Kala Chana Kadhi
If you want to add more gluten free and lacto ovo vegetarian recipes to your recipe box, Kala Chana Kadhi might be a recipe you should try. For $1.22 per serving, this recipe covers 6% of your daily requirements of vitamins and minerals. This recipe makes 2 servings with 167 calories, 5g of protein, and 11g of fat each. This recipe from Spice Up the Curry requires asafoetida, salt, coriander powder, and cumin seeds. A few people made this recipe, and 22 would say it hit the spot. It works well as a side dish. From preparation to the plate, this recipe takes approximately 8 hours and 5 minutes. With a spoonacular score of 36%, this dish is not so excellent. Try kala chana curry , how to make punjabi kala chana masala, kala chana sundal, how to make kala chana sundal for ganesh chaturthi, and kala chanan usal , how to make kala chanan usal | black chanan usal for similar recipes.
Servings: 2
Preparation duration: 485 minutes
Ingredients:
Asafoetida – a pinch
Besan (chickpea flour) – 4 teaspoons
Coriander powder – 2 teaspoons
Cumin seeds – 1 teaspoon
Garam masala – 1 teaspoon
Ghee (clarified butter) – 3 teaspoons
Green chilies – 2, chopped finely
Red chili powder – 1 teaspoon
Salt – to taste
Turmeric powder – ¼ teaspoon
Water – ¼ cup
Yogurt – ½ cup
Kala chana – ½ cup
Equipment:
pressure cooker
bowl
frying pan
Cooking instruction summary:
Wash kala chana under running water. Soak in enough water for 8 hours or overnight.To boil chana, discard soaked water and transfer soaked chana in pressure cooker, add 1 ½ cups of water. Close pressure cooker put the weight on. Cook it on high for 2 whistles then lower the heat to medium - low and cook it for another 30 minutes. Turn off the heat. Let the pressure go by itself.Take yogurt, besan, turmeric powder, red chili powder, coriander powder, garam masala, salt and green chilies in a bowl. Mix well.Add water from boiled chana. Mix well. Make sure there are not any lumps.Heat the ghee in pan on medium heat.Once hot add cumin seeds and asafoetida. Let the cumin seeds sizzle.Then add yogurt mixture. Mix well.Add boiled chana and water. Mix well.Let it come to boil. Then cook it for 5 minutes. Stir in between.Serve hot.
Step by step:
1. Wash kala chana under running water. Soak in enough water for 8 hours or overnight.To boil chana, discard soaked water and transfer soaked chana in pressure cooker, add 1 ½ cups of water. Close pressure cooker put the weight on. Cook it on high for 2 whistles then lower the heat to medium - low and cook it for another 30 minutes. Turn off the heat.
2. Let the pressure go by itself.Take yogurt, besan, turmeric powder, red chili powder, coriander powder, garam masala, salt and green chilies in a bowl.
3. Mix well.
4. Add water from boiled chana.
5. Mix well. Make sure there are not any lumps.
6. Heat the ghee in pan on medium heat.Once hot add cumin seeds and asafoetida.
7. Let the cumin seeds sizzle.Then add yogurt mixture.
8. Mix well.
9. Add boiled chana and water.
10. Mix well.
11. Let it come to boil. Then cook it for 5 minutes. Stir in between.
12. Serve hot.
Nutrition Information:
covered percent of daily need
