Soy-Free Kari Chawal

Dive into a comforting bowl of soy-free Kari Chawal, a wholesome twist on the traditional Indian favorite. This vibrant dish combines a silky, yogurt-based chickpea flour curry with perfectly steamed basmati rice, delivering a creamy, tangy, and aromatic experience in every bite. Packed with bold spices like cumin, mustard seeds, and fresh curry leaves, and enhanced by the heat of green chilies and the earthy essence of asafoetida, this recipe is rich in flavor without relying on soy. It's the perfect meal for those seeking a vegetarian, allergy-friendly option that's both satisfying and deeply rooted in authentic Indian cuisine. Garnished with fresh cilantro and ready in under an hour, this recipe is ideal for a cozy family dinner or a flavorful weeknight treat.

Nutriscore Rating: 71/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 4

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)

Directions

Step 1

Start by rinsing the basmati rice in cold water until the water runs clear. Drain and set aside.

Step 2

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.

Step 3

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.

Step 4

Heat the vegetable oil in a large saucepan over medium heat. Add cumin seeds and mustard seeds, allowing them to sputter.

Step 5

Add curry leaves, asafoetida, and slit green chilies to the pan, stirring for another minute until fragrant.

Step 6

Introduce the ginger garlic paste to the pan. Sauté for 1-2 minutes until the raw smell fades.

Step 7

Carefully stir in the yogurt-chickpea flour mixture, ensuring it mixes well with the tempering.

Step 8

Increase the heat to high and bring the kari (curry) to a boil while stirring continuously to avoid any sticking.

Step 9

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.

Step 10

Taste and adjust seasoning if necessary with additional salt.

Step 11

Garnish the Kari with freshly chopped cilantro leaves before serving.

Step 12

Serve the hot Kari with the steamed basmati rice on the side.

Nutrition Facts

Serving size	(2235.5g)

Amount per serving	% Daily Value*
Calories	1408.4

Total Fat 56.4g	0%
Saturated Fat 10.6g	0%
Polyunsaturated Fat 25.4g
Cholesterol 22.1mg	0%
Sodium 3935.2mg	0%
Total Carbohydrate 171.7g	0%
Dietary Fiber 18.4g	0%
Total Sugars 41.5g
Protein 59.5g	0%

Vitamin D 176.4IU	0%
Calcium 902.8mg	0%
Iron 14.7mg	0%
Potassium 2517.6mg	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: 35.4%

Protein: 16.6%

Carbs: 47.9%