### TranslatedIngredients: 1/2 cup Kala Chana (Brown Chickpeas) - soaked overnight,1 cup Curd (Dahi / Yogurt),4 tablespoons Gram flour (besan) - (besan),1/2 teaspoon Turmeric powder (Haldi),2 Green Chillies - slit,1 sprig Curry leaves,1 cup Water,Salt - to taste,1 Onion - chopped,1 tablespoon Sunflower Oil,3 Dry Red Chillies,1 teaspoon Cumin seeds (Jeera),1/2 teaspoon Mustard seeds,Asafoetida (hing) - a pinch,Salt - to taste ### PrepTimeInMins: 10 ### CookTimeInMins: 45 ### TotalTimeInMins: 55 ### Servings: 4 ### Cuisine: North Indian Recipes ### Course: Dinner ### Diet: Vegetarian ### TranslatedInstructions: To begin making the Kale Chane Ki Kadhi Recipe, wash soaked chana under running water and transfer in a pressure cooker, and add 1-1/2 cups of water.Cover the lid and cook it for 4 to 5 whistles. Remove from heat and set aside till pressure cool off.Add yogurt, besan, turmeric powder, water, salt to a large mixing bowl and whisk well to make a batter without lumps.Transfer the yogurt mix in a saucepan and cook until it boils.Once it starts boiling, add boiled chana and, mix well. Let it cook on low heat for about 30 minutes till the yogurt turns creamy. Remove from heat. For tempering, heat oil in a tadka pan. Add asafoetida, dry red chilies, cumin seeds, mustard seeds and curry leaves and wait till they crackle. Now add chopped onions and saute till golden. Add the tempering to the kadhi, stir well and serve hot. Serve Kale Chane Ki Kadhi along with Steamed Rice, Aloo Bhindi Ki Sabzi, Phulka and Kachumber Salad for a weekday meal.