Kadhi Chawal

Kadhi Chawal is a beloved North Indian comfort food that seamlessly blends tangy, spiced yogurt curry with fluffy, steamed rice for a wholesome and satisfying meal. The creamy kadhi is made by combining yogurt and besan (gram flour) with bold spices like turmeric, red chili powder, ginger, and green chilies, creating a perfect balance of flavors. The dish is elevated with an aromatic tempering of ghee, mustard seeds, curry leaves, and a pinch of asafoetida, giving it its signature depth and fragrance. When ladled over perfectly cooked rice, this classic dish offers a hearty, homestyle experience in every bite. It's an easy, gluten-free recipe that's ideal for cozy lunches or dinners, bringing traditional Indian flavors to your table in under an hour. Serve Kadhi Chawal as-is or pair it with spicy pickles and papad for a complete comfort meal.

Nutriscore Rating: 70/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 4

Ingredients

• 2 cups Yogurt
• 0.5 cup Besan (Gram Flour)
• 0.5 teaspoon Turmeric Powder
• 1 teaspoon Red Chili Powder
• 1.5 teaspoons Salt
• 1 inch Ginger
• 2 Green Chili
• 4 cups Water
• 2 tablespoons Ghee
• 1 teaspoon Mustard Seeds
• 1 teaspoon Cumin Seeds
• 0.25 teaspoon Fenugreek Seeds
• 0.25 teaspoon Asafoetida (Hing)
• 10 Curry Leaves
• 1.5 cups Rice
• 3 cups Water for Rice

Directions

Step 1

Start by washing the rice thoroughly under running water until it runs clear. Then, soak the rice in a bowl with water for at least 15 minutes.

Step 2

To prepare the kadhi, take a mixing bowl and add yogurt, besan (gram flour), turmeric powder, red chili powder, and salt. Mix well until a smooth paste is formed without any lumps.

Step 3

Grate or finely chop the ginger and slit the green chilies. Add these to the yogurt-besan mixture. Gradually add 4 cups of water to thin out the mixture for a pouring consistency.

Step 4

Transfer the mixture into a heavy-bottom pot or pan and heat it over medium heat. Stir continuously until the mixture comes to a boil to prevent it from curdling. Once boiled, reduce the heat and let it simmer for at least 15-20 minutes.

Step 5

While the kadhi simmers, prepare the rice. In a separate pot, bring 3 cups of water to a boil. Drain the soaked rice, add it to the boiling water, and cook until the rice is done. Fluff it with a fork and set aside.

Step 6

For tempering the kadhi, heat ghee in a small pan. Add mustard seeds, cumin seeds, fenugreek seeds, and let them crackle. Add asafoetida, followed by curry leaves.

Step 7

Pour the tempering over the simmering kadhi and stir well. Cook for another 5 minutes, then turn off the heat.

Step 8

Serve the kadhi hot over cooked rice and enjoy.

Nutrition Facts

Serving size	(2659.9g)

Amount per serving	% Daily Value*
Calories	1281.4

Total Fat 44.0g	0%
Saturated Fat 24.2g	0%
Polyunsaturated Fat 0.4g
Cholesterol 109.4mg	0%
Sodium 4549.7mg	0%
Total Carbohydrate 168.2g	0%
Dietary Fiber 21.0g	0%
Total Sugars 43.6g
Protein 53.9g	0%

Vitamin D 235.2IU	0%
Calcium 1467.7mg	0%
Iron 14.8mg	0%
Potassium 3092.4mg	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: 30.8%

Protein: 16.8%

Carbs: 52.4%