Ingredients
Equipment
Method
Prepare the Kala Chana:
- 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.
- Prepare the Moringa Pakoras (Optional but Recommended):
- 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:
- 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:
- 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.
- 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:
- 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.
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.