Jaisalmeri Chana Recipe
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A rustic and flavorful Rajasthani curry, Jaisalmeri chana is made with black chickpeas, yogurt, and aromatic spices. Make it using my easy recipe.
Try my other Rajasthani recipes, such as guava curry, laal maas, gond ke ladoo, and ker sangri.
Quick Look: Jaisalmeri Chana
Soaking Time: 6 hours
Prep Time: 5 minutes
Cook Time: 60 minutes
Total Time: 7 hours 5 minutes
Servings: 4 people
Calories: Approx. 230 per serving
Dietary Info: Vegetarian. Can be easily made gluten-free.
Skill Level: Easy
Tools Needed: Instant Pot or stovetop pressure cooker; pan for the curry.
Table of Contents
What Is Jaisalmeri Chana?
Jaisalmeri chana is a traditional Rajasthani dish from Jaisalmer. It is made by simmering cooked black chickpeas in a yogurt-based curry. It is essentially kala chana kadhi with added spices.
This curry is easy to make using simple ingredients. It can be prepared in under 30 minutes if the chana is already cooked. Make it a simple, everyday Indian meal, served with steamed white rice or Indian breads like bajra roti, makke ki roti, or phulka.
Ingredients
See the recipe card below this post for ingredient quantities and full instructions.
- Kala Chana (Black Chickpeas) is the star ingredient of this recipe.
- Yogurt (Dahi, Curd) – The base of this curry is made using yogurt.
- Spice Powders – This recipe uses everyday spice powders, including coriander, turmeric, Kashmiri red chili, and garam masala.
- Others – You will also need oil, asafetida (hing), cumin seeds, fenugreek seeds (methi dana), onions, green chilies, fresh tomatoes, besan (chickpea flour, gram flour), and cilantro (fresh coriander leaves).
Avoid adding asafetida (hing) to make the dish gluten-free.
Adjust the amount of green chilies to your taste.
How To Make Jaisalmeri Chana
Cook The Chana
Step 1: Wash ½ cup of dried black chana and soak it in 2 cups of water for 5-6 hours. Drain the water and rinse the chana once again.
Step 2: Add the soaked chana to an Instant Pot with 2 cups of water and 1 teaspoon of salt, and secure the lid.
Step 3: Set the valve to the sealing position. Press PRESSURE COOK and set the timer to 15 minutes at high pressure.
Once the timer goes off, let the pressure release naturally for 10 minutes. Release the remaining pressure manually, then open the pot lid. Drain the chana. Reserve the water.
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 15 minutes.
Make The Curry
Step 4: Heat 3 tablespoons of oil in a pan over medium-high heat.
Step 5: 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
Step 6: Add ½ cup of chopped onions and 2 green chilies (slit in half). Fry until the onions turn golden brown (5-6 minutes), stirring frequently.
Step 7: Add ½ cup grated tomatoes and cook for 2-3 minutes.
Step 8: Add the following ingredients and fry for 1-2 minutes, until the oil begins to separate from the sides of the pan.
- 1 teaspoon coriander powder
- ½ teaspoon turmeric powder
- 1 teaspoon Kashmiri red chili powder
- ½ teaspoon garam masala powder
Step 9: Reduce the heat to low. Whisk ½ cup plain yogurt with 2 tablespoons chickpea flour.
Step 10: Add the yogurt to the pan.
Step 11: Immediately add the cooked chana and 2 cups of the water it was cooked in.
Step 12: Cook uncovered for 10-12 minutes, stirring frequently. Check for salt and water, and add more if required. Garnish with 2 tablespoons of chopped cilantro and serve hot.
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Jaisalmeri Chana Recipe
Ingredients
- ½ cup dried black chickpeas (kala chana)
- 1 teaspoon salt (or to taste)
- 3 tablespoons oil
- ¼ teaspoon asafetida (hing)
- 1 teaspoon cumin seeds
- ¼ teaspoon fenugreek seeds (methi dana) (roughly crushed)
- ½ cup chopped onions
- 2 green chilies (slit into half)
- ½ cup grated fresh tomatoes
- 1 teaspoon coriander powder
- ½ teaspoon turmeric powder
- 1 teaspoon Kashmiri red chili powder
- ½ teaspoon garam masala powder
- ½ cup plain yogurt (dahi, curd)
- 2 tablespoons chickpea flour (besan, gram flour)
- 2 tablespoons chopped cilantro (fresh coriander leaves)
Instructions
Cook The Chana
- Wash the chana with water and soak them in 2 cups of water for 5-6 hours.
- 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.
- Set the valve to the sealing position.
- Press PRESSURE COOK and set the timer to 15 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. Drain the chana. Reserve the water.
Make The Curry
- Heat oil in a pan over medium-high heat.
- Once the oil is hot, add asafetida, cumin seeds, and fenugreek seeds, and let them crackle for 4-5 seconds.
- Add onions and green chilies and fry until the onions turn golden brown in color (5-6 minutes), stirring frequently.
- Add tomatoes and cook for 2-3 minutes.
- Now add coriander powder, turmeric powder, red chili powder, and garam masala powder, and fry for 1-2 minutes until the oil starts to separate from the sides of the pan.
- Reduce the heat to low.
- Whisk yogurt with chickpea flour and add it to the pan along with the cooked chana and 2 cups of the reserved cooking water.
- Cook uncovered for 10-12 minutes.
- Check for salt and water and add more if required.
- Garnish with cilantro and serve hot.
This is such a nice recipe to make for everyday meals. Do give it a try!