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Main ingredients | Brown Chickpeas, Yogurt, Gram Flour, |
Cuisine | Rajasthani |
Course | Dals and Kadhis |
Prep time | 25-30 minutes |
Cook time | 20-25 minutes |
Serve | 4 |
Taste | Tangy |
Level of Cooking | Easy |
Others | Vegetarian |
Ingredients
- 1 cup boiled brown chickpeas (kala chana)
- 1½ cups yogurt
- 2 tablespoons gram flour (besan)
- ½ teaspoon turmeric powder
- Salt to taste
- 1 teaspoon red chilli powder
- 2 teaspoons coriander powder
- 1 teaspoon garam masala powder
- 2 green chillies, chopped
- 2 tablespoons ghee
- 1 teaspoon cumin seeds
- ¼ teaspoon asafoetida (hing)
- 2 tablespoons chopped fresh coriander leaves
- Red chilli oil for drizzling
- Steamed rice to serve
Method
- Take yogurt in a large bowl, add gram flour, turmeric powder, salt, red chilli powder, coriander powder, garam masala powder and green chillies and whisk till a lump free mixture is formed. Add 3 cups water and mix well.
- Heat ghee in a deep pan. Add cumin seeds and let them change colour. Add asafoetida and cook for a few seconds. Add boiled brown chickpeas and mix well.
- Add the yogurt mixture and mix well. Cook for 10-15 minutes or till done.
- Add coriander leaves, mix and cook for 1 minute.
- Transfer the kadhi into a serving bowl and serve hot with steamed rice.
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