Jaisalmeri Chana is a simple, traditional dish from Jaisalmer in Rajasthan, India. Rajasthan is a land famous for its dessert and colors and dish like this will remind you of your travels to that part of the world always.
Its a simple dish made with black chickpeas also known as Kale Chana with spices and yoghurt. As Rajasthan is a dry state (with low rainfall), dishes like these mark a prime importance due to use of hardly any vegetables.
Jaisalmeri Chana with roti or rice is a great dish as a part of your thali or just a standalone weeknight meal hero!
Jaisalmeri Kala Chana
Jaisalmeri Kale Chane (Black Chickpeas in a Yoghurt Gravy)
Wash the black chana and soak them in water for 5-6 hours
Drain the water and cook the chana in a pressure cooker or a pan with a pinch of salt and 2 cups of water till soft. It takes close to 5-6 whistles in pressure cooker and 30 mins if boiled in a pan with a cover.
Once the oil is hot, add cumin and fenugreek seeds. Let the cumin seeds crackle. Add the asafoetida and saute for few seconds.
Add onion and green chilli and let them fry on medium heat till light brown.
Now add all the spices - turmeric powder, red chill powder, coriander powder and garam masala. Add salt to taste and stir everything well and cook for 3-4 minutes on low to medium heat.
Whisk yoghurt with gram flour in a pan along with half a cup of water.
Add this to the pan along with the chana and bring everything to a good boil. Let this simmer for 15 minutes.
You will see oil separating on top of the curry.
Add more water if its too thick. Garnish with fresh coriander.