One-Pot High-Protein Soya Kadhi Chawal

A comforting twist on classic kadhi chawal! This one-pot recipe replaces traditional pakodi or badi with protein-rich soya chunks, giving you a delicious combination of tangy kadhi, soft rice and flavourful soya in every bite. Perfect for an easy, wholesome homemade meal.

Ingredients (Serves 2)

For the kadhi

• 200 g curd (dahi)
• 2 tbsp besan (gram flour)
• 1 medium onion, finely chopped
• 1 small tomato, chopped (optional)
• 1 tsp ginger-garlic paste
• 1–2 green chillies, chopped
• ½ tsp turmeric powder
• ½ tsp red chilli powder
• ½ tsp coriander powder
• Salt to taste
• 3–3½ cups water

For the rice and soya

• 50 g dry soya chunks
• 100 g raw rice, washed
• 1 tsp oil or ghee
• ½ tsp cumin seeds
• ¼ tsp mustard seeds (optional)
• 1 pinch hing (asafoetida)
• 6–8 curry leaves
• ½ tsp kasuri methi (optional)
• Fresh coriander for garnish
• Water as required

Method

1. Prepare the soya chunks

Boil the soya chunks in water for 5–7 minutes. Drain, rinse with fresh water and squeeze out the excess water. Set aside.

2. Prepare the kadhi mixture

Whisk the curd, besan, turmeric, red chilli powder, coriander powder, salt and water until smooth. Make sure there are no lumps.

3. Prepare the tadka

Heat oil or ghee in a deep pot or pressure cooker. Add cumin seeds, mustard seeds, hing and curry leaves. Add onion, green chillies and ginger-garlic paste. Sauté until the onion softens. Add tomato, if using, and cook until soft.

4. Cook the kadhi

Lower the heat and gradually add the whisked curd mixture, stirring continuously. Bring it to a gentle simmer and cook for 5–7 minutes.

5. Add rice and soya

Add the prepared soya chunks and washed rice. Mix gently and add enough hot water to cook the rice. Adjust salt and spices as needed.

6. Cook until done

Cover and cook on low heat until the rice is soft and fully cooked, stirring occasionally to prevent sticking. Add more hot water if required for your preferred consistency. Finish with kasuri methi and fresh coriander.

Important: Curd-based kadhi can split if boiled too aggressively. Keep the heat moderate while adding the kadhi mixture. If using a pressure cooker, bring the kadhi to a gentle simmer first, then add rice and soya, and cook according to your cooker and rice type.