Jaisalmeri Chana /Kale Chane KI Kadhi

This dish is originally from the city of Jaisalmer and that’s why we call it Jaisalmeri Chana Kadhi.

What is Kadhi?

Kadhi is a yoghurt based Indian curry made of gram flour, yoghurt/sour curd, and some fragrant spices.

How Do You Use Kala Chana/Black Chickpeas in the Kadhi?

Soak the black chickpeas overnight or for 8 hours and boil them till they become soft.

Jaisalmeri Chana /Kale Chane Ki Kadhi

A spicy, creamy, and delicious black chickpea and yoghurt gravy.
Prep Time 10 mins
Cook Time 1 hr 15 mins
Total Time 25 mins
Course Main Course
Cuisine Indian Cuisine.
Servings 4


  • 1 Cup Black Chickpea /Kala chana (soaked over night)
  • 1 Cup Yoghurt/Sour Curd
  • 2 tbsp Gram flour/Besan
  • 2 Cup Water
  • 1 Tsp Red chilli powder
  • 1 Tsp Coriander powder
  • 1.5 Tsp Turmeric Powder
  • 1 Tsp Garam Masala
  • 1 Tsp Kasoori methi
  • Salt according to the taste.
  • 1 Tbsp Canola oil/Ghee

For Tempering /Tadka

  • 1 Tbsp Ghee/Clarified Butter
  • 1 Pinch of Asafoetida
  • 1 Tsp Cumin Seeds
  • 2 Red Dry Red Chilli
  • Pinch Of Kasoori Methi


  • Wash Soaked Black Chickpeas properly.
  • Boil black chickpeas in salted water till they are soft . I have boiled them in the instant pot for 8 minutes on high pressure.
  • Take a big bowl and whisk Yoghurt and gram flour together.
  • Add all the spices like red chilli powder ,turmeric powder,coriander powder,garam masala powder and Kasoori methi .Do not mix salt in it otherwise your kadhi will curdle.
  • Whisk this mixture and then mix water to it.It will be a thin liquid at this time.
  • Take a deep pan .
  • Add oil to it .
  • Pour the gram flour ,yoghurt gravy slowly to this pan and let it boil on medium flame.
  • Whisk it continuously till it starts to boil otherwise your kadhi will curdle. The art of making good kadhi involves lot of patience and whisking .
  • When it comes to boil let it simmer on slow flame for 3-4 minute. Then only add salt .This step is really important to follow.
  • Add drained Black Chickpeas to it .Let it simmer on slow flame for 2-3minute.
  • If you think your kadhi is thick for your taste then add 1/2 cup of extra water to it and if it looks too thin then let it simmer for 2-3 minutes more.
  • Take a tempering /Tadka Pan. Add ghee to it.
  • When its hot add cumin seeds ,asafoetida ,dry red chilli ,Red chilli powder,Kasoori Methi to it.
  • Do not let it burn .Pour this Mixture over the kadhi .Mix it nicely.
  • Your Jaisalmeri Kadhi is ready to serve.
  • Serve with rice or roti.


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