Name: Dahi Wale Kale Chane recipe by Jaideep Singh (Jai Ki Rasoi Se) at BetterButter
Prep time: 60 min
Cook time: 45 min
Total time: 105 min
Yield: 10
Ingredients: Chickpeas (Kale Chana) - 250 Grams; Curd (Dahi) - 1 Cup; Gram Flour (Besan) - 1 Table Spoon; Red Chilli Powder (Lal Mirch Powder) - 1 Table Spoon; Coriander Powder (Dhaniya Powder) - 1 Table Spoon; Cumin Powder (Jeera Powder) - 1 Tea Spoon; Whole Spice Powder (Garam Masala Powder) - ½ Tea Spoon; Dry Mango Powder (Aamchoor Powder) - 1 Table Spoon; Cumin Seeds (Jeera) - ½ Tea Spoon; Cumin Seeds (Jeera) - ½ Tea Spoon; Carom Seeds (Ajwain) - 1 Tea Spoon; Turmeric Powder (Haldi Powder) - 1 Tea Spoon; Rock Salt (Kala Namak) - 1 Tea Spoon; Ginger Garlic Paste (Adrak Lasoon Paste) - 1 Table Spoon; Slit Green Chillies (Kati Hari Mirch) - 5 to 6; Finely Chopped Green Coriander (Barik Kata Hara Dhaniya) - 1 Bunch; Finely Chopped Green Chillies (Barik Kati Hari Mirch) - 2 to 3; Oil - As Per Requirement; Salt According to Taste

ABOUT Dahi Wale Kale Chane RECIPE

Rajasthan, the land of Maharajas, is famous for its rich culture. But what makes the state distinctive and popular is its cuisine. Due to scarcity of water and fresh green vegetables they cook the food that could last for several days and could be eaten without heating. Today in "Jai Ki Rasoi Se" made very yummy and delicious dish called "Dahi Wale Kale Chane". It is very common dish in this region. This dish can be served with any Indian Bread or Flavoured Rice.

Ingredients Serving: 10

Chickpeas (Kale Chana) - 250 Grams
Curd (Dahi) - 1 Cup
Gram Flour (Besan) - 1 Table Spoon
Red Chilli Powder (Lal Mirch Powder) - 1 Table Spoon
Coriander Powder (Dhaniya Powder) - 1 Table Spoon
Cumin Powder (Jeera Powder) - 1 Tea Spoon
Whole Spice Powder (Garam Masala Powder) - ½ Tea Spoon
Dry Mango Powder (Aamchoor Powder) - 1 Table Spoon
Cumin Seeds (Jeera) - ½ Tea Spoon
Cumin Seeds (Jeera) - ½ Tea Spoon
Carom Seeds (Ajwain) - 1 Tea Spoon
Turmeric Powder (Haldi Powder) - 1 Tea Spoon
Rock Salt (Kala Namak) - 1 Tea Spoon
Ginger Garlic Paste (Adrak Lasoon Paste) - 1 Table Spoon
Slit Green Chillies (Kati Hari Mirch) - 5 to 6
Finely Chopped Green Coriander (Barik Kata Hara Dhaniya) - 1 Bunch
Finely Chopped Green Chillies (Barik Kati Hari Mirch) - 2 to 3
Oil - As Per Requirement
Salt According to Taste

Instructions

Note: Soak chickpeas by adding over night or 6 8 hours before preparation. Pressure cooker till you get 4 to 5 whistles. Switch of the gas and allow the pressure to get subsidize. Drain the water and keep aside
In bowl add curd, gram flour, coriander, cumin, whole spice & dry mango, rock salt and normal salt according to taste. Mix all the ingredients and keep aside
Heat oil in a pan or kadai, once the oil is hot add cumin, carom seeds and finely chopped green chillies. Cook till oil gets the flavours
Add ginger garlic paste. Cook till the moisture gets evaporated
Now add red chilli & turmeric powder. Mix and cook till oil get separated from the masala
Add curd mixture and drained water of the boiled chickpeas. Mix and cook till it come to a boil
Add the boiled chick peas and mix. Cover and cook for 2 to 3 minutes or till oil get separated
Finaly add the finely chopped green coriander and cook for another one minute
Now the dish is ready to be serve with any Indian bread or flavored rice

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