| Prep Time | 10 minutes |
| Cook Time | 45 minutes |
| Servings |
servings
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Ingredients
- 1/2 cup Kala Chana/ Black Chickpea soaked overnight
- 1 cup yogurt whisked
- 4 tbsp Besan/ Chickpea flour
- 1/2 tsp Turmeric Powder
- 2 Green Chilies slit
- 1 sprig Curry leaf
- 1.5 cup water
- salt to taste
For tempering :
- 1 onion chopped
- 3 Dry red chilies
- 1 tsp Cumin seeds
- 1/2 tsp Mustard seeds
- 2 pinch asafoetida
- 1 tbsp cooking oil
- 1 tbsp Ghee / Clarified Butter
Ingredients
For tempering :
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Instructions
- 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.
- Cover the lid and cook it for 4 to 5 whistles. Remove from heat and set aside till pressure cool off.
- Add yogurt, besan, turmeric powder, water, salt to a large mixing bowl and whisk well to make a batter without lumps.
- Transfer the yogurt mix in a pan and cook until it boils.
- Now add boiled chana and, mix well. Let it cook on low heat for about 30 minutes till the yogurt turns creamy. Remove from heat.
- For tempering heat oil in a pan and add asafoetida, dry red chilies, cumin, mustard and curry leaves and wait till they crackle. Now add chopped onions and saute till golden.
- Add the tempering to the kadhi and serve hot.
- Serve Kale Chane Ki Kadhi along with Steamed Rice and Kachumber Salad for a weekday meal.
Recipe Notes
If you like this recipe then try making this weekend and enjoy summers with family and friends. Also drop in you feedback and views in comments below.
Love : Shaheen
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