Low Sodium Kadhi Chawal
Experience the comforting flavors of traditional Indian cuisine with this Low Sodium Kadhi Chawal recipe, a heart-healthy twist on a beloved classic. Perfectly seasoned with aromatic spices like cumin, fenugreek, and mustard seeds, this dish combines a creamy, yogurt-based kadhi with fluffy basmati rice for a wholesome, satisfying meal. Designed for those mindful of sodium intake, this recipe delivers bold flavors without excess salt, thanks to vibrant turmeric, spicy red chili powder, and a pinch of asafoetida. Easy to prepare in under an hour, it’s an ideal choice for a nourishing weeknight dinner. Serve it piping hot, topped with fresh cilantro for an extra burst of brightness. Keywords: low sodium recipe, kadhi chawal, Indian comfort food, heart-healthy meals, yogurt-based curry, basmati rice pairing.
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Recipe Information
Ingredients
- 2 cups Plain yogurt
- 4 tablespoons Gram flour (besan)
- 3 cups Water
- 0.5 teaspoon Turmeric powder
- 0.25 teaspoon Red chili powder
- 0.5 teaspoon Fenugreek seeds
- 1 teaspoon Cumin seeds
- 0.5 teaspoon Mustard seeds
- 1 pinch Asafoetida
- 1 teaspoon Ginger, grated
- 1 piece Green chili, slit
- 2 tablespoons Cilantro leaves, chopped
- 2 tablespoons Oil
- 1 cup Basmati rice
Instructions
Rinse the basmati rice in cold water until the water runs clear. Soak for 15 minutes.
In a large mixing bowl, whisk together the plain yogurt, gram flour, water, turmeric powder, and red chili powder until smooth. This is your kadhi mixture.
Heat 2 tablespoons of oil in a deep pan over medium heat. Add the cumin seeds, mustard seeds, and fenugreek seeds. Let them splutter.
Add a pinch of asafoetida, grated ginger, and the slit green chili to the pan. Sauté for 1 minute until fragrant.
Carefully pour the kadhi mixture into the pan while stirring continuously to prevent lumps.
Bring the mixture to a gentle boil, then reduce the heat to low and let it simmer for about 25 minutes. Stir occasionally until the kadhi thickens and the raw smell of the gram flour disappears.
Meanwhile, cook the soaked rice. Bring 2 cups of water to a boil with the rice over high heat. Once it reaches a boil, reduce the heat to low, cover, and let it simmer for 15 minutes or until the rice is cooked and the water is absorbed.
Fluff the rice gently with a fork and let it rest covered for another 5 minutes.
Serve the kadhi hot, garnished with chopped cilantro leaves, alongside the cooked rice.
Nutrition Facts
Calories |
976 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.1 g | 51% | |
| Saturated Fat | 7.3 g | 36% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 29 mg | 10% | |
| Sodium | 400 mg | 17% | |
| Total Carbohydrate | 111.5 g | 41% | |
| Dietary Fiber | 6.3 g | 22% | |
| Total Sugars | 39.0 g | ||
| Protein | 42.6 g | 85% | |
| Vitamin D | 5.9 mcg | 29% | |
| Calcium | 1023 mg | 79% | |
| Iron | 9.0 mg | 50% | |
| Potassium | 1680 mg | 36% | |
*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.
