Tilted Brush Stroke

JAISALMERI CHANA

By Whiskaffair's

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.

STEP 1

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

STEP 2

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.

STEP 3

Heat oil in a pan over medium-high heat.

STEP 4

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

STEP 5

Add onions and green chilies and fry until the onions turn golden brown in color (5-6 minutes), stirring frequently.

STEP 6

Add tomatoes and cook for 2-3 minutes.

STEP 7

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.

STEP 8

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.

STEP 9

Cook uncovered for 10-12 minutes. Check for salt and water and add more if required.

STEP 10

Garnish with cilantro and serve hot.

STEP 11

Off-white Section Separator

JAISALMERI CHANA IS READY!

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