Jaisalmeri Chana is a simple, traditional dish from Jaisalmer, Rajasthan which is made by simmering black chickpeas with spices and curd. Here is a traditional recipe to make Jaisalmeri Chana.
If you follow my blog, then you probably know my undying love for Rajasthan and its royal cuisine. One of the things that attract me about the culture, cuisine of Rajasthan is its simplicity.
Because of scanty rainfall and the fact that the green vegetables are rarely available in the land of golden sand, the people of Rajasthan are accustomed to finding an alternative source of nutrition. As a result, most of the vegetarian Rajasthani dishes are prominently made by using chickpea flour, pulses or potatoes. And, Jaisalmeri Chana comes on that list.
Jaisalmeri Chana is a simple, traditional dish from Jaisalmer, Rajasthan which is made by simmering black chickpeas with spices and curd. It is even referred as Kala chana kadhi.
For making the same, one needs to soak the dried, black chickpeas for around 5-6 hours or overnight if possible. Once that is taken care of, nothing else takes time. Just whistle the chick peas, cook them well and all it takes is a nice mix with other ingredients to serve delicious Jaisalmeri Chana.
You can savour this Rajasthani bonanza with rice as well as fluffy phulkas and as it is made from a pulse, it is super healthy as well. Note down its recipe and make it for your meals:
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Jaisalmeri Chana Recipe
Jaisalmeri Chana is a simple, traditional dish from Jaisalmer, Rajasthan which is made by simmering black chickpeas with spices and curd.
- 1/2 cup Dried Black Chickpeas
- 3 tbsp Oil
- 1/4 tsp Hing
- 1 tsp Zeera
- 1/4 tsp Methi seeds Crushed
- 1/2 cup Onion Chopped
- 2 Green chilli Slit into half
- 1/2 cup Tomato Grated
- 1 tsp Coriander powder
- 1/2 tsp Turmeric powder
- 1 tsp Red chilli powder
- 1/2 tsp Garam Masala powder
- 1/2 cup Curd
- 2 tbsp Besan
- 2 tbsp Fresh coriander Chopped
Wash the chana and soak them in water for 5-6 hours.
Drain the water and add the chana in a pressure cooker along with 2 cups of water and 2 tsp salt.
Pressure cook until they are cooked.
Heat oil in a pan.
Once the oil is hot, add hing, zeera and methi seeds and let them crackle for a few seconds.
Add onion and green chilli and fry until golden brown.
Add tomato and cook for 2-3 minutes.
Now add coriander powder, turmeric powder, red chilli powder, garam masala powder and salt to taste and fry for 3-4 minutes until oil starts to separate from the sides.
Whisk curd with besan and add it in the pan along with a cup of water and boiled chana.
Cook for 10-12 minutes.
Add more water if required.
Garnish with fresh coriander.
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