Dairy-Free Kadhi Chawal
Savor the comforting goodness of Dairy-Free Kadhi Chawal, a delectable twist on the classic North Indian dish that’s perfect for lactose-intolerant diets or anyone seeking plant-based options. This recipe swaps traditional yogurt with a chickpea flour base, creating a luscious, tangy curry infused with aromatic spices like mustard seeds, cumin, and asafoetida, beautifully complemented by vibrant curry leaves and a hint of lemon. Paired with fluffy basmati rice, this gluten-free and dairy-free recipe offers a wholesome, satisfying meal that's rich in flavor and easy to prepare. Whether it’s for a quick weeknight dinner or a cozy weekend indulgence, this plant-based kadhi chawal is sure to become a family favorite!
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Recipe Information
Ingredients
- 1 cup Chickpea Flour (Besan)
- 4 cups Water
- 0.5 teaspoon Turmeric Powder
- 0.5 teaspoon Red Chili Powder
- 1.5 teaspoons Salt
- 3 tablespoons Oil
- 1 teaspoon Mustard Seeds
- 1 teaspoon Cumin Seeds
- 0.5 teaspoon Fenugreek Seeds
- 0.125 teaspoon Asafoetida (Hing)
- 10 pieces Curry Leaves
- 2 pieces Green Chilies, slit
- 1 tablespoon Ginger, grated
- 1 cup Basmati Rice
- 2 tablespoons Lemon Juice
- 2 tablespoons Fresh Coriander Leaves, chopped
Instructions
Start by washing the basmati rice thoroughly under running water until the water runs clear. Soak the rice in enough water for about 15 minutes.
In a large mixing bowl, whisk together the chickpea flour, 2 cups of water, turmeric powder, red chili powder, and salt until smooth. Ensure there are no lumps.
Add the remaining 2 cups of water to the chickpea flour mixture, mix well, and set aside.
Drain the water from the rice. In a pot, add 2 cups of fresh water, the soaked rice, and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and let it cook for about 15-20 minutes or until the rice is tender and all water is absorbed.
While the rice is cooking, prepare the kadhi. In a deep non-stick pan, heat oil over medium heat. Add the mustard seeds, cumin seeds, and fenugreek seeds. Allow them to crackle.
Add the asafoetida, curry leaves, slit green chilies, and grated ginger. Sauté for about 1 minute until fragrant.
Pour the chickpea flour mixture into the pan, stirring constantly to avoid lumps. Bring it to a boil, then reduce the heat to low and let it simmer for 25-30 minutes, stirring occasionally until it thickens.
Adjust the salt and add lemon juice. Stir well and simmer for another 2 minutes.
Turn off the heat and garnish the kadhi with freshly chopped coriander leaves.
Fluff the cooked rice with a fork and serve hot with the prepared dairy-free kadhi.
Nutrition Facts
Calories |
293 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.0 g | 17% | |
| Saturated Fat | 1.8 g | 9% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 761 mg | 33% | |
| Total Carbohydrate | 35.9 g | 13% | |
| Dietary Fiber | 4.2 g | 15% | |
| Total Sugars | 3.9 g | ||
| Protein | 9.2 g | 18% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 57 mg | 4% | |
| Iron | 2.8 mg | 16% | |
| Potassium | 351 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
