Kadhi Chawal
Treat your taste buds to the comforting flavors of **Kadhi Chawal**, a classic North Indian dish that pairs tangy yogurt-based curry with fluffy steamed rice. This timeless recipe highlights the earthy richness of **besan (gram flour)**, the warmth of aromatic spices like mustard seeds and cumin, and the zing of fresh ginger and green chilies. The silky kadhi is brought to life with a **fragrant ghee tempering** infused with hing (asafoetida) and curry leaves, making every bite irresistibly flavorful. Perfect for a cozy family meal, this one-pot wonder is easy to prepare in less than an hour and is both nutritious and soul-satisfying. Whether you’re craving a hearty lunch or looking to explore the charm of traditional Indian cuisine, Kadhi Chawal is the ultimate comfort food that never fails to delight.
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Recipe Information
Ingredients
- 2 cups Yogurt
- 0.5 cup Besan (Gram Flour)
- 0.5 teaspoon Turmeric Powder
- 1 teaspoon Red Chili Powder
- 1.5 teaspoons Salt
- 1 inch Ginger
- 2 Green Chili
- 4 cups Water
- 2 tablespoons Ghee
- 1 teaspoon Mustard Seeds
- 1 teaspoon Cumin Seeds
- 0.25 teaspoon Fenugreek Seeds
- 0.25 teaspoon Asafoetida (Hing)
- 10 Curry Leaves
- 1.5 cups Rice
- 3 cups Water for Rice
Instructions
Start by washing the rice thoroughly under running water until it runs clear. Then, soak the rice in a bowl with water for at least 15 minutes.
To prepare the kadhi, take a mixing bowl and add yogurt, besan (gram flour), turmeric powder, red chili powder, and salt. Mix well until a smooth paste is formed without any lumps.
Grate or finely chop the ginger and slit the green chilies. Add these to the yogurt-besan mixture. Gradually add 4 cups of water to thin out the mixture for a pouring consistency.
Transfer the mixture into a heavy-bottom pot or pan and heat it over medium heat. Stir continuously until the mixture comes to a boil to prevent it from curdling. Once boiled, reduce the heat and let it simmer for at least 15-20 minutes.
While the kadhi simmers, prepare the rice. In a separate pot, bring 3 cups of water to a boil. Drain the soaked rice, add it to the boiling water, and cook until the rice is done. Fluff it with a fork and set aside.
For tempering the kadhi, heat ghee in a small pan. Add mustard seeds, cumin seeds, fenugreek seeds, and let them crackle. Add asafoetida, followed by curry leaves.
Pour the tempering over the simmering kadhi and stir well. Cook for another 5 minutes, then turn off the heat.
Serve the kadhi hot over cooked rice and enjoy.
Nutrition Facts
Calories |
1242 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.0 g | 59% | |
| Saturated Fat | 25.7 g | 128% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 128 mg | 43% | |
| Sodium | 3267 mg | 142% | |
| Total Carbohydrate | 161.0 g | 59% | |
| Dietary Fiber | 12.6 g | 45% | |
| Total Sugars | 36.6 g | ||
| Protein | 40.0 g | 80% | |
| Vitamin D | 4.8 mcg | 24% | |
| Calcium | 879 mg | 68% | |
| Iron | 8.1 mg | 45% | |
| Potassium | 1886 mg | 40% | |
*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.
