About this Jaisalmer kala chana kadhi recipe

Kala chana kadhi, also known as Jaisalmeri chana, is a traditional dish from Rajasthan, India. It is a savory curry made with black chickpeas (kala chana) and a spiced yogurt-based gravy (kadhi). The dish is known for its unique combination of tangy and spicy flavors, creamy texture, and nutritional benefits, making it a comforting and hearty meal that pairs well with rice or Indian flatbreads.

Recipe highlights –

• Authentic Rajasthani flavors
• Tangy and spicy taste
• Protein-rich with black chickpeas, yogurt, and besan
• Low in fat, high in fiber, and packed with nutrients
• Simple to prepare, perfect for lunch or dinner
• Ideal for weight loss and diabetic diets

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.

This kala chana kadhi is the perfect example of a nutritious and hearty meal that could be made with locally available ingredients, offering a perfect balance of tangy and spicy flavors typical of Rajasthani cuisine.

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. One serving of kala chana kadhi provides approximately 311 calories, along with 36g carbohydrates, 17g protein, 11g fat and 4g fiber.

The black chickpeas (kala chana) used in this dish are rich in protein, providing essential amino acids necessary for muscle repair and growth. Additionally, they are also high in fiber, which aids in digestion, helps regulate blood sugar levels, and promotes a feeling of fullness, making it an excellent option for weight management.

The yogurt and besan (gram flour) in the kadhi further contribute to its protein content, while also offering beneficial probiotics that support gut health and boost the immune system.

Kala chana kadhi is also low in fat and packed with essential vitamins and minerals. The combination of black chickpeas, yogurt, and spices ensures a good intake of iron, calcium, magnesium, and B vitamins.

Overall, it is a wholesome, nutritious meal that supports a healthy lifestyle, making it suitable for those on weight loss or diabetic-friendly diets.

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 for a complete and nutritious meal. Garnish with freshly chopped cilantro to add a burst of freshness.

For a traditional touch, serve it alongside pickles and papad, and consider adding a dollop of ghee on top for extra richness. A simple cucumber and onion salad on the side can help balance the flavors and enhance the overall dining experience.

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

Kala chana kadhi is a healthy delicious dish from Jaisalmer, Rajasthan. It is made of black chickpeas cooked in a tangy & spicy yogurt gravy.

4.96 from 117 votes

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Recipe Info

Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Servings 4

Category Main Course

Cuisine Indian

Nutrition

Calories: 311kcal | Carbohydrates: 36g | Protein: 17g | Fat: 11g | Fiber: 4g

Video

Ingredients For Jaisalmer Kala Chana Kadhi Recipe | Rajasthani Black Chickpea Curry

 

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For making the kadhi

• ▢ 1 Cup Kale Chane (Black Chickpeas)
• ▢ 1.5 Cups Plain Curd (Yogurt)
• ▢ 3 Cups Water
• ▢ 3 Tablespoons Besan (Gram Flour)
• ▢ 1/2 Teaspoon Turmeric Powder (Haldi)
• ▢ 3/4 Teaspoon Red Chilli Powder
• ▢ 2 Teaspoons Coriander Powder
• ▢ 1 Teaspoon Garam Masala
• ▢ 2 Teaspoons 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

1. Soak black chickpeas overnight or for 6-8 hours in water. Then pressure cook them for 5-6 whistles, around 20 mins.
   1 Cup Kale Chane (Black Chickpeas)
   
2. Optionally, gently mash a few chickpeas with the back of a spoon.
   
3. Take some curd in a mixing bowl.
   1.5 Cups Plain Curd (Yogurt)
   
4. Add besan (gram flour), turmeric powder, red chilli powder, coriander powder and garam masala.
   3 Tablespoons Besan (Gram Flour), 1/2 Teaspoon Turmeric Powder (Haldi), 3/4 Teaspoon Red Chilli Powder, 2 Teaspoons Coriander Powder, 1 Teaspoon Garam Masala
   
5. Mix the besan and dry spices with the curd and remove all the lumps
   
6. Add water to the mixture and mix well.
   3 Cups Water
   
7. 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)
   
8. Add the curd mixture prepared earlier to the pan.
   
9. Stir continuously on low medium heat till the mixture comes to a boil. Then add salt.
   2 Teaspoons Salt
   
10. Add the boiled chickpeas to the pan.
    
11. Simmer for 5-7 mins on low heat, stirring occasionally.
    

Preparing the tempering

1. 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
   
2. Fry for a minute till the tempering is raosted.
   
3. Pour the hot tempering on the kadhi and serve it hot with rice.
   

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