Dairy-Free Kadhi Chawal

Dive into the comforting flavors of **Dairy-Free Kadhi Chawal**, a plant-based twist on a classic North Indian favorite. This wholesome recipe combines a velvety chickpea flour curry (kadhi) with fragrant basmati rice, delivering a perfect balance of tanginess and spice without a drop of dairy. Infused with aromatic ingredients like cumin, curry leaves, and a hint of ginger, the kadhi is simmered to creamy perfection, while the rice is cooked to fluffy, tender consistency. A squeeze of fresh lemon juice and chopped coriander bring bright, zesty freshness to every bite. Ideal for vegans and anyone seeking a nourishing, gluten-free comfort meal, this one-pot delight is as flavorful as it is easy to prepare. Whether it’s a weeknight dinner or a serene lunch, this recipe promises to warm your soul with every spoonful.

Nutriscore Rating: 70/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 1 cup Chickpea Flour (Besan)
• 4 cups Water
• 0.5 teaspoon Turmeric Powder
• 0.5 teaspoon Red Chili Powder
• 1.5 teaspoons Salt
• 3 tablespoons Oil
• 1 teaspoon Mustard Seeds
• 1 teaspoon Cumin Seeds
• 0.5 teaspoon Fenugreek Seeds
• 0.125 teaspoon Asafoetida (Hing)
• 10 pieces Curry Leaves
• 2 pieces Green Chilies, slit
• 1 tablespoon Ginger, grated
• 1 cup Basmati Rice
• 2 tablespoons Lemon Juice
• 2 tablespoons Fresh Coriander Leaves, chopped

Directions

Step 1

Start by washing the basmati rice thoroughly under running water until the water runs clear. Soak the rice in enough water for about 15 minutes.

Step 2

In a large mixing bowl, whisk together the chickpea flour, 2 cups of water, turmeric powder, red chili powder, and salt until smooth. Ensure there are no lumps.

Step 3

Add the remaining 2 cups of water to the chickpea flour mixture, mix well, and set aside.

Step 4

Drain the water from the rice. In a pot, add 2 cups of fresh water, the soaked rice, and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and let it cook for about 15-20 minutes or until the rice is tender and all water is absorbed.

Step 5

While the rice is cooking, prepare the kadhi. In a deep non-stick pan, heat oil over medium heat. Add the mustard seeds, cumin seeds, and fenugreek seeds. Allow them to crackle.

Step 6

Add the asafoetida, curry leaves, slit green chilies, and grated ginger. Sauté for about 1 minute until fragrant.

Step 7

Pour the chickpea flour mixture into the pan, stirring constantly to avoid lumps. Bring it to a boil, then reduce the heat to low and let it simmer for 25-30 minutes, stirring occasionally until it thickens.

Step 8

Adjust the salt and add lemon juice. Stir well and simmer for another 2 minutes.

Step 9

Turn off the heat and garnish the kadhi with freshly chopped coriander leaves.

Step 10

Fluff the cooked rice with a fork and serve hot with the prepared dairy-free kadhi.

Nutrition Facts

Serving size	(1410.8g)

Amount per serving	% Daily Value*
Calories	1163.9

Total Fat 53.6g	0%
Saturated Fat 4.0g	0%
Polyunsaturated Fat 0.0g
Cholesterol 0mg	0%
Sodium 3664.8mg	0%
Total Carbohydrate 135.2g	0%
Dietary Fiber 17.7g	0%
Total Sugars 16.0g
Protein 38.0g	0%

Vitamin D 0IU	0%
Calcium 211.9mg	0%
Iron 13.7mg	0%
Potassium 1446.1mg	0%

*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.

Source of Calories

Fat: 41.0%

Protein: 12.9%

Carbs: 46.0%