CHANE KE KADHI

INGREDIENTS FOR THE KADHI:

1.    1 cup dried kale chane

2.   1 Tsp. cumin/jeera powder

3.   1 Tsp. coriander/dhania powder

4.   1 Tbs. red chilly powder

5.   1/2 Tsp. turmeric/haldi powder

6.   1/2 garam masala powder

7.   1 & 1/2 cups curd / yogurt

8.   3 Tbs. besan/chick pea flour

 INGREDIENTS FOR THE TEMPERING OF THE KADHI:

1.    1 Tbs. ghee

2.   1 Tsp. hing/asafoetida

3.   1/2 Tsp. cumin/jeera  seeds

4.   1/2 Tsp. mustard/rai seeds

5.   1 Tsp. red chilly powder

6. 3 to 4 whole red dried chllies

7.   Few curry leaves

8.   1/2 cup finely chopped coriander leaves for garnishing

 METHOD:

1. Wash the chana and soak them in water overnight.

2. Drain the water and pressure cook it along with 4 cups of water till fully cooked.

3. Drain the chana and keep it aside. Reserve 2 cups of the water in which the chana was cooked.

4. Take a mixing bowl. Add dahi, besan, turmeric powder, chilly powder, cumin and coriander powder and garam masala. Whisk it well.

5. Add salt and see that there are no lumps in the batter.

6. In a wok,add the prepared dahi and besan mixture and the reserved water (2 Cups). Let it boil till the besan is cooked.

7. Mash half the cooked chana with a ladle. Add all of it to the dahi besan mixture. Simmer on low flame for 5 to 6 minutes.

 TEMPERING OF THE KADHI:

1.    In a wok, heat ghee. Add cumin seeds,mustard seeds,hing ,whole red dry chillis and curry leaves. Let cumin and mustard seeds splutter. Add 1 Tsp. of red chilly powder.

2.   Add this tempering to the kadhi and let it simmer for 2 minutes. Garnish with coriander leaves. Serve hot with rice or chappatis.

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