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.
About This Recipe
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 are already cooked.
Make it for a simple everyday Indian meal and serve with rice or Indian bread.
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, tomatoes, besan (chickpea flour), and cilantro (fresh coriander leaves).
Avoid adding asafetida (hing) for a gluten-free version.
Adjust the green chilies depending on your taste.
It also tastes great with Indian bread such as Bajra Roti, Poori, Phulka, or Tawa Paratha.
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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Jaisalmeri Chana Recipe (Black Chickpea in Yogurt Curry)
- ½ cup dried black chickpeas
- 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 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)
- 2 tablespoons chickpea flour (besan)
- 2 tablespoons chopped cilantro (fresh coriander leaves)
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.
- 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 (8-10 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 3-4 minutes until the oil starts to separate from the sides of the pan.
- Reduce the heat to low.
- Whisk yogurt with chickpeas flour and add it to the pan along with a cup of water and cooked chana.
- Cook uncovered for 10-12 minutes.
- Check for salt and water and add more if required.
- Garnish with cilantro and serve hot.