Kala Chana Kadhi also known as Jaisalmeri Chane is a delicious and conforting black chickpea curry cooked in a spicy & tangy yogurt based gravy.
The recipe calls for just a few simple ingredients and gets ready in very little time. Served along with some hot rice or roti, it is perfect for a simple, hearty and tasty weekday lunch or dinner.
A traditional dish from Rajasthan
As the name suggests, Jaisalmer kala chana kadhi, is a traditional dish originating from a city called Jaisalmer in Rajasthan. Yogurt and gram flour based curries are a speciality of Rajasthan.
Rajasthani cuisine is heavily shaped by its rich culture and dry hot desert conditions, resulting in less availability of fresh fruits and vegetables. Hence, dairy products, lentils & legumes and various grains are the most widely used ingredients in food preparation.
How to make kala chana kadhi?
An easy to make recipe, this kala chana kadhi needs just a few simple steps –
- To make this curry, you need some advance preparation, since you first need to soak the kala chana (dried black chickpeas) overnight or for 6-8 hours.
- Then you can pressure cook or boil the chickpeas along with some salt. I like to slightly mash the chickpeas to make them incorporate into the curry better, however it is optional.
- The kadhi itself is made by mixing yogurt with besan (gram flour) and some spices like cumin seeds, fenugreek seeds, red chilli powder, turmeric powder, coriander powder and garam masala.
- This mixture is then brought to a boil. You need to make sure to keep stirring the yogurt chickpea mixture constantly till it starts to boil, otherwise the yogurt will start to curdle.
- I have not added onion and garlic to the recipe, but you can add if you like.
- Then add the cooked chickpeas to the curry and temper with ghee, mustard seeds, cumin seeds and green chillies.
Health & nutrition
Kala chana kadhi is very nutritious protein packed dish. Black chickpeas are a great source of protein and fiber and a great option to add to your diet. The base of the dish is also made from yogurt and gram flour, which also enhance the protein content and provide essential nutrients.
Serving Suggestions
This kadhi is a great side dish to go along with a hot bowl of steamed rice or can even be eaten with chapati. You can serve some salad, pickle and papad along with it for a wholesome meal.
To make Jaisalmeri kala chana kadhi at home follow the detailed step by step recipe with photos posted below.
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Jaisalmer Kala Chana Kadhi Recipe | Rajasthani Black Chickpea Curry
Recipe Info
Nutrition
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Ingredients For Jaisalmer Kala Chana Kadhi Recipe | Rajasthani Black Chickpea Curry
For making the kadhi
- 1/2 Cup Kale Chane (Black Chickpeas)
- 1 Cup Plain Curd (Yogurt)
- 2 Cups Water
- 2 Tablespoons Besan (Gram Flour)
- 1/2 Teaspoon Turmeric Powder (Haldi)
- 1/2 Teaspoon Red Chilli Powder
- 1 Teaspoon Coriander Powder
- 1/2 Teaspoon Garam Masala
- 1 Teaspoon Salt
- 1 Teaspoon Cumin Seeds (Jeera)
- 1 Teaspoon Fenugreek Seeds (Methi Dana)
- 1/8 Teaspoon Heeng (Asafoetida)
- 1 Tablespoon Cooking Oil
For the tempering
- 1 Tablespoon Ghee
- 1 Teaspoon Rai (Black Mustard Seeds)
- 1 Teaspoon Cumin Seeds (Jeera)
- 1/8 Teaspoon Heeng (Asafoetida)
- 1-2 Green Chillies
Step By Step Instructions for Jaisalmer Kala Chana Kadhi Recipe | Rajasthani Black Chickpea Curry
Preparing the kadhi
- Soak black chickpeas overnight or for 6-8 hours in water. Then pressure cook them for 5-6 whistles, around 20 mins.1/2 Cup Kale Chane (Black Chickpeas)
- Optionally, gently mash a few chickpeas with the back of a spoon.
- Take some curd in a mixing bowl.1 Cup Plain Curd (Yogurt)
- Add besan (gram flour), turmeric powder, red chilli powder, coriander powder and garam masala.2 Tablespoons Besan (Gram Flour), 1/2 Teaspoon Turmeric Powder (Haldi), 1/2 Teaspoon Red Chilli Powder, 1 Teaspoon Coriander Powder, 1/2 Teaspoon Garam Masala
- Mix the besan and dry spices with the curd and remove all the lumps
- Add water to the mixture and mix well.2 Cups Water
- Heat some oil in a pan, then add cumin seeds, dana methi and heeng. Fry for a few seconds.1 Teaspoon Cumin Seeds (Jeera), 1 Teaspoon Fenugreek Seeds (Methi Dana), 1 Tablespoon Cooking Oil, 1/8 Teaspoon Heeng (Asafoetida)
- Add the curd mixture prepared earlier to the pan.
- Stir continuously on low medium heat till the mixture comes to a boil. Then add salt.1 Teaspoon Salt
- Add the boiled chickpeas to the pan.
- Simmer for 5-7 mins on low heat, stirring occasionally.
Preparing the tempering
- Heat some oil in a ghee. Add rai, jeera, heeng and slit green chillies to the pan.1 Tablespoon Ghee, 1 Teaspoon Rai (Black Mustard Seeds), 1 Teaspoon Cumin Seeds (Jeera), 1/8 Teaspoon Heeng (Asafoetida), 1-2 Green Chillies
- Fry for a minute till the tempering is raosted.
- Pour the hot tempering on the kadhi and serve it hot with rice.
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