Low Carb Kadhi Chawal
Reimagine your comfort food cravings with this **Low Carb Kadhi Chawal**, a healthier twist on the beloved Indian classic. This recipe swaps traditional rice with fragrant, tender cauliflower rice, creating a guilt-free yet satisfying meal that's packed with flavor. The luscious kadhi—made with creamy yogurt, chickpea flour, and a blend of vibrant spices like turmeric, cumin, and mustard seeds—is simmered to perfection, delivering a tangy, aromatic dish that feels like a warm hug. Infused with the subtle crunch of curry leaves, the heat of dried red chilies, and the zest of fresh ginger and garlic, this low-carb version is ideal for anyone looking to enjoy a keto-friendly or gluten-free take on this hearty staple. Perfect for weeknight dinners or meal prepping, this dish is not just lighter; it's loaded with taste and texture in every bite. Pair it with a sprinkle of fresh coriander, and you'll have a wholesome, comforting bowl of goodness ready in under an hour!
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Recipe Information
Ingredients
- 1 cup Yogurt
- 2 cups Water
- 2 tablespoons Chickpea flour (Besan)
- 0.5 teaspoon Turmeric powder
- 0.25 teaspoon Red chili powder
- 1 teaspoon Salt
- 1 medium head Cauliflower (riced)
- 2 tablespoons Ghee or oil
- 1 teaspoon Cumin seeds
- 0.5 teaspoon Mustard seeds
- 0.25 teaspoon Fenugreek seeds
- 2 Dried red chilies
- 10 Curry leaves
- 1 teaspoon Ginger (grated)
- 2 cloves Garlic (minced)
- 2 tablespoons Coriander leaves
Instructions
In a large bowl, whisk together the yogurt, water, chickpea flour, turmeric powder, red chili powder, and salt until smooth and there are no lumps. Set aside.
Prepare the cauliflower rice by grating the cauliflower or using a food processor to achieve rice-like granules. Set aside.
In a large pot or saucepan, heat the ghee or oil over medium heat. Add cumin seeds, mustard seeds, and fenugreek seeds.
Once the seeds start to crackle, add the dried red chilies and curry leaves, and sauté for 30 seconds.
Add the grated ginger and minced garlic, and sauté until fragrant, about 1 minute.
Carefully pour the yogurt mixture into the pot, stirring continuously to prevent curdling.
Bring the mixture to a boil on medium heat, stirring occasionally, and then reduce the heat to low. Let it simmer for about 15-20 minutes, stirring occasionally.
In a separate pan, dry fry the cauliflower rice over medium heat until it is tender, about 8-10 minutes. Season with a little salt if necessary.
Once the kadhi has thickened to your liking, turn off the heat and adjust the seasoning as needed.
Serve the kadhi hot, garnished with chopped coriander leaves, over a bed of cauliflower rice.
Nutrition Facts
Calories |
796 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.8 g | 48% | |
| Saturated Fat | 20.7 g | 103% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 99 mg | 33% | |
| Sodium | 2729 mg | 119% | |
| Total Carbohydrate | 91.8 g | 33% | |
| Dietary Fiber | 28.4 g | 101% | |
| Total Sugars | 30.5 g | ||
| Protein | 36.4 g | 73% | |
| Vitamin D | 2.9 mcg | 15% | |
| Calcium | 1060 mg | 82% | |
| Iron | 12.9 mg | 72% | |
| Potassium | 3700 mg | 79% | |
*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.
