Jaisalmeri Kala Chana: - Spicy Black Chickpeas in Yogurt Gravy

Khamagani Sa,

Today I am sharing a delicious and very famous entrée recipe from Rajasthan – Jaisalmeri Kala Chana. Basically it is black chick peas cooked in yogurt gravy. This dish has nice flavors and aroma of Rajasthani cuisine. Hope you enjoy it.

 

Recipe will serve 2

Ingredients:-

Black chickpeas/ Kala chana – ½ cup
Thick yogurt – ¾ cup
Gram flour/ beasn – 2 tbsp
Dried red chilies – 2
Chopped garlic cloves – 3-4
Chopped green chili – 1
Chopped onion – ¼ cup
Red chili powder – ½ tsp
Turmeric powder - ½ tsp
Coriander powder – ½ tsp
Garam masala – ¼ tsp
Kasuri methi – ½ tsp (optional)
Clarified butter /ghee – 2 tbsp
Cumin seeds – ½ tsp
Mustard seeds – ½ tsp
Water – 1 cup
Salt as per taste

Directions:-

1) Soak black chickpeas in water overnight and boiled it in pressure cooker for 4 whistles.
2) In a mixing bowl add yogurt, gram flour, salt and all above mentioned dry spices.
3) Add water and whisk it gently and make sure there is no lump in this batter.
4) Heat ghee in pan and add dried red chilies, cumin and mustard seeds.
5) Add chopped garlic and onions and sauté it for 5 mins.
6) Now add kasuri methi and pour the yogurt batter in pan.
7) Stir continuously unless the batter becomes lumpy. Add more water if needed.
8) Once gravy reach boiling point, low the flame and let it cook for about 7-8 mins.
9) Now add boiled black chickpeas and mix well with gravy.
10)Let it cook for about 15 mins on low flame.
11)Garnish with coriander leaves and serve hot with paratha or chapatti.