Follow these steps for perfect results
Kala Chana (Brown Chickpeas)
soaked overnight
Curd (Dahi / Yogurt)
Gram flour (besan)
Turmeric powder (Haldi)
Coriander Powder (Dhania)
Red Chilli powder
Garam masala powder
Salt
to taste
Cumin seeds (Jeera)
Green Chilli
chopped
Ghee
Soak Kala Chana (Brown Chickpeas) overnight in water.
Pressure cook the soaked chickpeas with water and salt for 5-6 whistles (approx. 20 minutes).
Set the cooked chickpeas aside.
In a large saucepan, combine Gram flour (besan), Yogurt (Dahi / Yogurt), 2 cups of water, Salt, Turmeric powder (Haldi), Coriander Powder (Dhania), and Red Chilli powder.
Whisk the mixture until it forms a smooth paste without lumps.
Place the saucepan on medium heat and bring the Kadhi mixture to a boil.
While the Kadhi is boiling, whisk it continuously to keep it smooth.
Continue to whisk until the Kadhi begins to thicken.
Add the cooked Kala Chana into the Kadhi.
Optionally, mash a few Kala Chana and add them to the Kadhi.
Simmer for 10 minutes, or longer for a richer flavor.
For the tempering, heat Ghee in a small tempering pan.
Add Cumin seeds (Jeera) and Green Chilli (chopped) to the hot ghee.
Pour the tempering on top of the Kadhi.
Serve hot with steamed rice and Instant Raw Mango Pickle.
Expert advice for the best results
Simmering the kadhi for a longer time intensifies the flavor.
Adjust the amount of red chilli powder according to your spice preference.
Serve with a side of chopped onions and cilantro for added freshness.
Everything you need to know before you start
15 minutes
Can be made 1-2 days ahead and stored in the refrigerator.
Serve in a bowl garnished with fresh coriander leaves and a swirl of ghee.
Serve hot with steamed rice or roti.
Serve with a side of pickle or chutney.
Cools the palate and complements the spicy flavors.
Discover the story behind this recipe
A staple dish in Rajasthani cuisine, often prepared during festive occasions and family gatherings.
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