Скачать или смотреть Office ka Dabba | Ep 14 | Kala Chana Kadhi | High Protein Lunch box Recipe

Office Ka Dabba - Ep 14 🍱
Kale Chane ki Kadhi – Desi taste with a twist!

A comforting bowl of kadhi meets protein-packed black chickpeas – perfect for busy workdays. Yeh lunchbox sirf pet nahi, mann bhi bhar deta hai. 😌

Simple, nutritious & full of flavour – isse khaane ke baad meeting bhi mast chalegi!
Swipe for the recipe & pack your tiffin with love ❤️

#OfficeKaDabba #KaleChaneKiKadhi #LunchboxIdeas #TiffinRecipe #HealthyIndianFood #cookwithrupamsehtya #instagram #trend #trendingnow #reelinstagram❤️ #reeitfeelit #reelitfeelit🧚🏼‍♀️ #réel #reelindia❤️❤️ #kadhi #kadhipakoda #chanakyaniti


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Here's how you can make a delicious Kala Chana Kadhi, a unique twist on the traditional kadhi, perfect for your lunchbox!

Ingredients:
For the Kadhi Base:
2 cups sour curd
1 cup gram flour (besan)
1 tsp turmeric powder

For the Freshly Ground Masala:
Whole coriander
Ginger
Green chilies
Green coriander

For the Tempering (Tadka):
Ghee or oil (as needed)
Asafoetida (hing)
Whole cumin seeds
Dry red chilies
Curry leaves
Fenugreek seeds
Other Ingredients:
Boiled black chickpeas (kala chana)
3 cups water
Salt

First, prepare the kadi base by whisking together the sour curd, gram flour, and turmeric powder until well combined and smooth. Next, prepare the freshly ground masala by coarsely grinding whole coriander, ginger, green chilies, and green coriander. While you can use a mixer, coarse grinding enhances the texture and flavor. Set aside the prepared masala and ensure your black chickpeas are already boiled until very soft.

Now, heat ghee or your preferred oil in a pan for the tempering. Add asafoetida, whole cumin, dry red chilies, curry leaves, and fenugreek seeds, mixing well. Once fragrant, add the freshly ground masala and roast it for a few seconds. Immediately add the boiled black chickpeas to the pan and mix well, cooking for 1 to 2 minutes to allow them to absorb the flavors.

Pour the thick gram flour and curd mixture into the pan. This mixture will be quite thick, so gradually add 3 cups of water, mixing continuously to avoid lumps. Bring the kadhi to a boil on a low flame for 1 to 2 minutes. To prevent the curd from spluttering, avoid adding salt at this stage. Also, ensure you keep the flame low during this initial boil. Once it has boiled for a couple of minutes, you can cover it and continue cooking.

After 1 to 2 boils, you'll notice the kadhi has thickened. Now, cover the pan and cook on a low flame for another 10 minutes, stirring continuously to prevent it from spluttering. Once the kadhi is fully prepared and has reached your desired consistency, add salt to taste. Serve this comforting and unique Kala Chana Kadhi hot!