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Kale Chane Ki Kadhi Recipe: How To Make Jodhpuri Kala Chana Kadhi
Kale chane ki kadhi is a popular Rajasthani dish that is prepared commonly in most households. This kadhi recipe is a Jodhpuri speciality. Here is a detailed procedure with images and a video.
Kale chane ki kadhi or Black chane ki kadhi is a Rajasthani delicacy. People who love the Rajasthani cuisine have a unique fondness for this relish.
Kadhi is generally a thick creamy yoghurt-based gravy that has a perfect blend of spices. Unlike the usual, Jodhpuri kala chana kadhi is not yoghurt based. The gravy is made from black chickpea stock and besan.
This enticing Jodhpuri kadhi is commonly served with poori, roti or rice. Since it is a staple dish of that region, it needs no special occasion to be cooked.
If you'd like to prepare this delicious yet different kadhi, watch the video that gives a detailed procedure to prepare this recipe. Also, read the step-by-step procedure with images.
KALE CHANE KI KADHI RECIPE VIDEO
Recipe By: Meena Bhandari
Recipe Type: Main Course
Serves: 4
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Ghee - 1½ tbsp
Hing (asafoetida) - a pinch
Jeera (cumin seeds) - 1 tsp
Boiled kala chana - 1 cup
Kala chana stock (retain the water after boiling the chana) - 1 bowl
Turmeric powder - ½ a tsp
Kashmiri chilli powder - 3 tsp
Coriander powder - 3 tsp
Water - 2½ cups
Salt to taste
Besan (gram flour) - 4 tbsp
Garam masala - 1 tsp
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1. Add a tablespoon of ghee into a heated pan.
2. Add hing and jeera and allow the jeera to turn brown.
3. Then, add the boiled kala chana.
4. Stir well for about 2 minutes.
5. Add turmeric powder and kashmiri chilli powder.
6. Further, add coriander powder and mix well.
7. Add half a tablespoon of ghee.
8. Add ½ a cup of water and allow it to cook for 3-5 minutes.
9. Remove 3-5 spoons of gravy from the top and keep it aside for later use.
10. Add salt, blend well and keep the stove on a low flame.
11. Meanwhile, take the bowl of kala chana stock.
12. Add besan to it and whisk well to get a smooth consistency without any lumps.
13. Pour it into the pan with the kala chana.
14. Stir continuously to avoid the formation of lumps.
15. Further, add 2 cups of water and allow it to cook for 5-6 minutes.
16. Once you see the froth on top, add garam masala and mix well.
17. Allow it to cook for another minute.
18. Transfer it into a serving bowl.
19. Pour the retained gravy as a garnish.
- 1.The kala chana is soaked overnight or for 6-8 hours.
- 2. Pressure cook the soaked chana for up to 8-10 whistles with a pinch of salt added to it.
- 3. Retain the water after taking the boiled chana out. This will make the stock for the recipe.
- 4. Removing the gravy from the top for garnishing in the end is an optional procedure.
- Serving Size - 1 cup
- Calories - 198 cal
- Fat - 9 g
- Protein - 6 g
- Carbohydrates - 23 g
- Fibre - 2 g
STEP BY STEP - HOW TO MAKE KALE CHANE KI KADHI
1. Add a tablespoon of ghee into a heated pan.
2. Add hing and jeera and allow the jeera to turn brown.
3. Then, add the boiled kala chana.
4. Stir well for about 2 minutes.
5. Add turmeric powder and kashmiri chilli powder.
6. Further, add coriander powder and mix well.
7. Add half a tablespoon of ghee.
8. Add ½ a cup of water and allow it to cook for 3-5 minutes.
9. Remove 3-5 spoons of gravy from the top and keep it aside for later use.
10. Add salt, blend well and keep the stove on a low flame.
11. Meanwhile, take the bowl of kala chana stock.
12. Add besan to it and whisk well to get a smooth consistency without any lumps.
13. Pour it into the pan with the kala chana.
14. Stir continuously to avoid the formation of lumps.
15. Further, add 2 cups of water and allow it to cook for 5-6 minutes.
16. Once you see the froth on top, add garam masala and mix well.
17. Allow it to cook for another minute.
18. Transfer it into a serving bowl.
19. Pour the retained gravy as a garnish.
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