Kale Chane Ki Kadhi (Black Chickpea Kadhi)
Description: This delightful Kale Chane Ki Kadhi, or Black Chickpea Kadhi, is a comforting North Indian dish that combines the rich flavors of brown chickpeas with a creamy yogurt base, seasoned with spices that elevate its taste. Perfect for a cozy dinner, serve it alongside steamed rice and vegetable sabzis for a wholesome meal.
Ingredients
| Ingredient | Quantity |
|---|---|
| Kala Chana (Brown Chickpeas) | 1/2 cup (soaked overnight) |
| Curd (Dahi/Yogurt) | 1 cup |
| Gram Flour (Besan) | 4 tablespoons |
| Turmeric Powder (Haldi) | 1/2 teaspoon |
| Green Chillies (slit) | 2 |
| Curry Leaves | 1 sprig |
| Water | 1 cup |
| Salt | To taste |
| Onion (chopped) | 1 |
| Sunflower Oil | 1 tablespoon |
| Dry Red Chillies | 3 |
| Cumin Seeds (Jeera) | 1 teaspoon |
| Mustard Seeds | 1/2 teaspoon |
| Asafoetida (Hing) | A pinch |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | Approx. 180 |
| Protein | 8g |
| Carbohydrates | 25g |
| Fat | 7g |
| Fiber | 6g |
Instructions
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Prepare the Chickpeas: Start by washing the soaked kala chana under running water. Transfer them to a pressure cooker and add 1.5 cups of water. Secure the lid and cook for 4 to 5 whistles. Once done, remove from heat and allow the pressure to release naturally.
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Make the Yogurt Mixture: In a large mixing bowl, combine the yogurt, besan, turmeric powder, and salt. Whisk the mixture thoroughly until smooth, ensuring there are no lumps.
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Cook the Yogurt Mixture: Pour the yogurt mixture into a saucepan and cook over medium heat, stirring occasionally until it comes to a gentle boil.
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Combine and Simmer: Once boiling, add the boiled chana to the yogurt mixture and stir well. Reduce the heat to low and let it simmer for about 30 minutes, allowing the flavors to meld and the yogurt to become creamy.
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Prepare the Tempering: In a tadka pan, heat the sunflower oil over medium heat. Add a pinch of asafoetida, dry red chillies, cumin seeds, mustard seeds, and curry leaves. Sauté until they crackle.
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Finish the Kadhi: Add the chopped onion to the tempering and sauté until golden brown. Pour this tempering over the simmering kadhi, stir well, and remove from heat.
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Serve: Serve the Kale Chane Ki Kadhi hot, paired beautifully with steamed rice, Aloo Bhindi Ki Sabzi, phulka, and a refreshing Kachumber salad for a satisfying weekday meal.
Enjoy this hearty dish that embodies the essence of North Indian cuisine!
