Black Chana Kadhi - Kala Chana Kadhi

For Black chana kadhi //

• 1/2 black chickpea (chana), washed & soaked overnight
• 1 cup natural yogurt (dahi) at room temperture
• 4 tablespoons chickpea flour (besan)
• 1/4 teaspoon turmeric powder
• 2 dried red chilies
• 1 teaspoon oil
• 1/4 teaspoon cumin seeds
• 1/4 teaspoon mustard seeds
• 1/4 teaspoon fenugreek seeds (methi dana)
• a pinch of asafetida
• salt to taste
• water

For tempering //

• 1 medium-sized, onion chopped
• A pinch of asafetida
• 2 large garlic cloves chopped
• 1 teaspoon red chili powder, or to taste
• 1 teaspoon mustard seeds
• 2 tablespoons oil

For Black chana kadhi //

1. Discard water from the soaked chickpeas and wash it again.
2. Transfer soaked chana in a pressure cooker, and add 2 cups of water.
3. Cover the pressure cooker with the lid and cook it for 4-5 whistles on medium heat.
4. Remove from heat and set aside. Let the presser cool off.
5. Add yogurt, chickpea flour, turmeric powder, water, salt to a large mixing bowl, and whisk well to make a batter without lumps.
6. Heat 1 tablespoon oil in a pan on medium heat.
7. Once hot, add mustard seeds, dried red chilies, fenugreek seeds, and asafetida.
8. When the seeds start to crackle add yogurt mixture to it and mix well.
9. Stir continuously until it comes to a rolling boil.
10. Now add boiled chana and, mix well to combine. Let it cook on low heat for about 30 minutes. Remove from heat.

For tempering //

1. Heat 2 tablespoons oil in a pan. Once hot, add mustard seeds to it.
2. When the seeds start to crackle, add chopped onions, and chopped garlic to it.
3. Saute for 3 minutes. Add red chili powder with ¼ cup water to it.
4. Let it boil for 2 minutes. Remove from heat.
5. Pour this tempering over cooked chana kadhi.
6. Serve with hot steamed rice or jeera rice and enjoy!