Jaisalmeri Chana Black Chickpea In Yogurt Curry Whiskaffair

on May 09, 2022, Updated Oct 23, 2023 Do try my other Rajasthani Recipes such as Guava Curry, Laal Maas, Gond ke Ladoo, and Ker Sangri.

About Jaisalmeri Chana

Jaisalmeri Chana is a traditional Rajasthani dish (from Jaisalmer city) where black chickpeas are cooked in yogurt-based gravy. It is basically kala chana kadhi with spices added to it. This curry is easy to make using simple ingredients. It is high in protein and comes together in under 10 minutes if the chana is already cooked. Make it for a simple everyday Indian meal and serve it with rice or Indian bread. Yogurt (Dahi) – The base of this curry is made using yogurt. Spice Powders – This recipe uses basic everyday spice powders such as coriander powder, turmeric powder, Kashmiri red chili powder, and garam masala powder. Others – You will also need oil, asafetida (hing), cumin seeds, fenugreek seeds (methi seeds), onions, green chilies, fresh tomatoes, besan (chickpea flour, gram flour), and cilantro (fresh coriander leaves). Avoid adding asafetida (hing) for a gluten-free version. Adjust the green chilies depending on your taste. Drain the water and rinse the chana once again. Add the soaked chana to an instant pot with 2 cups of water and 1 teaspoon salt and secure the lid. Press PRESSURE COOK and set the timer to 20 minutes at high pressure. Once the timer goes off, let the pressure release naturally for 10 minutes. Release the remaining pressure manually and open the lid of the pot. Note – To cook the chana in a traditional pressure cooker, cook on high heat for 1 whistle, then reduce the heat to low and cook for 20 minutes. Add the following ingredients once the oil is hot, and let them crackle for 4-5 seconds.

¼ teaspoon asafetida 1 teaspoon cumin seeds ¼ teaspoon fenugreek seeds

Now, add ½ cup of grated tomatoes and cook for 2-3 minutes.

1 teaspoon coriander powder ½ teaspoon turmeric powder 1 teaspoon Kashmiri red chili powder ½ teaspoon garam masala powder

Reduce the heat to low. Whisk ½ cup of plain yogurt with 2 tablespoon chickpea flour and add it to the pan along with the cooked chana and the water they were cooked in. Check for salt and water and add more if required. Garnish with 2 tablespoon chopped cilantro and serve hot.