Kala chana kadhi recipe
- Kala chana – 1/2 cup
- Yogurt – 1/2 cup
- Besan (chickpea flour) – 4 teaspoons
- Turmeric powder – 1/4 teaspoon
- Red chili powder – 1 teaspoon
- Coriander powder – 2 teaspoons
- Garam masala – 1 teaspoon
- Green chilies – 2, chopped finely
- Ghee (clarified butter) – 3 teaspoons
- Cumin seeds – 1 teaspoon
- Asafoetida – a pinch
- Salt – to taste
- Water – 1/4 cup
Method:
- Wash kala chana under running water. Soak in enough water for 8 hours or overnight.
- To boil chana, discard soaked water and transfer soaked chana in pressure cooker, add 1 1/2 cups of water.
- Close pressure cooker put the weight on.
- Cook it on high for 2 whistles then lower the heat to medium - low and cook it for another 30 minutes.
- Turn off the heat. Let the pressure go by itself.
- Take yogurt, besan, turmeric powder, red chili powder, coriander powder, garam masala, salt and green chilies in a bowl.
- Mix well.Add water from boiled chana. Mix well.
- Make sure there are not any lumps.Heat the ghee in pan on medium heat.
- Once hot add cumin seeds and asafoetida. Let the cumin seeds sizzle.
- Then add yogurt mixture. Mix well.Add boiled chana and water. Mix well.Let it come to boil.
- Then cook it for 5 minutes. Stir in between.Serve hot.