Serves 2
485 min
Kala Chana Kadhi
Recipe GLPR998eb92c63dda5
A creamy, tangy Indian curry made with black chickpeas simmered in a spiced yogurt and chickpea flour sauce. The dish features aromatic whole spices, warming spice powders, and the richness of ghee, creating a comforting side dish with a perfect balance of heat and tartness. This gluten-free preparation showcases traditional Indian cooking techniques and bold spice flavor.
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Ingredients
½ cup Kala chana (black chickpeas)
Water for soaking chana
1½ cups Water for cooking chana
½ cup Yogurt
4 teaspoons Besan (chickpea flour)
¼ teaspoon Turmeric powder
1 teaspoon Red chili powder
2 teaspoons Coriander powder
1 teaspoon Garam masala
Salt to taste
2 Green chilies, finely chopped
3 teaspoons Ghee (clarified butter)
1 teaspoon Cumin seeds
pinch Asafoetida (hing)
¼ cup Water for the yogurt mixture
Directions
Rinse the kala chana thoroughly under running water. Soak in enough water for at least 8 hours or overnight until the beans are softened and expanded.
Discard the soaking water and transfer the soaked kala chana into a pressure cooker. Add 1½ cups of fresh water and close the lid securely with the weight in place.
Cook on high heat until the pressure valve releases 2 whistles. Then reduce the heat to medium-low and continue cooking for another 30 minutes until the beans are completely tender.
Turn off the heat and allow the pressure to release naturally from the cooker. Once the pressure has fully dissipated, carefully open the lid and set the cooked chana aside.
In a bowl, combine the yogurt, besan, turmeric powder, red chili powder, coriander powder, garam masala, salt, and finely chopped green chilies.
Mix the yogurt mixture thoroughly to create a smooth paste, ensuring there are no lumps of besan or other ingredients.
Add ¼ cup of water to the yogurt mixture and stir well until fully combined and smooth.
Heat the ghee in a pan over medium heat until shimmering. Once hot, add the cumin seeds and asafoetida, allowing the seeds to sizzle and release their aroma for about 30 seconds.
Carefully pour the yogurt mixture into the pan with the hot ghee and spices. Stir continuously to prevent lumps from forming and to blend all ingredients evenly.
Add the cooked kala chana along with the remaining cooking liquid from the pressure cooker and stir well to combine.
Bring the kadhi to a boil over medium heat. Once boiling, reduce the heat and simmer for 5 minutes, stirring occasionally to ensure even cooking and to prevent sticking.
Transfer the kala chana kadhi to a serving dish and serve hot as a side dish alongside rice or Indian bread.
