Low Fat Kari Chawal

Experience the wholesome comfort of Low Fat Kari Chawal, a lighter take on the classic curry and rice dish, perfect for health-conscious foodies craving authentic flavor. This recipe features fragrant basmati rice paired with a creamy, tangy curry made from low-fat yogurt and gram flour, seasoned with warming spices like turmeric, cumin, and fenugreek. Sautéed onions, green chilies, and ginger-garlic paste infuse the curry with layers of aromatic depth, while a splash of lemon juice adds a zesty finish. Quick to prepare with just 50 minutes from start to finish, this nutritious, low-fat delight is ideal for cozy family dinners. Garnish with fresh coriander leaves for an extra burst of flavor and serve this guilt-free classic straight from your kitchen!

Nutriscore Rating: 71/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 4

Ingredients

• 200 grams Basmati rice
• 500 milliliters Low-fat yogurt
• 50 grams Gram flour (besan)
• 1 liter Water
• 1 teaspoon Turmeric powder
• 0.5 teaspoon Red chili powder
• 1 teaspoon Salt
• 1 teaspoon Ginger-garlic paste
• 1 teaspoon Cumin seeds
• 0.5 teaspoon Mustard seeds
• 0.25 teaspoon Fenugreek seeds
• 1 medium Onion, finely chopped
• 2 small Green chilies, finely chopped
• 10 leaves Curry leaves
• 2 tablespoons Fresh coriander leaves, chopped
• 1 tablespoon Lemon juice
• 1 tablespoon Vegetable oil

Directions

Step 1

Rinse the basmati rice thoroughly under running water until the water runs clear. Soak the rice in water for 20 minutes, then drain.

Step 2

In a large mixing bowl, whisk together the low-fat yogurt and gram flour (besan) until there are no lumps.

Step 3

Add turmeric powder, red chili powder, salt, and half of the ginger-garlic paste to the yogurt mixture. Mix well and set aside.

Step 4

In a large pot, bring 1 liter of water to a boil. Add the soaked rice and cook until the rice is tender. Drain any excess water and set the rice aside.

Step 5

Heat the vegetable oil in a large non-stick pan over medium heat. Add cumin seeds, mustard seeds, and fenugreek seeds.

Step 6

Once the seeds start to splutter, add the chopped onion and sauté until translucent.

Step 7

Add the remaining ginger-garlic paste, chopped green chilies, and curry leaves. Sauté for another 2-3 minutes.

Step 8

Pour the yogurt mixture into the pan. Stir continuously and cook for about 10 minutes until the mixture thickens and comes to a gentle boil.

Step 9

Adjust the consistency of the curry by adding water if required, and bring it to a boil again. Once it's boiling, reduce the heat and simmer for another 5 minutes.

Step 10

Stir in the lemon juice and adjust seasoning if necessary. Turn off the heat.

Step 11

Serve hot with the cooked basmati rice, garnished with fresh coriander leaves.

Nutrition Facts

Serving size	(1959.8g)

Amount per serving	% Daily Value*
Calories	999.9

Total Fat 27.3g	0%
Saturated Fat 8.3g	0%
Polyunsaturated Fat 8.4g
Cholesterol 34.2mg	0%
Sodium 2835.5mg	0%
Total Carbohydrate 138.5g	0%
Dietary Fiber 10.7g	0%
Total Sugars 50.7g
Protein 51.1g	0%

Vitamin D 289.7IU	0%
Calcium 1223.1mg	0%
Iron 10.4mg	0%
Potassium 2274.4mg	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: 24.5%

Protein: 20.4%

Carbs: 55.2%