Nutrition Facts for High protein kadhi chawal

High Protein Kadhi Chawal

Indulge in the comforting flavors of **High Protein Kadhi Chawal**, a nourishing twist on the classic North Indian dish. This wholesome recipe combines a velvety yogurt and chickpea flour-based curry with the added goodness of protein-packed yellow moong dal. Aromatic spices like cumin, fenugreek, and curry leaves elevate the dish, while Greek yogurt adds a creamy tang. Served over fluffy basmati rice, this meal is perfect for a balanced, high-protein lunch or dinner. Ready in under an hour, it’s a satisfying and flavorful option that meets your health goals without compromising on taste. Perfect for vegetarians and meal preppers alike, this recipe is a must-try for anyone looking to enjoy traditional Indian flavors with a protein boost!

Nutriscore Rating: 74/100
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Image of High Protein Kadhi Chawal
Prep Time:20 mins
Cook Time:30 mins
Total Time:50 mins
Servings: 4

Ingredients

  • 1 cup Chickpea flour (besan)
  • 1.5 cups Plain Greek yogurt
  • 0.5 cup Yellow moong dal
  • 2 cups Cooked basmati rice
  • 1 teaspoon Turmeric powder
  • 1 teaspoon Red chili powder
  • 0.5 teaspoon Fenugreek seeds
  • 0.5 teaspoon Mustard seeds
  • 1 teaspoon Cumin seeds
  • 0.25 teaspoon Asafoetida
  • 2 Green chilies, slit
  • 1 tablespoon Ginger, grated
  • 1 tablespoon Garlic, minced
  • 2 teaspoons Salt
  • 2 tablespoons Oil
  • 10 Curry leaves
  • 2 tablespoons Cilantro, chopped
  • 4 cups Water

Directions

Step 1

Rinse the yellow moong dal several times and soak it in water for 20 minutes. Drain and set aside.

Step 2

In a large bowl, whisk together the chickpea flour, Greek yogurt, turmeric powder, red chili powder, and 4 cups of water until smooth. Ensure there are no lumps.

Step 3

In a large pot over medium heat, add the oil. Once the oil is hot, add mustard seeds, cumin seeds, fenugreek seeds, and asafoetida, and let them splutter for a few seconds.

Step 4

Add green chilies, grated ginger, minced garlic, and curry leaves. Sauté for about 2 minutes until the garlic becomes golden brown.

Step 5

Pour the yogurt and chickpea flour mixture into the pot. Stir continuously to prevent curdling, and bring the mixture to a boil.

Step 6

Once it reaches a boil, add the soaked and drained moong dal, and reduce the heat to low. Let it simmer for 20-25 minutes while stirring occasionally until the moong dal is cooked and the kadhi thickens.

Step 7

Add salt to taste and adjust the consistency of the kadhi by adding more water if it is too thick.

Step 8

In parallel, ensure that the basmati rice is cooked and fluffy.

Step 9

Serve the kadhi hot, garnished with chopped cilantro, over a bed of cooked basmati rice for a wholesome, high-protein meal.

Nutrition Facts

Serving size 2090.4 grams (2090.4g)
Amount per serving % Daily Value*
Calories 1906
Total Fat 48.70g 62%
Saturated Fat 8.50g 43%
Polyunsaturated Fat 0.30g
Cholesterol 37mg 12%
Sodium 4998mg 217%
Total Carbohydrate 265.00g 96%
Dietary Fiber 38.60g 138%
Total Sugars 32.20g
Protein 105.90g 212%
Vitamin D 0IU 0%
Calcium 1155mg 89%
Iron 27mg 149%
Potassium 4462mg 95%
*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: 22.8%
Protein: 22.0%
Carbs: 55.2%