Dahi Wali Singhare Ki Sabzi Recipe (Water Chestnut Curry)
Description
The Dahi Wali Singhare Ki Sabzi (Water Chestnut Curry with Yogurt) is a traditional North Indian dish that blends the subtle sweetness of water chestnuts (singhara) with the creamy richness of yogurt and a hint of spices. This Ayurvedic recipe is particularly popular during fasting seasons as it offers a nutrient-packed, satisfying meal without the use of onions or garlic. Whether you’re fasting or simply looking to try a wholesome, sattvic dish, this recipe is a perfect addition to your culinary repertoire. The rich, spiced gravy combined with the water chestnuts creates a unique texture and flavor that pairs wonderfully with flatbreads like Thepla or a comforting bowl of Gujarati Dal.
Cuisine
North Indian, Ayurvedic
Course
Side Dish
Dietary Preferences
No Onion, No Garlic (Sattvic), Gluten-Free
Ingredients
| Ingredient | Quantity |
|---|---|
| Singhade (Water Chestnuts) | 300 grams |
| Cumin Seeds (Jeera) | 1 teaspoon |
| Mustard Seeds (Rai/Kadugu) | 1 teaspoon |
| Tomatoes (chopped) | 1 medium-sized |
| Green Chilli (slit) | 1 |
| Curd (Dahi/Yogurt) | 1/2 cup |
| Gram Flour (Besan) | 1 teaspoon |
| Turmeric Powder (Haldi) | 1/2 teaspoon |
| Coriander Powder (Dhania) | 1 teaspoon |
| Black Pepper Powder | 1 teaspoon |
| Amchur (Dry Mango Powder) | 1 teaspoon |
| Salt | To taste |
| Oil | 2 tablespoons |
| Coriander Leaves (chopped) | 1 sprig |
Preparation Time
10 minutes
Cooking Time
30 minutes
Instructions
-
Prepare the Water Chestnuts (Singhara):
Begin by pressure cooking the water chestnuts with their outer skins intact. Add 1 cup of water into the pressure cooker and cook for at least 4 whistles to soften them. Once cooked, remove the outer skin and chop the water chestnuts into small, bite-sized pieces. -
Prepare the Yogurt-Spice Mixture:
In a small bowl, whisk together the curd (yogurt), gram flour (besan), turmeric powder (haldi), coriander powder (dhania), black pepper powder, and amchur (dry mango powder). Set this mixture aside to ensure the flavors are well incorporated. -
Tempering the Spices:
Heat 2 tablespoons of oil in a kadai (wok) over medium heat. Once the oil is hot, add the mustard seeds and cumin seeds. Allow them to crackle, releasing their aromatic oils into the hot oil. -
Cooking the Tomatoes:
Add the chopped tomatoes and slit green chili to the kadai. Season with a pinch of salt and cook until the tomatoes break down and become soft and mushy, about 5-7 minutes. -
Adding the Water Chestnuts and Yogurt Mixture:
Once the tomatoes have cooked down, add the prepared yogurt-spice mixture into the pan. Stir well to combine. Next, add the cooked and chopped water chestnuts to the pan. Mix everything together thoroughly, ensuring that the water chestnuts are well-coated with the spices and yogurt. -
Adjusting the Consistency:
If the curry looks too thick, add a little water to adjust the consistency to your liking. Bring the mixture to a simmer and cook for an additional 5-7 minutes, allowing all the flavors to meld together. -
Finishing Touch:
Taste and adjust salt or spices as needed. Once the curry is well-cooked, sprinkle freshly chopped coriander leaves on top for a burst of freshness. -
Serving:
Serve the Dahi Wali Singhare Ki Sabzi hot, paired with traditional Gujarati Thepla or any flatbread of your choice. It also makes a delicious accompaniment to a bowl of Gujarati Dal, perfect for a post-fast meal.
Tips
- You can add a little extra green chili for a spicier kick if desired.
- For an extra creamy texture, add a tablespoon of fresh cream to the curry just before serving.
- If you don’t have Singhare, you can substitute with boiled potatoes for a similar texture.
This water chestnut curry is a perfect way to enjoy a wholesome, sattvic meal that is both nourishing and flavorful, especially when you’re looking for an easy recipe that’s gluten-free and light. Whether for fasting days or just a satisfying side dish, Dahi Wali Singhare Ki Sabzi will quickly become a favorite in your culinary repertoire.
