Kale Chane Ki Kadhi Recipe - Black Chickpea Kadhi
A vegetarian North Indian Recipes recipe with kala chana (brown chickpeas) - soaked overnight, curd (dahi / yogurt), tablespoons flour (besan) - (besan). Ready in 55 min, serves 4.
Curated byKavya Sharma🇮🇳
- 1
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
kala chana (brown chickpeas) - soaked overnight(1/2 cup)water(1 cup) - 2
Cover the lid and cook it for 4 to 5 whistles
- 3
Remove from heat and set aside till pressure cool off
- 4
Add yogurt, besan, turmeric powder, water, salt to a large mixing bowl and whisk well to make a batter without lumps
turmeric powder (haldi)(1/2 teaspoon)water(1 cup)salt - to tastesalt - to taste - 5
Transfer the yogurt mix in a saucepan and cook until it boils
- 6
Once it starts boiling, add boiled chana and, mix well
kala chana (brown chickpeas) - soaked overnight(1/2 cup) - 7
Let it cook on low heat for about 30 minutes till the yogurt turns creamy
- 8
Remove from heat
- 9
For tempering, heat oil in a tadka pan
- 10
Add asafoetida, dry red chilies, cumin seeds, mustard seeds and curry leaves and wait till they crackle
sprig curry leaves(1)cumin seeds (jeera)(1 teaspoon)mustard seeds(1/2 teaspoon)asafoetida (hing) - a pinch - 11
Now add chopped onions and saute till golden
onion - chopped(1) - 12
Add the tempering to the kadhi, stir well and serve hot
- 13
Serve Kale Chane Ki Kadhi along with Steamed Rice, Aloo Bhindi Ki Sabzi, Phulka and Kachumber Salad for a weekday meal
Nutrition Facts
Per serving
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Kale Chane Ki Kadhi Recipe - Black Chickpea Kadhi
A vegetarian North Indian Recipes recipe with kala chana (brown chickpeas) - soaked overnight, curd (dahi / yogurt), tablespoons flour (besan) - (besan). Ready in 55 min, serves 4.
Curated byKavya Sharma🇮🇳
Directions
13 steps- 1
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
kala chana (brown chickpeas) - soaked overnight(1/2 cup)water(1 cup) - 2
Cover the lid and cook it for 4 to 5 whistles
- 3
Remove from heat and set aside till pressure cool off
- 4
Add yogurt, besan, turmeric powder, water, salt to a large mixing bowl and whisk well to make a batter without lumps
turmeric powder (haldi)(1/2 teaspoon)water(1 cup)salt - to tastesalt - to taste - 5
Transfer the yogurt mix in a saucepan and cook until it boils
- 6
Once it starts boiling, add boiled chana and, mix well
kala chana (brown chickpeas) - soaked overnight(1/2 cup) - 7
Let it cook on low heat for about 30 minutes till the yogurt turns creamy
- 8
Remove from heat
- 9
For tempering, heat oil in a tadka pan
- 10
Add asafoetida, dry red chilies, cumin seeds, mustard seeds and curry leaves and wait till they crackle
sprig curry leaves(1)cumin seeds (jeera)(1 teaspoon)mustard seeds(1/2 teaspoon)asafoetida (hing) - a pinch - 11
Now add chopped onions and saute till golden
onion - chopped(1) - 12
Add the tempering to the kadhi, stir well and serve hot
- 13
Serve Kale Chane Ki Kadhi along with Steamed Rice, Aloo Bhindi Ki Sabzi, Phulka and Kachumber Salad for a weekday meal
About this recipe
A vegetarian North Indian Recipes recipe with kala chana (brown chickpeas) - soaked overnight, curd (dahi / yogurt), tablespoons flour (besan) - (besan). Ready in 55 min, serves 4.
Nutrition Facts
Per serving (4 servings)
Rate this recipe
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