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Black Chana Kadhi - Kala Chana Kadhi

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Black Chana Kadhi or Jaisalmeri kala chana kadhi is a chickpea flour based spicy and thick yogurt curry, made with dried black chickpea.

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Black chana kadhi:

What is Kala Chana Kadhi?

Black Chana Kadhi or Jaisalmeri Kala Chana Kadhi is a chickpea flour based spicy curry, made with dried black chickpea. This is a traditional specialty of Rajasthani cuisine (India).

Kala chana kadhi/Black Chana Kadhi aka Jaislmeri Chane is a very simple, easy and quick side dish. This gluten-free curry is very nutritious and full of good health. This humble dish can be served with steamed rice, and chapati. This is one of the tastiest Black chana dish, which tastes wonderful.

Let’s learn to cook Black Chana Kadhi (Jaisalmeri kala chana kadhi) in easy to understand quick steps.

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Discard water from the soaked chickpeas and wash again. Transfer soaked chana in a pressure cooker, and add 1 ½ cups of water. Cover the lid and cook it for 4-5 whistles. Remove from heat and set aside. Let the presser cool off. Add yogurt, chickpea flour, turmeric powder, water, salt to a large mixing bowl and whisk well to make a batter without lumps.

Heat 1 tbsp oil in a pan on medium heat. Add mustard seeds, dried red chilies, fenugreek seeds, and asafetida. When the seeds start to crackle add yogurt mixture to it and mix well. Stir continuously until it boils. Now add boiled chana and, mix well. Let it cook on low heat for about 30 minutes. Remove from heat.

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Method for tempering:

Heat oil in a pan. Add mustard seeds to it. When the seeds start to crackle, add chopped onions, and chopped garlic to it. Saute for 3 minutes. Add red chili powder with 1/4 cup water to it. Let it boil for 2 minutes. Remove from heat. Pour this tempering over cooked chana kadhi.

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Black Chana Kadhi - Kala Chana Kadhi [Recipe]

Recipe Image
Black Chickpea (Kala chana ) Kadhi is a traditional Rajasthani dish where chickpea flour based spicy and thick yogurt curry is cooked with black chickpeas.
★★★★✰
(Rating: 4.2 from 64 reviews)

Prep time 🕐 Cook time 🕐 Total time 🕐
1 hours
Category ☶ Cuisine ♨ Serves ☺
Main Indian 4-5
Nutrition Info ⊛ Serving size ⊚
283 calories 1 serving

INGREDIENTS

For Black chana kadhi //
  • 1/2 black chickpea (chana), washed & soaked overnight
  • 1 cup natural yogurt (dahi) at room temperture
  • 4 tablespoons chickpea flour (besan)
  • 1/4 teaspoon turmeric powder
  • 2 dried red chilies
  • 1 teaspoon oil
  • 1/4 teaspoon cumin seeds
  • 1/4 teaspoon mustard seeds
  • 1/4 teaspoon fenugreek seeds (methi dana)
  • a pinch of asafetida
  • salt to taste
  • water
For tempering //
  • 1 medium-sized, onion chopped
  • A pinch of asafetida
  • 2 large garlic cloves chopped
  • 1 teaspoon red chili powder, or to taste
  • 1 teaspoon mustard seeds
  • 2 tablespoons oil

INSTRUCTIONS:

For Black chana kadhi //
  1. Discard water from the soaked chickpeas and wash it again.
  2. Transfer soaked chana in a pressure cooker, and add 2 cups of water.
  3. Cover the pressure cooker with the lid and cook it for 4-5 whistles on medium heat.
  4. Remove from heat and set aside. Let the presser cool off.
  5. Add yogurt, chickpea flour, turmeric powder, water, salt to a large mixing bowl, and whisk well to make a batter without lumps.
  6. Heat 1 tablespoon oil in a pan on medium heat.
  7. Once hot, add mustard seeds, dried red chilies, fenugreek seeds, and asafetida.
  8. When the seeds start to crackle add yogurt mixture to it and mix well.
  9. Stir continuously until it comes to a rolling boil.
  10. Now add boiled chana and, mix well to combine. Let it cook on low heat for about 30 minutes. Remove from heat.
For tempering //
  1. Heat 2 tablespoons oil in a pan. Once hot, add mustard seeds to it.
  2. When the seeds start to crackle, add chopped onions, and chopped garlic to it.
  3. Saute for 3 minutes. Add red chili powder with ¼ cup water to it.
  4. Let it boil for 2 minutes. Remove from heat.
  5. Pour this tempering over cooked chana kadhi.
  6. Serve with hot steamed rice or jeera rice and enjoy!

NOTES:

  1. No notes for this recipe.

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