Here’s a dish borrowed from the Hindu vegetarian cuisine of Gujarat, tweaked to suit Parsi tastes, with cumin seeds rather than the usual Gujarati mustard seeds. Each Parsi family must have its own version. My mother’s reflects her loathing for acidity and love for sweetness.
Dahi ni kaddhi is usually served with rice or a dry, fluffy khichri such as the version I give. It also makes a first-rate soup served in small amounts. I u