Rajasthani Kala Chana Kadhi: Whole Bengal Gram in a Yogurt gravy

Jaisalmeri Kala Chana Kadhi (No Onion, No Garlic Recipe)

The other day I was watching a cooking show that featured various thalis from Rajasthan. One of the thalis was entirely satvik and featured only no onion, no garlic recipes. The recipe that caught my eye here was the Jaisalmeri Kala Chana Kadhi.

Jaisalmeri Kala Chana Kadhi made with chana and dahi
Jaisalmeri Kala Chana Kadhi

I love Kala Chana and use it in various ways in my cooking; from the simple Sundal | Guggillu | Tempered Kala Chana to Balaee | Kala Chana Khichdi from Kangra Valley in Himachal to Kadale Kale Saaru | Kala Chana Rasam. So finding another unique recipe that features Kala Chana got me very excited and I made it yesterday.

Jaisalmeri Kala Chana Kadhi is very easy to make and I loved it’s creamy texture made it an excellent accompaniment to rice as well as roti. This recipe also needed very few ingredients and all of them that are found in Indian homes, so making it does not need any major prep work (except soaking the kala chana in advance).

Recipe for Jaisalmeri Kala Chana Kadhi

Jaisalmeri Kala Chana Kadhi
Prep Time
10 mins
Cook Time
40 mins
Soaking Time
6 hrs
Total Time
55 mins
 

I loved this rich and creamy Jaisalmeri Kala Chana Kadhi that pairs well with both rice and roti. It is also a non onion, no garlic satvik recipe.

Course: Accompaniment, Side Dish
Cuisine: Indian, Rajasthani
Keyword: Chana Kadhi, Jaisalmer Chana Kadhi, Jaisalmeri Kala Chana Kadhi, Kala Chana Kadhi
Servings: 4 People
Author: Aruna
Ingredients
  • 1/2 Cup Kala Chana
  • 1 Cup Dahi, Yogurt
  • 2 tsp Besan, Chickpea Flour
  • 1-2 tsp Red Chilli Powder
  • 1 tsp Coriander Powder
  • 1 tsp Roasted Cumin Powder
  • 1 tsp Garam Masala
  • 1/2 tsp Turmeric
  • Salt to Taste
For Tempering
  • 1/2 tsp Hing, Asafoetida
  • 1 tsp Cumin Seeds
  • 1 Green Chilli
  • 1 tbsp Ghee
Instructions
Cooking the Kala Chana
  1. Soak the kala chana in 1-2 cups of water for at least 6 hours.

  2. Drain all the water and add 1 cup water.

  3. Pressure cook till the chana is just soft. This takes 1 whistle and cooking on medium flame for 15 minutes. You can also pressure cook for 4 whistles.

  4. Drain and save the water in which the chana was cooked.

Getting the Dahi Ready
  1. Beat the dahi well to get a smooth consistency.

  2. Add cumin powder, coriander powder, besan, garam masala, and salt. 

  3. Mix well.

  4. Add 1/2 cup of the water in which chana was cooked and mix well. Set aside.

Cooking the Jaisalmeri Kala Chana Kadhi
  1. In a pan, heat the ghee.

  2. Add the cumin seeds and wait till they change colour.

  3. Add asafoetida, red chilli powder, turmeric and green chilli.

  4. Stir-fry for a few seconds.

  5. Add the cooked chana and mix well.

  6. Add the dahi and some more water, if the gravy is too thick.

  7. Simmer for 5 minutes.

  8. Serve hot with rice or roti.

Step-by-Step Instructions to Make Chana Kadhi

  1. Soaking and Cooking the Kala Chana
    1. Soak the chana in enough water for at least 6 hours.
    2. Drain all the water, wash the soaked chana and add 1 cup water.
    3. Now pressure cook the chana till it is soft. I cooked the chana in a pressure cooker; I used high heat till the first whistle and then cooked on medium flame for 15 minutes.

    4. Drain all the water from the cooked chana and save this water. We will use the water to make the gravy.
  2. Preparing the Dahi
    1. Using a spoon or a whisk, mix the dahi well till you get a smooth consistency with no lumps.
    2. To the beaten dahi, add cumin powder, coriander powder, besan, garam masala, and salt.
    3. Mix well. Adding besan to the dahi prevents it from splitting when we cook the kadhi.
    4. Add 1/2 cup of the water in which chana was cooked and mix well. This helps us add another layer of flavour to the Kadhi. 

    5. Set aside this dahi mix. Make this dahi mix before you start making the Kala Chana Kadhi.
    6. Making the Jaisalmeri Kala Chana Kadhi
      1. In a kadhai or a heavy bottomed vessel, over medium flame, melt the ghee.
      2. Add cumin seeds and stir-fry till they start to change colour.
      3. Add hing, chilli powder, turmeric and slit green chilli; and mix well.
      4. Add the boiled chana and mix well.
      5. Gradually add the dahi + spice powder mix and mix well.
      6. If the gravy is very thick, add some water. Use more of the water in which the chana was cooked, if possible.
      7. Simmer the Kadhi for 5 minutes.
      8. Cover and let it rest for a while.
      9. Serve hot Jaisalmeri Kala Chana Kadhi with rice or roti.
Rajasthani Kala Chana Kadhi: Whole Bengal Gram in a Yogurt gravy
Rajasthani Kala Chana Kadhi

I would love to hear your thoughts and suggestions. Do leave me a comment.