Authentic Jaisalmer Kala Chana Kadhi – Rajasthani Chickpea Yogurt Curry
Jaisalmer Kala Chana Kadhi Recipe – Rajasthani Chickpea Curry
Embrace the vibrant flavors of Rajasthan with this comforting and wholesome dish, the Jaisalmer Kala Chana Kadhi. Made with brown chickpeas (kala chana) and a lightly spiced yogurt and gram flour (besan) curry, this high-protein vegetarian dish offers a unique blend of tanginess and earthiness that is perfect for any meal, especially when paired with steamed rice. Enjoy this recipe as a warming, protein-rich option that is rich in nutrients and simple to prepare.
Ingredients
| Ingredient | Quantity |
|---|---|
| Kala Chana (Brown Chickpeas) | 1/2 cup, soaked overnight |
| Curd (Dahi / Yogurt) | 1 cup |
| Gram flour (Besan) | 2 tablespoons |
| 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 taste |
| Cumin seeds (Jeera) | 1/4 teaspoon |
| Green Chilli | 1, chopped |
| Ghee | 1 teaspoon |
Nutritional Information (Approximate per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 190 kcal |
| Protein | 8 g |
| Carbohydrates | 26 g |
| Dietary Fiber | 6 g |
| Total Fat | 5 g |
| Saturated Fat | 2.5 g |
| Cholesterol | 8 mg |
| Sodium | 240 mg |
| Potassium | 310 mg |
| Calcium | 100 mg |
| Iron | 2 mg |
Instructions
Preparation Time
20 minutes
Cooking Time
35 minutes
Total Time
55 minutes
Servings
4
Cuisine
Rajasthani
Course
Lunch
Directions
-
Cooking the Chickpeas:
Begin by pressure cooking the soaked kala chana with a sufficient amount of water and a pinch of salt. Allow it to cook for approximately 5 to 6 whistles, which should take about 20 minutes, until the chickpeas are tender. Once cooked, set the chickpeas aside and retain some of the cooking water. -
Preparing the Kadhi Mixture:
In a large mixing bowl or saucepan, combine the gram flour (besan) and yogurt. Gradually add 2 cups of water to the mixture, stirring constantly to avoid lumps. Add salt, turmeric powder, coriander powder, and red chili powder to the mixture, and whisk until you achieve a smooth, lump-free paste. -
Cooking the Kadhi Base:
Place the saucepan over medium heat and bring the kadhi mixture to a boil. Stir continuously to ensure a smooth consistency as it thickens. Maintain a gentle simmer, stirring frequently until the mixture is slightly thick and creamy, without any lumps. -
Adding the Chickpeas:
Once the kadhi has achieved a smooth texture, add the cooked kala chana to the mixture. For added texture, you can lightly mash a few chickpeas before adding them. Simmer the kadhi with the chickpeas for another 10 minutes to allow the flavors to meld together. The longer you simmer, the richer and more flavorful the kadhi becomes. -
Tempering the Kadhi:
In a small tempering pan, heat the ghee over medium heat. Add the cumin seeds and chopped green chili to the ghee, allowing them to sizzle and release their aromas. Pour this fragrant tempering over the kadhi, giving it a final stir. -
Serving Suggestions:
Serve the Jaisalmer Kala Chana Kadhi hot with steamed rice for a traditional Rajasthani experience. Pair it with a side of Instant Raw Mango Pickle for added tang and enjoy a satisfying meal that’s perfect for a weeknight dinner.
This Jaisalmer Kala Chana Kadhi Recipe offers a delightful taste of Rajasthani cuisine in a nutritious, flavorful dish that’s both nourishing and simple to prepare. With its hearty ingredients and delicate spices, this chickpea kadhi will quickly become a favorite.
