By Ujjainee Roy
October 8, 2024
Kala Chana Kadhi is a wholesome and flavorful dish that combines the earthy taste of black chickpeas (kala chana) with the tangy richness of yogurt-based curry (kadhi). This comforting dish is perfect for those who want to enjoy a protein-packed meal with a touch of tangy spices. The kadhi's yogurt and gram flour (besan) base is spiced with turmeric, cumin, and mustard seeds, giving it a unique taste and aroma.
– 1 cup black chickpeas (kala chana), soaked overnight – 1 cup yogurt (dahi), whisked – 2 tbsp gram flour (besan) – 1 tsp turmeric powder – 1 tsp cumin seeds – 1 tsp mustard seeds – 1 tsp red chili powder – 1 tsp coriander powder – 1 tsp garam masala – 2-3 green chilies, slit – 8-10 curry leaves – 1 tbsp oil or ghee
Pressure cook the soaked kala chana with water and salt until soft, then set aside. In a bowl, whisk the yogurt with gram flour (besan), turmeric, red chili powder, and salt. Add water to create a smooth, lump-free mixture.
Heat oil or ghee in a pan, add mustard seeds and cumin seeds. Once they crackle, add curry leaves, green chilies, and cook for a minute. Pour the yogurt-besan mixture into the pan and stir continuously.
Bring it to a boil and then simmer for 15-20 minutes, stirring occasionally to prevent curdling. Add the cooked kala chana to the kadhi, along with garam masala and coriander powder. Simmer for another 10-15 minutes to let the flavors blend.
Garnish with fresh coriander leaves and serve hot with steamed rice or rotis.