Jaisalmer Kala Chana Kadhi Recipe - Rajasthani Chickpea Curry
Jaisalmer Kala Chana Kadhi Recipe, is a recipe that has been originated from a city called “Jaisalmer” in Rajasthan. The kadhi is generally a yogurt based curry cooked along with besan, red chilli powder, coriander powder, garam masala and turmeric.
Ingredients
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1/2 cup Kala Chana (Brown Chickpeas)
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soaked overnight in water
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1 cup Curd (Dahi / Yogurt)
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2 tablespoons Gram flour (besan)
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1/2 teaspoon Turmeric powder (Haldi)
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1 teaspoon Coriander Powder (Dhania)
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1/4 teaspoon Red Chilli powder
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1/2 teaspoon Garam masala powder
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Salt
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to taste
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Ingredients for seasoning
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1/4 teaspoon Cumin seeds (Jeera)
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1 Green Chilli
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chopped
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1 teaspoons Ghee
Instructions
Step 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
Step 2
It will take about 20 minutes to cook the Kala chana
Step 3
Keep this aside
Step 4
We will first start by combining all the main ingredients in a large saucepan
Step 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
Step 6
Place the saucepan on medium heat and bring the Kadhi mixture to a boil
Step 7
While the Kadhi is boiling, keep whisking it continuously, so it becomes smooth
Step 8
Continue to whisk it until you notice it has begun to thicken and the Kadhi is smooth
Step 9
Once it is beginning to become smooth, add the kala chana into the kadhi
Step 10
You can optionally mash a few kala chana and add into the Jaisalmer Kala Chana Kadhi
Step 11
Simmer for a good 10 minutes
Step 12
The more you simmer, the tastier the kadhi gets
Step 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
Step 14
Serve the Jaisalmeri Kala Chana Kadhi Recipe along hot steamed rice and Instant Raw Mango Pickle for a wholesome weeknight dinner