Kadhi paired with hot rotis or rice creates an unbeatable culinary combination. Across various regions of India including Uttar Pradesh, Madhya Pradesh, Rajasthan, Haryana, Bihar, Punjab, and Gujarat, kadhi remains a deeply cherished dish. While it is remarkably delicious to eat, preparing it is equally simple. Different states have their own unique methods of crafting this classic comfort food. Today, we bring you an authentic Rajasthani black chickpea kadhi recipe that skips the traditional fritters altogether. This unique variation is guaranteed to delight your palate.
Step-by-Step Guide To Making Black Chickpea Kadhi
Step One: To begin preparing this Rajasthani black chickpea kadhi, gather your black chickpeas according to your required quantity. For this recipe, we are using 1 cup of black chickpeas. Wash the chickpeas thoroughly with water and leave them to soak overnight. Afterward, drain out the soaking water and transfer the chickpeas into a pressure cooker along with some clean water and a little salt. Cook them on a medium flame for 4 whistles before turning off the cooker. Once done, strain the chickpeas through a colander to ensure all excess water drains away completely.
Step Two: Now, for the base of the kadhi, take fresh yogurt or buttermilk. Add turmeric powder, red chili powder, and coriander powder to it, followed by gram flour. Whisk all these ingredients together thoroughly until they form a smooth mixture with no lumps. Next, pour in water as needed. You need to achieve a thin, pourable consistency similar to water using the blended yogurt and gram flour mixture.
Step Three: Place a kadhai on the heat and add pure desi ghee to it. Once the ghee is hot, toss in cumin seeds, asafoetida, and dried red chilies, allowing them to sizzle. Following this, add slit green chilies, fresh curry leaves, and finely chopped ginger and garlic. Sauté everything together for about 1 minute, then gently pour in your prepared yogurt and बेसन mixture. Stir the contents continuously until a boil is achieved. Once it boils, add the boiled chickpeas and salt to taste, then cover the kadhai and let it simmer for 10 minutes.
Step Four: After 10 minutes have passed, remove the lid and stir in kasuri methi, finely chopped fresh coriander leaves, and garam masala. Mix all the components thoroughly so the flavors infuse completely. Your rich and flavorful Rajasthani black chickpea kadhi is now ready to serve. Enjoy it alongside freshly made rotis or steamed rice. The taste of this chickpea-infused kadhi is far more delicious and satisfying than standard fritter-based varieties.
