Jaisalmeri Kala Chana KI Kadhi
Serving - 3
PREPARATION
Black chickpeas - 150 grams
Water - 500 milliliters
Water - 900 milliliters
Salt - 1/4 teaspoon
Yogurt - 320 grams
Gram flour- 40 grams
Salt - 1 teaspoon
Red chili - 1 teaspoon
Coriander powder - 1 teaspoon
Turmeric - 1/4 teaspoon
Garam masala - 1/2 teaspoon
Ghee - 1 tablespoon
Cumin - 1 teaspoon
Asafoetida - 1/4 teaspoon
Green Chili - 1 teaspoon
Coriander - 1 tablespoon
Coriander - for garnishing
PREPARATION
- In a mixing bowl, add 150 grams black chickpea and 500 milliliters water.
- Soak for overnight.
- In a pressure cooker, add soaked black chickpea, 900 milliliters water and 1/4 teaspoon salt.
- Pressure cook for 5-6 whistles.
- Open the lid and keep it aside.
- In a mixing bowl, add 320 grams yogurt, 40 grams gram flour, 1 teaspoon salt, 1 teaspoon red chili, 1 teaspoon coriander powder, 1/4 teaspoon turmeric, 1/2 teaspoon garam masala and mix it well.
- Keep aside.
- Heat 1 tablespoon ghee in a pan, add 1 teaspoon cumin and give it a nice stir.
- Now, add 1/4 teaspoon asafoetida, 1 teaspoon green chili and stir again.
- Then, add prepared yogurt mixture, leftover chickpea water and mix it well.
- Add the boiled black chana in it and mix again.
- Now, add 1 tablespoon coriander and mix well.
- Cook for 2-3 minutes on moderate heat.
- Remove the pan from heat.
- Add Jaisalmer kala chana ki kadhi in a serving dish.
- Garnish it with coriander.
- Serve with rice and chapatti.