Jaisalmeri Chana Recipe

A black bowl filled with creamy orange Jaisalmeri Chana curry, garnished with chopped fresh cilantro, sits on a dark surface surrounded by green chilies, red chilies, and fresh coriander leaves.

4 from 1 vote

Jaisalmeri Chana Recipe

Jaisalmeri 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.

Prep Time5

Cook Time1

Soaking Time6

Total Time7 5

Course: Main Course

Cuisine: Indian, Rajasthani

Diet: Vegetarian

Servings: people

Author: Neha Mathur

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)

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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 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. Drain the chana. Reserve the water.

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 2 cups of the reserved cooking water.
Cook uncovered for 10-12 minutes.
Check for salt and water and add more if required.
Garnish with cilantro and serve hot.

Video

Notes

Avoid adding asafetida (hing) for a gluten-free version.

Adjust the green chilies depending on your taste.

Nutrition