Kale Chane ki Kadhi | Black Bengal Gram - Yogurt Stew | [No Onion - No Garlic Recipe]

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It's kind of a custom at our home to make kale chane every Saturday. While most of the time I go for their dry version aka the sookhey kale chane that are also prepared on Ashtami, there are times when I try cooking them in different ways. One such experiment was this "Kale Chane Ki Kadhi" which authentically comes from the "Land of the Golden Sun" - Jaisalmer, Rajasthan. Boiled black chickpeas simmered in a yogurt & gramflour based curry, simply make for a delightful and lip-smacking side dish that goes really well with steamed rice and even plain chapati. Typically, curry leaves are not used in this dish but since I love the flavor of these aromatic leaves, I have used them in tempering. For those who wish to keep the authenticity of this recipe intact, may skip using them. Also, you would notice that the color of my kadhi has a blackish tinge; that is because I have added boiled chana water to adjust its consistency. You may simply add the plain water to retain its vibrant yellow shade. For more instructions and step by step recipe, please scroll down.


Kale Chane ki Kadhi | Black Bengal Gram - Yogurt Stew

Ingredients

Kale Chane (Black Bengal gram) - 1 cup
Whisked curd/yogurt - 1 cup
Besan (gram flour) - 1.5 tbsp
Slit green chilies - 2
Finely chopped ginger - 1 tsp
Turmeric - a pinch
Salt - as per taste
Red chili powder - 1 tsp
Coriander powder - 1 tsp
Roasted cumin powder - 1/2 tsp
Mustard seeds (optional) - 1/2 tsp
Cumin seeds - 1/2 tsp
Fenugreek seeds (methi dana) - 1/2 tsp
Curry leaves (optional) - 5 to 6
Oil - 1 tbsp
Ghee - 1 tbsp


Kale Chane ki Kadhi | Black Bengal Gram - Yogurt Stew

Method

1. First wash and soak the chane overnight.
2. Next morning, drain the water and pressure cook them in 2 to 3 cups of water for about 5 whistles on low flame. They should be cooked through and soft.
3. Combine yogurt, gram flour and turmeric in a bowl. Whisk it nicely so that there are no lumps.
4. In a wok, heat about a tbsp of oil.
5. Now add mustard seeds, cumin seeds and fenugreek seeds. As the mustard seeds splutter, add slit green chilies and chopped ginger.
6. Once ginger is nicely browned, pour in the yogurt and gram flour mixture. Keep stirring continuously for a minute or two.
7. Simmer the flame and let the kadhi cook for about 20 minutes. Stir it occasionally. If the kadhi seems too thick, add a little boiled chana water and continue cooking.
8. After 20 minutes, add boiled chana (not the water) and again cook with lid on for 10 to 15 minutes. All this while you can adjust the consistency of gravy by adding the chana water.
9. In the end, add the salt and mix in nicely. Switch off the flame.
10. Now for tempering, heat about a tbsp of ghee. Add in 1/2 tsp of cumin seeds. Once cumin change color, switch the flame off. Temper the hot ghee with red chili powder, coriander powder, roasted cumin powder and curry leaves.
11. Pour the tempering over hot kadhi and serve with some steamed rice or chapati.


Kale Chane ki Kadhi | Black Bengal Gram - Yogurt Stew

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- Anshu

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