By Krati Purwar
September 18, 2024
In the Jaisalmer region, kala chana kadhi is quite famous as opposed to palak, boondi, and pakori in the rest of the parts of India. If you would like to tweak your recipe for kadhi, this one is a must-try.
1 cup curd ½ cup kala chana 2 tbsp gram flour ½ tsp garam masala Salt to taste ½ tsp red chilli, turmeric powder 1 tsp coriander powder 1 green chilli ¼ tsp cumin/ mustard seeds 1 tbsp ghee
Boil soaked black chickpeas for up to 5-6 whistles and keep them aside.
Add all the spices to the curd and whisk it. Meanwhile, roast gram flour in a pan.
Add curd and water to gram flour and whisk so that lumps do not form.
Keep up with occasional stirring until the mixture thickens and comes to a boil.
Add boiled kala chana and let the kadhi cook. If it gets too thick, add some boiling water to it.
Add boiled kala chana and let the kadhi cook. If it gets too thick, add some boiling water to it.