Sugar-Free Kadhi Chawal
Indulge in the comforting flavors of **Sugar-Free Kadhi Chawal**, a wholesome and flavorful North Indian classic made without added sugars. This balanced dish combines a creamy yogurt and besan (gram flour) kadhi, spiced with the warm essence of cumin, mustard seeds, curry leaves, and a hint of asafoetida, served alongside perfectly cooked rice. With its unique blend of tangy, earthy, and mildly spiced notes, this dish is both nutritious and satisfying. Ideal for diabetics and those seeking healthier meal options, it comes together in under an hour, making it perfect for both weeknight dinners and special occasions. Garnish with fresh coriander leaves for a touch of vibrant flavor, and savor this guilt-free, delicious soul food. Keywords: sugar-free kadhi chawal, healthy kadhi chawal recipe, no-sugar Indian meals, diabetic-friendly Indian dishes.
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Recipe Information
Ingredients
- 500 g Plain yogurt
- 60 g Besan (gram flour)
- 1000 ml Water
- 2 tsp Ginger-garlic paste
- 2 pieces Green chilies, slit
- 1 tsp Turmeric powder
- 1 tsp Red chili powder
- 2 tsp Salt
- 1 tsp Cumin seeds
- 1 tsp Mustard seeds
- 0.5 tsp Fenugreek seeds
- 0.25 tsp Asafoetida (Hing)
- 10 pieces Curry leaves
- 2 tbsp Oil
- 200 g Rice
- 2 tbsp Coriander leaves, chopped
Instructions
Rinse the rice under cold water until the water runs clear. Cook the rice in a pot with 400 ml of water and a pinch of salt until tender but firm. Once cooked, set aside.
In a mixing bowl, beat together the yogurt and besan until smooth. Add 1000 ml of water gradually to avoid lumps and mix well to form a smooth batter.
Add ginger-garlic paste, slit green chilies, turmeric powder, red chili powder, and salt to the yogurt-besan mixture. Stir thoroughly.
In a heavy-bottomed pot, heat the oil over medium flame. Add cumin seeds, mustard seeds, and fenugreek seeds. Let them crackle for a few seconds.
Add the asafoetida and curry leaves to the pot. Stir for a few seconds, ensuring not to burn the spices.
Carefully pour the yogurt-besan mixture into the pot, stirring continuously to prevent curdling. Increase the flame to bring it to a boil.
Once it boils, reduce the flame to low and let it simmer for about 25-30 minutes, stirring occasionally. Adjust seasoning if needed.
Once the kadhi is thick and cooked through, garnish with chopped coriander leaves.
Serve hot kadhi with the cooked rice, ensuring a portion of each is on the plate.
Nutrition Facts
Calories |
1132 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.9 g | 55% | |
| Saturated Fat | 7.7 g | 38% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 30 mg | 10% | |
| Sodium | 5649 mg | 246% | |
| Total Carbohydrate | 139.8 g | 51% | |
| Dietary Fiber | 11.5 g | 41% | |
| Total Sugars | 43.6 g | ||
| Protein | 48.5 g | 97% | |
| Vitamin D | 6.0 mcg | 30% | |
| Calcium | 1107 mg | 85% | |
| Iron | 11.2 mg | 62% | |
| Potassium | 2122 mg | 45% | |
*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.
