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.
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.
If you like this recipe, you can also try other Kadhi Recipes that you can make for your everyday meals:
- 1/2 cup Kala Chana (Brown 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 Oil
- 3 Dry Red Chillies
- 1 teaspoon Cumin seeds (Jeera)
- 1/2 teaspoon Mustard seeds (Rai/ Kadugu)
- Asafoetida (hing) , a pinch
- Salt , to taste
How to make Kale Chane Ki Kadhi Recipe - Black Chickpea Kadhi
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.
Cover the lid and cook it for 4 to 5 whistles. Remove from heat and set aside till pressure cool off.
Add yogurt, besan, turmeric powder, water, salt to a large mixing bowl and whisk well to make a batter without lumps.
Transfer the yogurt mix in a saucepan and cook until it boils.
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.
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.