Kala Chana & Sautéed Moringa Leaves Kadhi – Protein-Rich Healthy Indian Kadhi

Kala Chana Moringa Kadhi – Healthy Protein-Rich Indian Kadhi Recipe

Try this healthy Kala Chana & Moringa Leaves Kadhi recipe. Protein-rich, comforting Indian kadhi perfect with rice for everyday meals.

Introduction

Kala Chana & Sautéed Moringa Leaves Kadhi is a wholesome, nourishing dish that beautifully combines protein-rich black chickpeas with nutrient-dense moringa leaves in a mildly tangy yogurt-based kadhi. This recipe is comforting, filling, and perfect for everyday meals, especially when you want something light yet satisfying.

Unlike pakora kadhi, this version is lighter, more nutritious, and ideal for health-conscious families.

Traditional & Regional Value of Kala Chana Moringa Kadhi

Kadhi is a staple across many Indian regions, especially Gujarat, Rajasthan, and North India. While traditional kadhi often includes pakoras, many households prepare lentil or vegetable-based kadhi for daily meals. Adding kala chana boosts protein, while moringa leaves (drumstick leaves) are traditionally valued in Indian kitchens for their medicinal and nutritional properties.

This combination reflects rural Indian wisdom—simple ingredients cooked mindfully for balanced nutrition.

Why You Will Love It

• High in plant-based protein and fibre
• Light on the stomach yet filling
• No deep frying involved
• Perfect comfort food with rice
• Great way to include moringa leaves in daily meals

Is It Healthy?

Yes, this kadhi is extremely healthy. Kala chana provides protein, iron, and slow-digesting carbs. Moringa leaves are rich in calcium, antioxidants, and vitamins. Yogurt and besan aid digestion when cooked properly. Since this recipe uses minimal oil and no heavy spices, it is ideal for regular consumption.

Recipe Key Ingredients & Steps (Quick Summary)

Watch video and learn how to make Nippattu

Tips & Tricks

• Use slightly sour curd for best kadhi taste.
• Low flame cooking prevents kadhi from splitting.
• Fresh moringa leaves taste better than dried ones.
• Mustard oil tempering adds extra depth (optional).

Variations of Kala Chana Kadhi

• Add spinach instead of moringa leaves
• Make it garlic-free for vrat or satvik meals
• Use moong sprouts instead of kala chana
• Add ginger for extra warmth

What Can Be Eaten Together or Served With

• Steamed rice or jeera rice
• Bajra roti or jowar roti
• Simple kachumber salad
• Roasted papad

Frequently Asked Questions (FAQ)

Can I use canned kala chana?

Yes, but pressure-cooked chana gives better taste and texture.

Is moringa kadhi bitter?

No, when lightly sautéed, moringa leaves add mild earthy flavour.

Can I make this kadhi vegan?

You can use plant-based yogurt, but taste will vary.

Is this suitable for weight loss?

Yes, it is high in protein, fibre, and low in fat.

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Kala Chana Moringa Kadhi

The Kala Chana Moringa Kadhi is a hearty, protein-rich Indian curry combining black chickpeas (kala chana) and nutrient-dense drumstick leaves (moringa) in a spiced yogurt-based gravy. This dish blends the earthy depth of kala chana with the fresh, slightly bitter flavor of moringa leaves, creating a balanced and nutritious meal that is both comforting and healthful.

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Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings: 4 Servings

Course: Main Course

Cuisine: Indian

Calories: 250

Ingredients Equipment Method Notes

Ingredients

  

• Black Chickpeas Kala Chana: 1 cup (soaked overnight)
• Yogurt Curd: 1 cup (thick, full-fat)
• Gram Flour Besan: 2 tablespoons (for the kadhi base)
• Drumstick Leaves Moringa Leaves: 1 cup (fresh, chopped)
• Red Chilli Powder: 1/2 teaspoon
• Turmeric Powder: 1/4 teaspoon
• Coriander Powder: 1 teaspoon
• Garam Masala: 1/2 teaspoon
• Cumin Seeds: 1/2 teaspoon
• Asafoetida Hing: A pinch
• Green Chilli: 1-2 slit, to taste
• Ghee or Oil: 2 tablespoons for tempering
• Water: 2 cups for the kadhi
• Salt: To taste

Equipment

• Large Bowl: For mixing the yogurt and gram flour.
• Pressure Cooker or Stovetop Pot: For cooking the kala chana.
• Saucepan: For preparing the kadhi.
• Tadka Pan (Tempering Pan): For the tempering.
• Whisk or Ladle: For continuous whisking to prevent curdling.

Method

 

Prepare the Kala Chana:

1. Drain the soaked kala chana. Place them in a pressure cooker with 1.5 cups of water and a pinch of salt. Cook on high heat for 2-3 whistles, then reduce heat and simmer for 30 minutes. Allow the pressure to release naturally. Drain and set aside.
2. Prepare the Moringa Pakoras (Optional but Recommended):
3. Wash and chop the drumstick leaves. In a bowl, mix 3/4 cup gram flour, 1 teaspoon red chilli powder, 1/2 teaspoon turmeric powder, a pinch of asafoetida, 1/4 teaspoon baking powder, 1 teaspoon ajwain, and salt. Add the chopped moringa leaves and mix. Gradually add water to form a thick, smooth batter. Heat oil in a paniyaram pan or skillet. Drop spoonfuls of the batter and fry until golden brown and crisp on all sides. Drain on paper towels and set aside.

Make the Kadhi Base:

1. In a large bowl, whisk together the yogurt, 2 tablespoons gram flour, 1/4 teaspoon turmeric powder, 1/2 teaspoon red chilli powder, 1 teaspoon coriander powder, 1/2 teaspoon garam masala, and a pinch of salt. Gradually add 2 cups of water and whisk until smooth and lump-free.

Cook the Kadhi:

1. In a saucepan, heat 1 tablespoon of ghee or oil over medium heat. Add 1/2 teaspoon cumin seeds and a pinch of asafoetida. Let them sizzle. Pour the yogurt mixture into the pan. Whisk continuously over medium heat until the mixture begins to boil and thickens. Do not let it boil vigorously or it may curdle.
2. Combine and Simmer: Once the kadhi starts to thicken and boil, add the cooked kala chana and the fried moringa pakoras. Stir gently to combine. Let the kadhi simmer on low heat for 5-10 minutes to allow the flavors to meld.

Temper and Serve:

1. Heat 1 tablespoon of ghee in a small pan. Add 1/2 teaspoon cumin seeds, 1-2 slit green chilies, and a pinch of asafoetida. Let the spices crackle. Pour this tempering over the kadhi. Stir well. Taste and adjust salt and spices if needed. Serve hot with steamed rice, phulka, or green moong dal khichdi

Notes

Safety Notes:
Always whisk the yogurt mixture continuously while cooking to prevent curdling. Ensure the kala chana is fully cooked and tender before adding to the kadhi. Use a heavy-bottomed pan to prevent burning.
Substitutions:

Use any thick yogurt (like Greek yogurt). Replace moringa leaves with spinach if unavailable. Use vegetable oil instead of ghee for a vegan version. Replace gram flour with chickpea flour.

Storage:

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove, adding a splash of water if needed to loosen the consistency.

Pro Tips:

The key to a smooth kadhi is continuous whisking. Add the salt to the yogurt mixture only after the kadhi has started to boil to prevent curdling. For a richer flavor, use full-fat yogurt and ghee. The dish tastes even better the next day as the flavors deepen.