गर्मी में रखे सेहत का ख्याल काले चने की कढ़ी I Black Chickpeas Curry With Curd L Kala Chana Kadhi

Kale Chane Ki Kadhi is a creamy spiced curd yogurt curry with black chickpea.
Healthy kala chana kadhi is good option in summer . Kadhi is a quintessential dish that belongs to various parts of India and is mostly loved in Rajasthan Particularly in jaisalmer, Punjab, Gujarat and Maharashtra. Kale Chane Ki Kadhi comes from North India and is typically eaten with plain steamed rice & roti chapati.

Ingredients: 
for soaking kala chana (black chickpeas) 1 cup of kala chana (dried black chickpeas) - rinsed & soaked overnight or for 8 to 9 hours 2.5 cups water for soaking black chickpeas other ingredients for kala chana curry: 2 tablespoons ghee or oil 1 teaspoon cu
Directions: 
in a pressure cooker, add 2 tablespoon ghee or oil. add cumin. let them crackle and then add finely chopped onions. sauté onions till they become light golden. add garlic, green chilli and saute for 10 to 12 seconds . add finely chopped tomatoes and saute them till the oil starts leaving from the sides of the onion-tomato masala. add turmeric powder, asafoetida, kashmiri red chili powder and saute for 2 to 3 seconds. then add the kala chana along with all of the soaked water. additionally also add ½ to 1 cup water as per the consistency you want. season with salt and stir well. pressure cook chana on a medium to high flame for 8 to 9 whistles or more till the kala chana are cooked well and softened. lastly sprinkle the garam masala and stir. garnish punjabi kala chana curry with coriander leaves. serve the kala chana curry with steamed rice, rotis or chappati. how to make punjabi kala chana curry recipe: 1. rinse 1 cup black chickpeas (kala chana) a couple of times in water. then add 2.5 cups water and soak the kala chana overnight or for 8 to 9 hours. kala chana curry recipe 2. in a pressure cooker, add 2 tablespoons ghee or oil. kala chana curry recipe 3. add 1 teaspoon cumin seeds (jeera). let them crackle. kala chana curry recipe 4. once the cumin seeds crackle, then add 1 medium sized onion (finely chopped). kala chana curry recipe 5. saute the onions till they become light golden. kala chana curry recipe 6. add 4 to 5 garlic cloves (finely chopped) and 1 to 2 green chilies (finely chopped). kala chana curry recipe 7. saute for 10 to 12 seconds . 8. add 2 medium tomatoes or 1 large tomato (finely chopped). 9. saute them till the oil starts leaving from the sides of the onion-tomato masala. the tomatoes will also soften. 10. then add ¼ teaspoon turmeric powder, 1 pinch of asafoetida and ½ teaspoon kashmiri red chili powder. 11. saute for 2 to 3 seconds. 12. then add the kala chana along with all of the soaked water. additionally add ½ to 1 cup water or add as required. 13. season with salt as required and stir well. 14. pressure cook kala chana on a medium to high flame for 8 to 9 whistles or more till the kala chana are cooked well and softened. the chana should soften and be cooked well. if there is too much of liquid in the gravy, then cook the chana without the lid, till some water evaporates. you can also mash a few chana pieces for the gravy to thicken. 15. when you get the desired consistency in the kala chana gravy, then lastly sprinkle ½ teaspoon garam masala. mix well. 16. add 1 tablespoon coriander leaves (optional) to punjabi kala chana curry. 17. serve the kala chana curry hot with steamed rice, rotis or chappati.