Jaisalmer Kala Chana Kadhi Recipe - Rajasthani Chick Curry
A high protein Rajasthani recipe with kala chana (brown chickpeas) - soaked overnight in water, curd (dahi / yogurt), tablespoons flour (besan). Ready in 55 min, serves 4.
Curated byPriyanka Rathore🇮🇳
Instructions
14 steps- 1
To begin making the Jaisalmer Kala Chana Kadhi, pressure cook the soaked chickpeas with water and salt for at least 5 to 6 whistles
kala chana (brown chickpeas) - soaked overnight in water(1/2 cup)salt - to taste - 2
It will take about 20 minutes to cook the Kala chana
kala chana (brown chickpeas) - soaked overnight in water(1/2 cup) - 3
Keep this aside
- 4
We will first start by combining all the main ingredients in a large saucepan
- 5
Add besan, yogurt, 2 cups of water,salt, turmeric powder, coriander powder, red chilli powder and whisk it all together, until it forms a smooth paste without lumps
kala chana (brown chickpeas) - soaked overnight in water(1/2 cup)turmeric powder (haldi)(1/2 teaspoon)coriander powder (dhania)(1 teaspoon)red chilli powder(1/4 teaspoon)garam masala powder(1/2 teaspoon)salt - to tastegreen chilli - chopped(1) - 6
Place the saucepan on medium heat and bring the Kadhi mixture to a boil
- 7
While the Kadhi is boiling, keep whisking it continuously, so it becomes smooth
- 8
Continue to whisk it until you notice it has begun to thicken and the Kadhi is smooth
- 9
Once it is beginning to become smooth, add the kala chana into the kadhi
kala chana (brown chickpeas) - soaked overnight in water(1/2 cup) - 10
You can optionally mash a few kala chana and add into the Jaisalmer Kala Chana Kadhi
kala chana (brown chickpeas) - soaked overnight in water(1/2 cup) - 11
Simmer for a good 10 minutes
- 12
The more you simmer, the tastier the kadhi gets
- 13
To temper the Jaisalmer Kala Chana Kadhi, heat a small tempering pan with ghee, add cumin seeds and green chilies and pour it on top of the kadhi and serve hot
kala chana (brown chickpeas) - soaked overnight in water(1/2 cup)cumin seeds (jeera)(1/4 teaspoon)green chilli - chopped(1)teaspoons ghee(1) - 14
Serve the Jaisalmeri Kala Chana Kadhi Recipe along hot steamed rice and Instant Raw Mango Pickle for a wholesome weeknight dinner
kala chana (brown chickpeas) - soaked overnight in water(1/2 cup)
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Jaisalmer Kala Chana Kadhi Recipe - Rajasthani Chick Curry
A high protein Rajasthani recipe with kala chana (brown chickpeas) - soaked overnight in water, curd (dahi / yogurt), tablespoons flour (besan). Ready in 55 min, serves 4.
Curated byPriyanka Rathore🇮🇳
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Directions
14 steps- 1
To begin making the Jaisalmer Kala Chana Kadhi, pressure cook the soaked chickpeas with water and salt for at least 5 to 6 whistles
kala chana (brown chickpeas) - soaked overnight in water(1/2 cup)salt - to taste - 2
It will take about 20 minutes to cook the Kala chana
kala chana (brown chickpeas) - soaked overnight in water(1/2 cup) - 3
Keep this aside
- 4
We will first start by combining all the main ingredients in a large saucepan
- 5
Add besan, yogurt, 2 cups of water,salt, turmeric powder, coriander powder, red chilli powder and whisk it all together, until it forms a smooth paste without lumps
kala chana (brown chickpeas) - soaked overnight in water(1/2 cup)turmeric powder (haldi)(1/2 teaspoon)coriander powder (dhania)(1 teaspoon)red chilli powder(1/4 teaspoon)garam masala powder(1/2 teaspoon)salt - to tastegreen chilli - chopped(1) - 6
Place the saucepan on medium heat and bring the Kadhi mixture to a boil
- 7
While the Kadhi is boiling, keep whisking it continuously, so it becomes smooth
- 8
Continue to whisk it until you notice it has begun to thicken and the Kadhi is smooth
- 9
Once it is beginning to become smooth, add the kala chana into the kadhi
kala chana (brown chickpeas) - soaked overnight in water(1/2 cup) - 10
You can optionally mash a few kala chana and add into the Jaisalmer Kala Chana Kadhi
kala chana (brown chickpeas) - soaked overnight in water(1/2 cup) - 11
Simmer for a good 10 minutes
- 12
The more you simmer, the tastier the kadhi gets
- 13
To temper the Jaisalmer Kala Chana Kadhi, heat a small tempering pan with ghee, add cumin seeds and green chilies and pour it on top of the kadhi and serve hot
kala chana (brown chickpeas) - soaked overnight in water(1/2 cup)cumin seeds (jeera)(1/4 teaspoon)green chilli - chopped(1)teaspoons ghee(1) - 14
Serve the Jaisalmeri Kala Chana Kadhi Recipe along hot steamed rice and Instant Raw Mango Pickle for a wholesome weeknight dinner
kala chana (brown chickpeas) - soaked overnight in water(1/2 cup)
Rate this recipe
