Jaisalmeri Chana

⚠ Not yet reviewed against the source — may contain OCR/transcription errors.

December 3, 2009

Interesting dish. It is a traditional dish made in Jaisalmer, Rajastan . A speciality, the kala chana in this dish is cooked in a curd based gravy to wonderful effect !!!

Lip Smackingly Good !!! Do check it out.

Ingredients

• dried black chana - 1/2 cup( about 125 gms )
• curds - 1 1/2 cups
• besan ( gram flour ) - 4 tsp
• salt to taste ( about 1-1 1/2 tbsp)
• coriander powder - 2 tsp
• amchoor powder ( dry mango powder to add tanginess ) - 2 tsp
• chilli powder - 1 tsp
• turmeric - 1 tsp
• garam masala - 1 tsp
• chat masala - 2 tsp
• green chillies - 2-3, chopped
• cloves - 1-2
• moti elaichi ( black cardamom ) - 2
• cinnamon sticks- 2 inch peice
• asafoetida - 1/4 tsp
• jeera ( cumin ) seeds - 1 tsp
• oil - 2-3 tbsp
• lots of fresh dhania ( coriander) & sliced onions for garnishing

Method

1. Wash & soak the chanas in 3 cups of water overnight.
2. In a pressure cooker, put the chana with the water in which it was soaked & give 1 whistle & then lower the heat & cook for abouy 40 - 45 minutes.
3. When the pressure is released, open the cooker & mash the channas slightly.
4. In a bowl, beat the curd. Add 1 cup of water, gram flour, & all the dry spices. Mix well & keep aside.
5. Heat oil in kadhai & add the jeera. When they turn golden, add thecinnamon, cloves & cardamon. Fry for a minute or two.
6. Add the asafoetida & green chillies. Fry for a minute.
7. Now add the curd mixture & keep stirring until it comes to a boil.
8. Add the boiled & mashed kala chanas & mix well.( add as much of the water in which the chanas were cooked as you want to adjust the thickness of the gravy. Keep back the rest. )
9. Cover & simmer over low heat for about 10-15 minutes.
10. Serve hot garnished with fresh coriander leaves & sliced onions.

Source: chitti