Jaisalmeri Chana Recipe
Jaisalmer Chana is a traditional Rajasthani recipe from the Jaisalmer region. It is made by simmering cooked black chickpeas in a yogurt-based curry. Here is how to make it.
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 can be prepared in under 30 minutes if the chana is already cooked.
Make it as a simple everyday Indian meal, accompanied by steamed white rice or Indian breads like bajra roti, makke ki roti, or phulka.
Ingredients
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 utilizes basic, everyday spice powders, including 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.
How To Make Jaisalmeri Chana Recipe – Step By Step
Cook The Chana
Step 1: Wash ½ cup of dried black chana with water and soak them in 2 cups of water for 5-6 hours.
Step 2: Drain the water and rinse the chana once again.
Step 3: Add the soaked chana to an instant pot with 2 cups of water and 1 teaspoon salt, and secure the lid.
Step 4: 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.
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 15 minutes.
Make The Curry
Step 5: Heat 3 tablespoon of oil in a pan over medium-high heat.
Step 6: 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 7: Add ½ cup of chopped onions and 2 green chilies (slit in half) and fry until the onions turn golden brown (5-6 minutes), stirring frequently.
Step 8: Now, add ½ cup of grated tomatoes and cook for 2-3 minutes.
Step 9: Add the following ingredients and fry for 1-2 minutes, until the oil starts separating 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 10: Reduce the heat to low.
Step 11: Whisk ½ cup of plain yogurt with 2 tablespoons of chickpea flour and add it to the pan, along with the cooked chana and 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.
Step 13: Garnish with 2 tablespoon 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.
- 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 15 minutes.
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 the water they were cooked in.
- 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!