Rajasthani Kala Chana Kadhi

PREPARATION

 
1. In a bowl, add 200 grams black chickpeas and 800 milliliters water. Soak for 5 - 7 hours.
2. In a pressure cooker, add soaked chickpeas, 800 milliliters water, and 1 teaspoon salt. Cover and cook until you hear 3 - 4 whistles.
3. Open the lid and Remove from heat. Keep aside.
4. In a bowl, add 350 grams yogurt, 1 teaspoon turmeric, 1 teaspoon red chili, 1 teaspoon salt, 1 teaspoon coriander powder, and 60 grams gram flour. Whisk well to combine.
5. Add 800 milliliters water and whisk well to combine. Keep aside.
6. Heat 2 tablespoons oil in a skillet, add 1 teaspoon cumin seeds, 2 dry red chili, 2 green chili, 25 - 30 curry leaves, 1 tablespoon ginger and stir for 1  - 2 minutes.
7. Add prepared yogurt mixture and mix well. Cook for 1 hour over medium heat.
8. Add boiled chickpeas and mix well. Cover and cook for 15 - 20 minutes.
9. Open the lid, add 1 teaspoon garam masala, 1 teaspoon dry fenugreek leaves, and 1 tablespoon coriander.
10. Mix well and cook for a minute. Remove from heat.
11. Garnish with coriander.
12. Serve.