Kaale Channe Ki Kadhi (Black chickpeas in a yogurt gravy)
Kaale Channe Ki Kadhi or Black chickpeas in a yogurt gravy is a Rajasthani dish that comprises of black chickpeas cooked in spicy yogurt and chickpea flour (besan) gravy. Famously called Jaisalmer Ke Channe, this dish serves as a perfect accompaniment for both rice and rotis.
¼cupfinely chopped cilantro / coriander leaves for garnishingoptional
Instructions
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.