Kale Chane Ki Kadhi Recipe - Black Chickpea Kadhi

Kale Chane Ki Kadhi comes from North India and is typically eaten with plain steamed rice with a dollop of ghee. It is a perfect dish to make during summers as it is light and refreshing.

Shaheen Ali
Kale Chane Ki Kadhi Recipe - Black Chickpea Kadhi
338 ratings.

Kale Chane Ki Kadhi is a creamy spiced yogurt curry with black chickpea. Kadhi is a quintessential dish that belongs to various parts of India and is mostly loved in Punjab, Gujarat, Rajasthan and Maharashtra. Kale Chane Ki Kadhi comes from North India and is typically eaten with plain steamed rice with a dollop of ghee. 

Serve Kale Chane Ki Kadhi along with Steamed Rice, Aloo Bhindi Ki Sabzi, Phulka and Kachumber Salad for a weekday meal.

If you like this recipe, you can also try other Kadhi Recipes that you can make for your everyday meals:

  1. Karela Kadhi Recipe
  2. Sindhi Kadhi Recipe
  3. Gujarati Kadhi Recipe

Course: Dinner
Diet: Vegetarian
Prep in

10 M

Cooks in

45 M

Total in

55 M

Makes:

4 Servings

Ingredients

  • 1/2 cup Kala Chana (Black Chickpeas) , soaked overnight
  • 1 cup Curd (Dahi / Yogurt)
  • 4 tablespoons Gram flour (besan) , (besan)
  • 1/2 teaspoon Turmeric powder (Haldi)
  • 2 Green Chillies , slit
  • 1 sprig Curry leaves
  • 1 cup Water
  • Salt , to taste 
  • For tempering
  • 1 Onion , chopped
  • 1 tablespoon Cooking oil
  • 3 Dry red chillies
  • 1 teaspoon Cumin seeds (Jeera)
  • 1/2 teaspoon Mustard seeds
  • Asafoetida (hing) , a pinch
  • Salt , to taste

How to make Kale Chane Ki Kadhi Recipe - Black Chickpea Kadhi

  1. To begin making the Kale Chane Ki Kadhi Recipe, wash soaked chana under running water and transfer in a pressure cooker, and add 1-1/2 cups of water.

  2. Cover the lid and cook it for 4 to 5 whistles. Remove from heat and set aside till pressure cool off.

  3. Add yogurt, besan, turmeric powder, water, salt to a large mixing bowl and whisk well to make a batter without lumps.

  4. Transfer the yogurt mix in a saucepan and cook until it boils.

  5. Once it starts boiling, add boiled chana and, mix well. Let it cook on low heat for about 30 minutes till the yogurt turns creamy. Remove from heat. 

  6. For tempering, heat oil in a tadka pan. Add asafoetida, dry red chilies, cumin seeds, mustard seeds and curry leaves and wait till they crackle. Now add chopped onions and saute till golden. 

  7. Add the tempering to the kadhi, stir well and serve hot. Serve Kale Chane Ki Kadhi along with Steamed RiceAloo Bhindi Ki SabziPhulka and Kachumber Salad for a weekday meal.

Shaheen Ali

View Shaheen Ali's Recipes

Shaheen Ali on the web

Last Modified On Wednesday, 11 April 2018 13:30
     
Install App