2):
- 2 cups curd (yogurt)
- Palm sugar, to taste
- 2 medium-sized bananas
- Cardamom (elaichi) powder, to taste
- Take the yogurt in a large mixing bowl. Whisk gently, adding a little water if you think it is too thick.
- Cut the bananas into rounds and add them to the yogurt.
- Add sugar and cardamom powder, to taste.
- Mix well, but gently.
- Serve immediately, or after chilling for a while in the refrigerator. You can serve this with rotis or parathas, as an accompaniment, or on its own, as a dessert.
- I use Robusta bananas to make the dahi kela, because I simply love them. You could use smaller bananas like Yelakki too, but you might want to use more of them in that case.
- I use home-made curd that isn’t very thick, to make this dish. If you are using store-bought curd that is very thick, use slightly more water. However, do ensure that you do not make it too watery – the dahi kela is supposed to be reasonably thick in consistency.
- You could omit the cardamom powder if you so please, but I wouldn’t recommend that. Personally, I think it adds a beautiful fragrance to the dish.
- If you are making the dahi kela well in advance before you plan to serve it, it would be a good idea to store it in the refrigerator till serving time. This will ensure that the curd doesn’t get overly sour, as it is prone to do at room temperature, especially in the hot months of summer.
- Use fresh curd that isn’t very sour, to make the dahi kela, for best results.
- I use palm sugar to make this dish, to make it (relatively) healthier. If you don’t have it, you could use ordinary refined sugar instead.
- You could add dried fruits, other fresh fruits, saffron and nuts to the dahi kela, too. I usually avoid these things, because I like keeping this dish clean and simple.
Do you make dahi kela at home too? What is your version like?
If you have never tried it out before, please do! Don’t forget to tell me how it turned out!