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.
Recipe Info
Nutrition
Calories: 311kcal | Carbohydrates: 36g | Protein: 17g | Fat: 11g | Fiber: 4g
Video
Ingredients For Jaisalmer Kala Chana Kadhi Recipe | Rajasthani Black Chickpea Curry
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
- 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)
- Optionally, gently mash a few chickpeas with the back of a spoon.
- Take some curd in a mixing bowl.1.5 Cups Plain Curd (Yogurt)
- 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
- Mix the besan and dry spices with the curd and remove all the lumps
- Add water to the mixture and mix well.3 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.2 Teaspoons 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.
