Friday, November 25, 2011

Kadhi Chhole

Kabuli chane in Kadhi

For the Chickpeas:
1 cup chickpeas
1 teaspoon of salt
1 bay leaf
1 inch piece of cinnamon stick
1 whole cardamom

For kadhi
1 tbsp cup besan (gram flour)
2 cups of water
2 cups of buttermilk
1 tsp turmeric
salt as per taste
2 tsps curry leaves
2 - 3 tablespoons of finely chopped fresh coriander (optional)
oil to temper
mustard seeds for tempering
1 chopped onion
1 tomato
1 tsp coriander powder and garam masala / all spice.

Wash the chickpeas, soak them overnight in enough water. Drain and rinse. Place the soaked chickpeas with water to cover them in a pressure cooker. Pressure cook along with bay leaf, cinnamon stick and cardamom.  After one whistle, reduce the heat to low and cook for roughly 15-20 mins when you think they would be tender.

Remove the cinnamon stick, cardamom pod and bay leaf and set the chickpeas aside along with the water.

In a medium bowl, mix the gram flour, water, buttermilk, turmeric, salt and keep it aside when mixed well.

In a large pot, heat oil, add mustard seeds and curry leaves. Add chopped onion, and add the tomato when onions are done. Cook for a bit, then add the coriander powder and garam masala. When the masalas are cooked, add the buttermilk mixture and bring to a boil on moderate heat, stirring constantly. Add the cooked chickpeas along with the water,bring to a boil, and simmer for a couple of mins. Remove from heat. Add coriander and serve hot.


  1. Kadhi and chole..... OMG never tried...Unique combo...Must try..Thankyou so much for Sharing the recipe :)

  2. thats very new dish...never tried it with chana.