Kale Chane Ki Kadhi | How to make Kale Chane Ki Kadhi

By Shaheen Ali  |  10th Apr 2017  |  
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  • Kale Chane Ki Kadhi, How to make Kale Chane Ki Kadhi
Kale Chane Ki Kadhiby Shaheen Ali
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About Kale Chane Ki Kadhi Recipe

Kale Chane Ki Kadhi is a creamy spiced yogurt curry with black chickpea. Kadhi is a quintessential dish that belongs to various parts of India and is mostly loved in Punjab, Gujarat and Maharashtra. Kale Chane Ki Kadhi comes from North India and is typically eaten with plain steamed rice with a dollop of ghee.

Kale Chane Ki Kadhi is a popular aromatic and delicious dish. You can try making this amazing Kale Chane Ki Kadhi in your kitchen. This recipe requires 10 minutes for preparation and 45 minutes to cook. The Kale Chane Ki Kadhi by Shaheen Ali has detailed steps with pictures so you can easily learn how to cook Kale Chane Ki Kadhi at home without any difficulty. Kale Chane Ki Kadhi is enjoyed by everyone and can be served on special occasions. The flavours of the Kale Chane Ki Kadhi would satiate your taste buds. You must try making Kale Chane Ki Kadhi this weekend. Share your Kale Chane Ki Kadhi cooking experience on the BetterButter platform. You can also use the "What's cooking" feature on the app to get in touch with other home chefs like Shaheen Ali for inputs. In case you have any queries for Kale Chane Ki Kadhi you can comment on the recipe page to connect with the Shaheen Ali. You can also rate the Kale Chane Ki Kadhi and give feedback.

Kale Chane Ki Kadhi

Ingredients to make Kale Chane Ki Kadhi

  • 1/2 cup Kala Chana/ Black chickpea, soaked overnight
  • 1 cup yogurt whisked
  • 4 tbsp Besan/ chickpea flour
  • 1/2 tsp turmeric powder
  • 2 green chilies slit
  • 1 sprig curry leaf
  • 1.5 cup water
  • salt to taste
  • For Tempering :
  • 1 onion chopped
  • 3 dry red chilies
  • 1 tsp cumin seeds
  • 1/2 tsp mustard seeds
  • 2 pinch asafoetida
  • 1 tbsp cooking oil
  • 1 tbsp Ghee / clarified butter

How to make Kale Chane Ki Kadhi

  1. To begin making the Kale Chane Ki Kadhi recipe, wash soaked chana under running water and transfer in a pressure cooker, and add 1-1/2 cups of water.
  2. Cover the lid and cook it for 4 to 5 whistles. Remove from heat and set aside till pressure cool off.
  3. Add yogurt, besan, turmeric powder, water, salt to a large mixing bowl and whisk well to make a batter without lumps.
  4. Transfer the yogurt mix in a pan and cook until it boils.
  5. Now add boiled chana and, mix well. Let it cook on low heat for about 30 minutes till the yogurt turns creamy. Remove from heat.
  6. For tempering heat oil in a pan and add asafoetida, dry red chilies, cumin, mustard and curry leaves and wait till they crackle. Now add chopped onions and saute till golden.
  7. Add the tempering to the kadhi and serve hot.
  8. Serve Kale Chane Ki Kadhi along with Steamed Rice and Kachumber Salad for a weekday meal.

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