High Protein Kadhi Chawal
Elevate your comfort food game with this High Protein Kadhi Chawal, a delicious twist on a traditional Indian classic. Packed with the goodness of yellow moong dal, Greek yogurt, and chickpea flour, this dish delivers a nutrient-dense boost of protein while retaining the creamy, tangy flavors of kadhi. Fragrant basmati rice serves as the perfect bed for this rich, spiced curry, infused with turmeric, red chili powder, and aromatic tempering of mustard seeds, cumin, and curry leaves. Whether you’re seeking a nourishing weekday meal or a hearty vegetarian dinner option, this recipe offers vibrant, wholesome flavors with minimal prep time. Perfect for anyone looking to enjoy healthy Indian cuisine, this High Protein Kadhi Chawal strikes a balance between comfort and nutrition.
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Recipe Information
Ingredients
- 1 cup Chickpea flour (besan)
- 1.5 cups Plain Greek yogurt
- 0.5 cup Yellow moong dal
- 2 cups Cooked basmati rice
- 1 teaspoon Turmeric powder
- 1 teaspoon Red chili powder
- 0.5 teaspoon Fenugreek seeds
- 0.5 teaspoon Mustard seeds
- 1 teaspoon Cumin seeds
- 0.25 teaspoon Asafoetida
- 2 Green chilies, slit
- 1 tablespoon Ginger, grated
- 1 tablespoon Garlic, minced
- 2 teaspoons Salt
- 2 tablespoons Oil
- 10 Curry leaves
- 2 tablespoons Cilantro, chopped
- 4 cups Water
Instructions
Rinse the yellow moong dal several times and soak it in water for 20 minutes. Drain and set aside.
In a large bowl, whisk together the chickpea flour, Greek yogurt, turmeric powder, red chili powder, and 4 cups of water until smooth. Ensure there are no lumps.
In a large pot over medium heat, add the oil. Once the oil is hot, add mustard seeds, cumin seeds, fenugreek seeds, and asafoetida, and let them splutter for a few seconds.
Add green chilies, grated ginger, minced garlic, and curry leaves. Sauté for about 2 minutes until the garlic becomes golden brown.
Pour the yogurt and chickpea flour mixture into the pot. Stir continuously to prevent curdling, and bring the mixture to a boil.
Once it reaches a boil, add the soaked and drained moong dal, and reduce the heat to low. Let it simmer for 20-25 minutes while stirring occasionally until the moong dal is cooked and the kadhi thickens.
Add salt to taste and adjust the consistency of the kadhi by adding more water if it is too thick.
In parallel, ensure that the basmati rice is cooked and fluffy.
Serve the kadhi hot, garnished with chopped cilantro, over a bed of cooked basmati rice for a wholesome, high-protein meal.
Nutrition Facts
Calories |
1906 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.7 g | 62% | |
| Saturated Fat | 8.5 g | 42% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 37 mg | 12% | |
| Sodium | 4998 mg | 217% | |
| Total Carbohydrate | 265.0 g | 96% | |
| Dietary Fiber | 38.6 g | 138% | |
| Total Sugars | 32.2 g | ||
| Protein | 105.9 g | 212% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1155 mg | 89% | |
| Iron | 26.9 mg | 149% | |
| Potassium | 4462 mg | 95% | |
*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.
