Jaisalmer, The golden city of India has an arid climate and a unique live hood based mostly on the tourism industry. Water scarcity looms large and poor green vegetation has made the people of this region to depend more on dryland agricultural products. Millets, and lentils are the staples which are churned out into iconic dishes which are a fusion of resilience, royal past and innovation. Foodialogues.com shares one such quick to cook recipe that comes in as a savior when your refrigerator vegetable basket is empty….. Jaisalmer Black Chana Kadhi…. a tangy curd curry that complements both rice and roti.
JAISALMER BLACK CHANA KADHI
Ingredients for Jaisalmer Black Chana Kadhi:
- BLACK CHANA SOAKED OVERNIGHT 1 C
- THICK CURDS 1 C
- BENGAL GRAM FLOUR/ BESAN 1 TBSP
- CHILLY POWDER 1TSP
- CORIANDER/DHANIA POWDER 1TSP
- TURMERIC POWDER 1TSP
- SALT AS REQUIRED
- OIL 1 TBSP
- CUMIN SEEDS 1 TSP
- SLIT GREEN CHILLY 3
- CURRY LEAVES FEW
CHOPPED - CORIANDER LEAVES 1 TBSP
Preparation Method for Jaisalmer Black Chana Kadhi:
- Whisk the flour along with all the dry spice powders and salt with the curd. Add water and make it to a pouring consistency.
- Pressure cook black Chana and mash a small portion of it. Add Chana to the curd mixture. Keep it on the stove on low flame and cook till thick with constant stirring. Allow to simmer for about 5 minutes. Remove and temper with cumin, green chilly and curry leaf.
- Sprinkle coriander leaves and serve with roti or rice.
Delicious “Jaisalmer Black Chana Kadhi” is Ready 🙂
