Jaisalmer Kala Chana Kadhi Recipe - Rajasthani Chickpea Curry
The Jaisalmer Kala Chana Kadhi Recipe is a comforting spicy yogurt based kadhi which cooked along with black chickpeas and tempered with cumin seeds and green chilli. Serve this along with hot rice for a weeknight dinner.
Jaisalmer Kala Chana Kadhi Recipe, is a recipe that has been originated from a city called “Jaisalmer” in Rajasthan. The kadhi is generally a yogurt based curry cooked along with besan, red chilli powder, coriander powder, garam masala and turmeric.
Boiled and pound black chana is added into the kadhi. Tempered cumin seeds, green chilli with ghee is then poured on top of the kadhi and served hot.Black Chickpeas are rich in protein and fiber and is a good option to add it into your everyday diet.
Serve the Jaisalmeri Kala Chana Kadhi Recipe along hot steamed rice and Instant Raw Mango Pickle for a wholesome weeknight dinner
If you like the Jaisalmeri Kala Chana Kadhi Recipe, then you must try our other Kadhi Recipes
20 M
35 M
55 M
4 Servings
Ingredients
- 1/2 cup Kala Chana (Brown Chickpeas) , soaked overnight in water
- 1 cup Curd (Dahi / Yogurt)
- 2 tablespoons Gram flour (besan)
- 1/2 teaspoon Turmeric powder (Haldi)
- 1 teaspoon Coriander Powder (Dhania)
- 1/4 teaspoon Red Chilli powder
- 1/2 teaspoon Garam masala powder
- Salt , to taste Ingredients for seasoning
- 1/4 teaspoon Cumin seeds (Jeera)
- 1 Green Chilli , chopped
- 1 teaspoons Ghee
How to make Jaisalmer Kala Chana Kadhi Recipe - Rajasthani Chickpea Curry
To begin making the Jaisalmer Kala Chana Kadhi, pressure cook the soaked chickpeas with water and salt for at least 5 to 6 whistles. It will take about 20 minutes to cook the Kala chana. Keep this aside.
We will first start by combining all the main ingredients in a large saucepan. Add besan, yogurt, 2 cups of water,salt, turmeric powder, coriander powder, red chilli powder and whisk it all together, until it forms a smooth paste without lumps.
Place the saucepan on medium heat and bring the Kadhi mixture to a boil.
While the Kadhi is boiling, keep whisking it continuously, so it becomes smooth. Continue to whisk it until you notice it has begun to thicken and the Kadhi is smooth.
Once it is beginning to become smooth, add the kala chana into the kadhi. You can optionally mash a few kala chana and add into the Jaisalmer Kala Chana Kadhi.
Simmer for a good 10 minutes. The more you simmer, the tastier the kadhi gets.
To temper the Jaisalmer Kala Chana Kadhi, heat a small tempering pan with ghee, add cumin seeds and green chilies and pour it on top of the kadhi and serve hot.
Serve the Jaisalmeri Kala Chana Kadhi Recipe along hot steamed rice and Instant Raw Mango Pickle for a wholesome weeknight dinner
