Soy-Free Kari Chawal
Discover the comforting allure of Soy-Free Kari Chawal, a wholesome twist on a South Asian classic. This gluten-free recipe combines velvety chickpea flour (besan) with creamy yogurt to create a luscious, turmeric-spiced curry that's brightened by fragrant curry leaves and cumin. Paired with fluffy basmati rice, this soy-free rendition retains all the traditional flavors you love while catering to dietary needs. Perfect for a cozy dinner, this one-pot wonder is ready in under an hour, with simple ingredients that deliver big, bold flavors. Garnished with fresh cilantro, it's a satisfying, aromatic dish that's sure to become a weeknight favorite!
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Recipe Information
Ingredients
- 1 cup Chickpea flour (besan)
- 4 cups Water
- 1.5 cups Plain yogurt
- 1 teaspoon Turmeric powder
- 0.5 teaspoon Red chili powder
- 1.5 teaspoons Salt
- 1 tablespoon Ginger garlic paste
- 3 tablespoons Vegetable oil
- 1 teaspoon Cumin seeds
- 1 teaspoon Mustard seeds
- 10 leaves Curry leaves
- 0.25 teaspoon Asafoetida (hing)
- 2 pieces Green chilies, slit
- 2 tablespoons Cilantro leaves, chopped
- 1 cup Basmati rice
- 2 cups Water (for rice)
Instructions
Start by rinsing the basmati rice in cold water until the water runs clear. Drain and set aside.
In a pot, bring 2 cups of water to a boil. Add the rinsed basmati rice and a pinch of salt. Cover, reduce the heat to low, and let it cook for 15 minutes or until all the water is absorbed and the rice is cooked. Fluff with a fork and set aside.
In a mixing bowl, whisk together the chickpea flour, yogurt, turmeric powder, red chili powder, and salt with 4 cups of water, ensuring there are no lumps. Set this mixture aside.
Heat the vegetable oil in a large saucepan over medium heat. Add cumin seeds and mustard seeds, allowing them to sputter.
Add curry leaves, asafoetida, and slit green chilies to the pan, stirring for another minute until fragrant.
Introduce the ginger garlic paste to the pan. Sauté for 1-2 minutes until the raw smell fades.
Carefully stir in the yogurt-chickpea flour mixture, ensuring it mixes well with the tempering.
Increase the heat to high and bring the kari (curry) to a boil while stirring continuously to avoid any sticking.
Once it starts boiling, reduce the heat to low-medium and let it simmer for about 20 minutes. Continue stirring occasionally until the kari thickens to your desired consistency.
Taste and adjust seasoning if necessary with additional salt.
Garnish the Kari with freshly chopped cilantro leaves before serving.
Serve the hot Kari with the steamed basmati rice on the side.
Nutrition Facts
Calories |
1408 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 56.4 g | 72% | |
| Saturated Fat | 10.6 g | 53% | |
| Polyunsaturated Fat | 25.4 g | ||
| Cholesterol | 22 mg | 7% | |
| Sodium | 3935 mg | 171% | |
| Total Carbohydrate | 171.7 g | 62% | |
| Dietary Fiber | 18.4 g | 66% | |
| Total Sugars | 41.5 g | ||
| Protein | 59.5 g | 119% | |
| Vitamin D | 4.4 mcg | 22% | |
| Calcium | 903 mg | 69% | |
| Iron | 14.7 mg | 82% | |
| Potassium | 2518 mg | 54% | |
*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.
