BLACK CHANA KADHI

Black chana kadhi is the speciality of Rajasthan.  IFC # 3 hosted by Manjula Kanted selected Rajasthani cuisine and this one is part of Rajasthani Thali.  I decided to try one by one.  Here is the post.  Thanks to Majula kanted.

Black chana cooked in yoghurt based gravy goes well with hot white rice. loved it.  today's special.

Kale channa ki kadhi

1/2 cup Kala channa ( black chickpes ) - soaked over nite

1 cup Yogurt

2 tbsp Besan

1/4 tsp Mustard seeds

1/4 tsp cumin seeds

2 tbsp chopped coriander leaves

1/4 tsp turmeric powder

1/2 tsp Red chilli powder  ( adjust to your taste)

2 No green chilli

1 tbsp ghee

1 sprig curry leaves

1/2 tsp ginger garlic paste  (optional)

asafoetida  (optional)

salt to taste

Method:

Cook the kale channa in pressure cooker . Ensure that it should not be mushy. three whistle is enough to cook the same.  

In a bowl add curd 1 cup of water , salt turmeric, Besan and churn it well .Keep it aside.

In a sauce pan heat ghee after they melt add mustard , cumin seeds and wait until they crackle.

Now add the pressure cooked and drained kala channa and saute .

Add red chilli powder,  curry leaves, green chilli  and mix them well.

Now pour in the churned butter milk or curd mixture and simmer the flame .

Let them boil till the raw smell of the besan goes of.

Use a non stick pan so that it will not stick to the bottom of the pan. 

Keep on stirring occasionally and Boil them well.

Once the raw smell from besan goes of and the kadhi become a  bit thick switch of the flame and garnish with coriander leaves .  When it cools down, the kadhi become thick.  you can add hot water while serving.

NOTE:  I added ginger garlic paste, asafoetida to avoid gas trouble. The original recipe does not contain this ingredient.

Linking this post to Manjula Kanted desifiesta.blogspot.com