Kala Channa Kadhi

 Today I am sharing another yogurt based recipe for the protein rich dishes.My family likes mor kulambhu a lot.So I try varieties of yogurt based curries.

Kadi is a North Indian version of mor kulambhu whereas gram flour and yogurt mixture is used.
Like South Indian version,kadhi has so many versions and popular in many sates.One such version is with kala chann(black chickpeas),quiet popular in Rajasthan.

The recipe sounds so simple but the taste is so amazing with piping hot rice.Tastes better if ghee is used for seasoning but I used the cooking oil.

                                                             

                                                            

                         Kala Channa Kadhi/Black Chicpeas in  Yogurt Sauce

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   Basic Information

   Preparation time ~ 10 minutes
   Cooking time ~ 15 minutes

   Serves ~3(generously)

  Ingredients

Ingredient	Quantity
Black chickpeas/kala channa	1 cup(soaked)
Thick Yogurt/thayir	1-1.25 cups
Gram flour/kadala maavu	2 tbs
Green chilly/pachamilagai	3-4(slit lenghty)
Red chilly powder/milagai podi	1/2 tsp
Turmeric powder	1/4 tsp
Curry leaves	few leaves
Coriander leaves	as needed
Oil	1 tbs
Salt	1 tsp

 For the tempering

Ingredient	Quantity
Mustard seeds	1/2 tsp
Cumin seeds/jeeragam	1/2 tsp
Red Chilly/varamilagai	2 (broken)
Asafotida/perungayam	a pinch

  

   Method 

• Cook the soaked black chickpeas in a pressure cooker for 2-3 whistles along with water and a pinch of salt 

• To the yogurt add the gram flour,turmeric powder and a cup of water.Whisk it well and keep it aside.

• Now in a pan heat the oil and crackle the mustard seeds,cumin seeds,add in the asafoetida and red chilly.Toast the curry leaves and the black chickpeas,red chilly powder and salt.Give it a mix.Add in the yogurt mixture and 1/2 cup of water. 

• Let it boil for 3-4 minutes in a medium flame.Put off the flame and add in the chopped coriander leaves.

•  Serve it  with rice.

Enjoy.........................

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