Name: chickpeas kadhi recipe by Anjali Valecha at BetterButter
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 2
Ingredients: 1 cup boiled chickpeas; 3/4 cup curd; water, as required; 2 tsp oil; 1/2 tsp mustard seeds; 1/2 tsp cumin seeds; 1/4 tsp fenugreek seeds/ methidana; pinch asafoetida; 10-12 curry leaves; 2-3 dry red chillies; 1 onion; 1 tsp ginger garlic paste; 1 tbsp gram flour; 1/4 cup sliced green capsicum; 1/2 tsp turmeric powder; 1/2 tsp coriander powder; 1/2 tsp red chilli powder; 1/2 tsp garam masala powder; coriander leaves, for garnish; for tempering; 1 tsp oil; 1/4 tsp mustard seeds; 5-6 curry leaves; 1/2 tsp red chilli powder

Ingredients Serving: 2

1 cup boiled chickpeas
3/4 cup curd
water, as required
2 tsp oil
1/2 tsp mustard seeds
1/2 tsp cumin seeds
1/4 tsp fenugreek seeds/ methidana
pinch asafoetida
10-12 curry leaves
2-3 dry red chillies
1 onion
1 tsp ginger garlic paste
1 tbsp gram flour
1/4 cup sliced green capsicum
1/2 tsp turmeric powder
1/2 tsp coriander powder
1/2 tsp red chilli powder
1/2 tsp garam masala powder
coriander leaves, for garnish
for tempering
1 tsp oil
1/4 tsp mustard seeds
5-6 curry leaves
1/2 tsp red chilli powder

Instructions

In a Kadai or deep pan heat oil.
Add mustard and cumin seeds.
After they splutter, add fenugreek seeds and asafoetida.
Then add curry leaves and dry red chillies.
Now add finely sliced onion and sauté it till light brown.
Add ginger garlic paste and sauté till the raw smell goes off.
Add gram flour and sauté on low flame till it gets light brown and fragrant.
Add all the dry spices turmeric powder, coriander powder and red chilli powder and mix well.
Add beaten curd and whisk well.
Cook it for few minutes covered till it leaves oil.
Add the boiled chickpeas, sliced capsicum and salt and mix well.
Add water as per the gravy you want, I added nearly 3/4 cup as it gets thick on cooling.
Let it simmer covered on low flame for 2-3 mins
Add garam masala powder and switch off the flame.
Heat oil in a tempering pan and add mustard seeds, curry leaves and red chilli powder .
Add this tempering to the final curry and garnish with coriander leaves.
Serve hot with roti or rice of your choice.

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