One-Pot Kadhi Chawal
One-Pot Kadhi Chawal
Ingredients
For the Kadhi Base
- 1/2 cup gram flour
- 1 teaspoon ginger paste
- 1/2 teaspoon red chili powder
- 1 teaspoon coriander powder
- 1/2 teaspoon cumin powder
- 1 cup yogurt, plain, full-fat
- 2 cups water
- 1 teaspoon salt, or to taste
For Tempering (Tadka)
- 2 tablespoons ghee
- 1/2 teaspoon mustard seeds
- 1 teaspoon cumin seeds
- 2 dried red chilies, whole
- 1 bay leaf
- 8 curry leaves
- 1/4 teaspoon turmeric powder
For the Rice
- 1 cup Basmati rice, soaked for 30 minutes
- 1 1/2 cups water, additional for cooking rice
Instructions
- 1
Rinse the Basmati rice thoroughly under cold water until the water runs clear. Place the rinsed rice in a bowl and cover with fresh water. Let it soak for 30 minutes.
- 2
In a large mixing bowl, combine the gram flour, ginger paste, red chili powder, coriander powder, cumin powder, yogurt, 2 cups of water, and salt. Whisk vigorously until the mixture is smooth and completely free of lumps. Set aside.
⏱️ 5 min
- 3
Heat the ghee in a pressure cooker over medium heat. Once hot, add the mustard seeds. Once they begin to splutter, add the cumin seeds, dried red chilies, bay leaf, and curry leaves. Sauté for about 2 minutes until fragrant.
⏱️ 3 min
- 4
Reduce the heat to low. Add the turmeric powder to the tempered spices in the pressure cooker and stir briefly for about 10 seconds.
⏱️ 1 min
- 5
Immediately pour the prepared gram flour and yogurt mixture from Step 2 into the pressure cooker. Mix well with a spatula, ensuring everything is thoroughly combined.
⏱️ 2 min
- 6
Increase the heat to medium-high and bring the mixture in the pressure cooker to a boil, stirring occasionally to prevent sticking.
⏱️ 5 min
- 7
Drain the soaked rice and add it to the boiling kadhi mixture in the pressure cooker. Add the additional 1 1/2 cups of water. Stir everything together once more.
⏱️ 2 min
- 8
Close the pressure cooker with its lid. Cook on high heat until the cooker emits two whistles. This typically takes about 8-10 minutes after the pressure builds.
⏱️ 10 min
- 9
Remove the pressure cooker from the heat and allow the pressure to release naturally. Do not open the lid until all the pressure has subsided, which usually takes about 10-15 minutes.
⏱️ 15 min
- 10
Once the pressure has naturally released, open the cooker. Stir the Kadhi Chawal gently to combine. It is now ready to be served hot.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
One-Pot Kadhi Chawal
Ingredients
For the Kadhi Base
- 1/2 cup gram flour
- 1 teaspoon ginger paste
- 1/2 teaspoon red chili powder
- 1 teaspoon coriander powder
- 1/2 teaspoon cumin powder
- 1 cup yogurt, plain, full-fat
- 2 cups water
- 1 teaspoon salt, or to taste
For Tempering (Tadka)
- 2 tablespoons ghee
- 1/2 teaspoon mustard seeds
- 1 teaspoon cumin seeds
- 2 dried red chilies, whole
- 1 bay leaf
- 8 curry leaves
- 1/4 teaspoon turmeric powder
For the Rice
- 1 cup Basmati rice, soaked for 30 minutes
- 1 1/2 cups water, additional for cooking rice
Instructions
- 1
Rinse the Basmati rice thoroughly under cold water until the water runs clear. Place the rinsed rice in a bowl and cover with fresh water. Let it soak for 30 minutes.
- 2
In a large mixing bowl, combine the gram flour, ginger paste, red chili powder, coriander powder, cumin powder, yogurt, 2 cups of water, and salt. Whisk vigorously until the mixture is smooth and completely free of lumps. Set aside.
⏱️ 5 min - 3
Heat the ghee in a pressure cooker over medium heat. Once hot, add the mustard seeds. Once they begin to splutter, add the cumin seeds, dried red chilies, bay leaf, and curry leaves. Sauté for about 2 minutes until fragrant.
⏱️ 3 min - 4
Reduce the heat to low. Add the turmeric powder to the tempered spices in the pressure cooker and stir briefly for about 10 seconds.
⏱️ 1 min - 5
Immediately pour the prepared gram flour and yogurt mixture from Step 2 into the pressure cooker. Mix well with a spatula, ensuring everything is thoroughly combined.
⏱️ 2 min - 6
Increase the heat to medium-high and bring the mixture in the pressure cooker to a boil, stirring occasionally to prevent sticking.
⏱️ 5 min - 7
Drain the soaked rice and add it to the boiling kadhi mixture in the pressure cooker. Add the additional 1 1/2 cups of water. Stir everything together once more.
⏱️ 2 min - 8
Close the pressure cooker with its lid. Cook on high heat until the cooker emits two whistles. This typically takes about 8-10 minutes after the pressure builds.
⏱️ 10 min - 9
Remove the pressure cooker from the heat and allow the pressure to release naturally. Do not open the lid until all the pressure has subsided, which usually takes about 10-15 minutes.
⏱️ 15 min - 10
Once the pressure has naturally released, open the cooker. Stir the Kadhi Chawal gently to combine. It is now ready to be served hot.
⏱️ 2 min