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Dahi Wale Kale Chane

Jaideep Singh (Jai Ki Rasoi Se)
60 minutes
Prep Time
45 minutes
Cook Time
10 People
Read Instructions Save For Later

ABOUT Dahi Wale Kale Chane RECIPE

Rajasthan, the land of Maharajas, is famous for its rich culture. But what makes the state distinctive and popular is its cuisine. Due to scarcity of water and fresh green vegetables they cook the food that could last for several days and could be eaten without heating. Today in "Jai Ki Rasoi Se" made very yummy and delicious dish called "Dahi Wale Kale Chane". It is very common dish in this region. This dish can be served with any Indian Bread or Flavoured Rice.

Recipe Tags

  • Veg
  • Easy
  • Diwali
  • North Indian
  • Boiling
  • Main Dish
  • Healthy

Ingredients Serving: 10

  1. Chickpeas (Kale Chana) - 250 Grams
  2. Curd (Dahi) - 1 Cup
  3. Gram Flour (Besan) - 1 Table Spoon
  4. Red Chilli Powder (Lal Mirch Powder) - 1 Table Spoon
  5. Coriander Powder (Dhaniya Powder) - 1 Table Spoon
  6. Cumin Powder (Jeera Powder) - 1 Tea Spoon
  7. Whole Spice Powder (Garam Masala Powder) - ½ Tea Spoon
  8. Dry Mango Powder (Aamchoor Powder) - 1 Table Spoon
  9. Cumin Seeds (Jeera) - ½ Tea Spoon
  10. Cumin Seeds (Jeera) - ½ Tea Spoon
  11. Carom Seeds (Ajwain) - 1 Tea Spoon
  12. Turmeric Powder (Haldi Powder) - 1 Tea Spoon
  13. Rock Salt (Kala Namak) - 1 Tea Spoon
  14. Ginger Garlic Paste (Adrak Lasoon Paste) - 1 Table Spoon
  15. Slit Green Chillies (Kati Hari Mirch) - 5 to 6
  16. Finely Chopped Green Coriander (Barik Kata Hara Dhaniya) - 1 Bunch
  17. Finely Chopped Green Chillies (Barik Kati Hari Mirch) - 2 to 3
  18. Oil - As Per Requirement
  19. Salt According to Taste


  1. Note: Soak chickpeas by adding over night or 6 8 hours before preparation. Pressure cooker till you get 4 to 5 whistles. Switch of the gas and allow the pressure to get subsidize. Drain the water and keep aside
  2. In bowl add curd, gram flour, coriander, cumin, whole spice & dry mango, rock salt and normal salt according to taste. Mix all the ingredients and keep aside
  3. Heat oil in a pan or kadai, once the oil is hot add cumin, carom seeds and finely chopped green chillies. Cook till oil gets the flavours
  4. Add ginger garlic paste. Cook till the moisture gets evaporated
  5. Now add red chilli & turmeric powder. Mix and cook till oil get separated from the masala
  6. Add curd mixture and drained water of the boiled chickpeas. Mix and cook till it come to a boil
  7. Add the boiled chick peas and mix. Cover and cook for 2 to 3 minutes or till oil get separated
  8. Finaly add the finely chopped green coriander and cook for another one minute
  9. Now the dish is ready to be serve with any Indian bread or flavored rice

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Seema Sharma
Seema Sharma   Oct-03-2018


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