Healthy Kala Chana Kadhi with Creamy Yogurt Base
Indian · Organized from the video by HomeCookingShow
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Ingredients
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Steps
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- 1
Add the soaked kala chana and enough water to completely immerse it in a pressure cooker with 1/2 tsp salt. Pressure cook for 3 to 4 whistles on medium flame.
💡 Ensure chana is fully covered by water
- 2
In a bowl, whisk together 400 g fresh curd, 4 tbsp besan, 1 tsp salt, 1/2 tsp turmeric powder, 2 tsp Kashmiri red chili powder, and 2 tsp coriander powder. Dilute with a little water to a creamy consistency and set aside.
💡 Use a whisk to ensure a smooth mixture
- 3
Heat 1 tbsp oil in a kadai. Add 1/4 tsp fenugreek seeds and 1 tsp cumin seeds. Add 2 cut red chilies, 3 slit green chilies, and curry leaves. Maintain low flame and mix.
💡 Keep the flame low when adding spices
- 4
Add 2 tsp grated ginger and mix. After 30 seconds, add a small cup of freshly chopped coriander leaves.
💡 The coriander adds a fresh flavor profile
⏱ 30 seconds
- 5
Add the cooked kala chana to the kadai and cook for about 2 minutes.
💡 Mix well to combine flavors
⏱ 2 minutes
- 6
Pour in the prepared kadhi mixture. Maintain low flame, mix, and then dilute the mixture by adding the cooked chana water. Simmer on medium-low flame for 10 to 15 minutes until thickened and oil separates.
💡 Check seasoning and add salt if needed towards the end
🔥 simmer⏱ 10 to 15 minutes
- 7
Turn off the stove. In a tempering pan, melt 2 tbsp ghee. Add 1/2 tsp chilli powder and 1/4 tsp hing. Pour this tempered ghee over the curry and gently mix.
💡 The ghee tempering provides the final aromatic touch
Tips
- The combination of yogurt and protein-rich black chana makes a nutritious meal.
- The mixture should be thickened and the oil should begin to separate to indicate it is cooked.
This recipe was organized from the source video's transcript. Amounts follow what the video presents. Source: HomeCookingShow on YouTube