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    Whisk Affair » Recipes » Dal & Curries » Veg Curries » Jaisalmeri Chana (Black Chickpea in Yogurt Curry)

    Published: May 9, 2022 | Last Updated On: Jan 19, 2023 by Neha Mathur | This post may contain affiliate links. I earn from qualifying purchases.

    Jaisalmeri Chana (Black Chickpea in Yogurt Curry)

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    Jaisalmeri Chana is a traditional Rajasthani recipe from the Jaisalmer region where black chickpeas are cooked in a yogurt-based curry. Here is how to make it (vegetarian).

    Here are a few more black chickpea recipes that you may like – Sookha Kala Chana, Kala Chana Curry, Chana Chaat, and Kadala Curry.

    Jaisalmeri chana served in a bowl.
    Jump to:
    • About Jaisalmeri Chana
    • Ingredients
    • How To make Jaisalmeri Chana
    • Serving Suggestions
    • Storage Suggestions
    • You Might Also Like
    • Recipe Card

    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, 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.

    Ingredients

    Jaisalmeri chana ingredients 1
    Jaisalmeri chana ingredients 2
    Jaisalmeri chana ingredients 3

    Kala Chana (Black Chickpeas) – High in protein and fiber, Kala chana is great to include in your everyday diet.

    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 vegetable 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

    Cook The Chana

    Wash ½ cup of dried black chana with water and soak them in 2 cups of water for 5-6 hours.

    Drain the water and rinse the chana once again.

    Soaked black chana.

    Add the soaked chana to an instant pot with 2 cups of water and 1 teaspoon salt and secure the lid.

    Chana, water and salt added to an instant pot.

    Set the valve to the sealing position.

    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.

    Cooked chana.

    Make The Curry

    Heat 3 tablespoon of vegetable oil in a pan over medium-high heat.

    Oil heating in a pan.

    Once the oil is hot, add ¼ teaspoon asafetida, 1 teaspoon cumin seeds, and ¼ teaspoon fenugreek seeds, and let them crackle for 4-5 seconds.

    Asafetida, cumin seeds and fenugreek seeds added to hot oil.

    Add ½ cup of chopped onions and 2 green chilies (slit into half) and fry until the onions turn golden brown in color (5-6 minutes), stirring frequently.

    Onions and green chilies added to the pan.

    Add ½ cup of grated tomatoes and cook for 2-3 minutes.

    Tomatoes added to the pan.

    Now add 1 teaspoon coriander powder, ½ teaspoon turmeric powder, 1 teaspoon Kashmiri red chili powder, and ½ teaspoon garam masala powder, and fry for 1-2 minutes until the oil starts to separate from the sides of the pan.

    Spice powders added to the pan.

    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.

    Yogurt and chickpea flour added to a bowl.
    Yogurt mixture added to the pan.
    Cooked chickpeas along with cooking water added to the pan.
    Mixed well.

    Cook uncovered for 10-12 minutes, stirring frequently.

    Check for salt and water and add more if required.

    Garnish with 2 tablespoon chopped cilantro and serve hot.

    Ready jaisalmeri chana garnished with cilantro.

    Serving Suggestions

    Jaisalmeri Chana is traditionally served with steamed rice. At home, I like to pair it with Jeera Rice, Wadi Chawal, or Brown Rice Pulao.

    It also tastes great with Indian bread such as Bajra Roti, Poori, Phulka, or Tawa Paratha.

    Storage Suggestions

    Jaisalmeri Kala Chana can be stored in an air-tight container for 1-2 days in the refrigerator. Reheat in a pan or microwave before serving.

    Do not freeze this dish as the gravy might curdle when reheated.

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    Recipe Card

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    Jaisalmeri Chana is a traditional Rajasthani recipe from the Jaisalmer region where black chickpeas are cooked in a yogurt-based curry. Here is how to make it.

    Jaisalmeri Chana Recipe (Black Chickpea in Yogurt Curry)

    Jaisalmeri Chana is a traditional Rajasthani recipe from the Jaisalmer region where black chickpeas are cooked in a yogurt-based curry. Here is how to make it.
    3.67 from 3 votes
    Print Pin Rate
    Course: Curry
    Cuisine: Indian
    Diet: Vegetarian
    Prep Time: 5 minutes
    Cook Time: 1 hour
    Soaking Time: 6 hours
    Total Time: 7 hours 5 minutes
    Servings: 4 people
    Calories: 87kcal
    Author: Neha Mathur

    Ingredients 

    • ½ cup dried black chickpeas (kala chana)
    • 1 teaspoon salt (or to taste)
    • 3 tablespoons vegetable 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)
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    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 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.

    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.

    Video

    https://www.youtube.com/watch?v=9q_dLe6fBaA

    Notes

    Avoid adding asafetida (hing) for a gluten-free version.
    Adjust the green chilies depending on your taste.

    Nutrition

    Calories: 87kcal | Carbohydrates: 14g | Protein: 4g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 4mg | Sodium: 685mg | Potassium: 199mg | Fiber: 3g | Sugar: 4g | Vitamin A: 195IU | Vitamin C: 5mg | Calcium: 63mg | Iron: 1mg
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