Prefer HTon GoogleRead more to check out the full recipe! Chef Sanjeev Kapoor gives a high-protein twist to the classic kadhi recipe, using sattu instead of besan!Nutrition is one of the most important pillars of good health, and what you put on your plate can play a key role in supporting a balanced diet. But eating well does not always mean giving up the comforting, familiar dishes you love. Sometimes, a simple switch in ingredients can add more nutritional value to an everyday meal while keeping its traditional flavours intact. Even classic homemade recipes like kadhi can get a wholesome upgrade with a few thoughtful changes.Also Read | Spice up your mornings with this cheesy scrambled eggs breakfast burrito packed with crunchy veggies and yoghurt sauceCelebrity chef and Khana Khazana host Sanjeev Kapoor has shared a nutritious twist on the classic kadhi, swapping traditional besan for sattu to give the comforting dish an added boost of protein. In an Instagram video shared on September 8, the chef highlights, “Good nutrition can be part of the meals you already love. This National Nutrition Week, we’re giving classic Kadhi a nutritious twist with sattu. A simple addition that brings more goodness to an everyday favourite. Small changes can make a wholesome difference.”Check out the full recipe below!IngredientsFor the kadhi:2 to 3 tbsp sattu1½ cups yoghurt3½ cups water½ tsp turmeric powder¾ tsp red chilli powder2 tsp ginger-green chilli pasteSalt, to tasteFor tempering:2 tbsp ghee½ tsp mustard seeds1 tsp cumin seeds½ tsp asafoetida (hing)2 dried red chillies, stemmed and broken6 to 8 curry leaves1 medium onion, thinly slicedFor garnish:Fresh coriander sprigMethodAdd the yoghurt to a large bowl along with sattu, turmeric powder, red chilli powder, salt and ginger-green chilli paste. Whisk well until the mixture is smooth.Gradually add three and a half cups of water while continuing to whisk. Make sure the sattu and yoghurt are well incorporated and the mixture has a smooth, pourable consistency.Heat ghee in a deep pan or kadhai over medium heat. Add the mustard seeds and allow them to splutter. Next, add the cumin seeds, asafoetida and broken dried red chillies. Sauté briefly until the spices become fragrant.Add the curry leaves, followed by the sliced onion. Sauté for a few minutes, stirring occasionally, until the onion turns translucent and soft.Slowly pour the prepared yoghurt-sattu mixture into the pan while stirring continuously. This helps prevent the yoghurt from curdling and ensures the mixture remains smooth.Cook the kadhi over medium heat for 10 to 12 minutes, stirring occasionally, until it is heated through and slightly thickened. Avoid cooking it over very high heat.Transfer the hot kadhi to a serving bowl, garnish with a fresh coriander sprig and serve immediately. It can be enjoyed on its own or paired with rice or roti.Note to readers: This article is for informational purposes only. It is based on user-generated content from social media. HT.com has not independently verified the claims and does not endorse them.Eshana Saha is a fresh face in lifestyle and cultural journalism, bringing a refined, multidisciplinary perspective to the intersection of entertainment, fashion and holistic wellbeing. With less than a year of professional experience, she has quickly adapted to high-pressure editorial environments and currently works full-time with HT Media. Prior to this, she interned for nearly six months with Hindustan Times’ entertainment and lifestyle vertical, where she gained hands-on experience in digital reporting, trend analysis and editorial storytelling.