Kaale Channe Ki Kadhi or Black chickpeas in a yogurt gravy is a Rajasthani dish that comprises of black chickpeas cooked in a spicy yogurt and chickpea flour (besan) gravy. Famously called Jaisalmer Ke Channe, this dish serves as a perfect accompaniment for both rice and rotis.
A dear friend of ours introduced us to this tangy yogurt based dish – Kaale Channe Ki Kadhi and I fell in love! Because this recipe makes use of minimal ingredients and goes well both with rotis (flatbreads) and rice.
Usually, Indian meals that we cook at home consist of rice and/or rotis, a curry or a lentil dish and a sabzi (vegetable dish) to go on the side. But when I make this kadhi, I don’t see the need for an accompaniment as this one pot dish is a wholesome dish in itself.
It’s an easy recipe to make for those weekends or even weekdays when we have been out all day and we want to get dinner quickly to the table.
My kids love this dish (if I can say that :)). So my older one picks all the chickpeas leaving the gravy as-is and the younger one is all over the gravy. So when I tell them to finish off their dinner, they look at each other so wanting to trade their plates which only reminds me how my brother and I had completely different tastes as well. I am sure most siblings are like that.
How about you and your siblings? I would love to hear you story as well. Let me know via the comment box below.
A quick note about the recipe – the one thing you have to make sure is to stir the yogurt and chickpea mixture constantly till it comes to a boil. This is important because you don’t want the yogurt to curdle.
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- 1 cup black chickpeas or kaala channa, soaked overnight in 3 cups of water
- 1 cup yogurt
- 1/2 tablespoons chickpea flour or besan
- 1 teaspoon coriander powder
- 1 teaspoon cumin powder
- 1 teaspoon garam masala powder
- 1 teaspoon chili powder
- 1/4 teaspoon turmeric powder
- 1/2 teaspoon sugar or powdered jaggery (optional)
- salt to taste
- 2 green chilies, cut lengthwise
For the tadka / tempering
- 1 tablespoon ghee
- 1 teaspoon mustard seeds
- 1 teaspoon cumin seeds
- a pinch of asafoetida
- 8-10 curry leaves
- 1/4th cup finely chopped coriander leaves for garnishing (optional)
- Drain the soaked channa/chickpeas and add it to a pressure cooker along with 3 cups of water. Pressure cook chickpeas till they are done [Note: It takes my cooker around 4 whistles]
- Wait till the cooker cools down to open the lid. Drain off excess water using a colander and reserve the liquid.
- In a saucepan, whisk the following ingredients – yogurt, chickpea flour (besan), coriander powder, cumin powder, chili powder, turmeric powder, garam masala, salt, sugar or powdered jaggery till no lumps remain.
- Add the green chilies and drained chickpeas along with 1/2 cup of the reserved liquid to the saucepan. Mix well.
- Heat the saucepan over medium heat. Bring the mixture to boil while constantly stirring. Reduce heat to medium-low and continue to cook for another 15-20 minutes till the raw taste of chickpea flour disappears.
- For the tempering, heat the oil or ghee (if using) in a small pan and add cumin and mustard seeds. When the seeds crackle, add the asafoetida, curry leaves.Take the pan off heat in 15 seconds. Pour the tempering over the kadhi and continue to simmer for 5 more minutes.
- Take it off heat and garnish it with coriander leaves.