Kale chane ki kadhi Recipe

Cooking Directions

• STEP 1.Soak the black chickpeas overnight and pressure cook them until they are soft.
• STEP 2.In a separate bowl, whisk together yogurt, gram flour, and water to make a smooth paste.
• STEP 3.Heat oil in a pan and add cumin seeds, mustard seeds, and fenugreek seeds. Once they splutter, add chopped onions and sauté until golden brown.
• STEP 4.Add ginger-garlic paste, green chilies, and spices like turmeric powder, red chili powder, and coriander powder. Cook for a minute.
• STEP 5.Add the cooked chickpeas and the yogurt mixture to the pan. Stir well and let it simmer for 10-15 minutes.
• STEP 6.In a separate tempering pan, heat ghee and add dried red chilies, curry leaves, and asafoetida. Pour this tempering over the kadhi.
• STEP 7.Garnish with fresh coriander leaves and serve hot with rice or roti.

Cooking Tips

• Make sure to soak the black chickpeas overnight to ensure they cook properly.
• Whisk the yogurt and gram flour mixture well to avoid any lumps in the kadhi.
• Adjust the spice levels according to your taste preference.

Storage and Serving

• Kale chane ki kadhi can be stored in an airtight container in the refrigerator for up to 2 days.
• Reheat the kadhi on the stovetop or in the microwave before serving.
• Serve the kadhi hot with steamed rice or roti for a complete meal.