Jaisalmeri Chana / Kale Chane ki Kadhi

JAISALMERI CHANA / KALE CHANE KI KADHI / DAHI WALE KALE CHANE 

BY DISHA LAHORI 

Jaisalmeri Chana is a simple, traditional dish from Jaisalmer, Rajasthan which is made by simmering black chickpeas with spices and curd. Here is a traditional recipe to make Jaisalmeri Chana.

Jaisalmeri Chana is a simple, traditional dish from Jaisalmer, Rajasthan which is made by simmering black chickpeas with spices and curd. It is even referred as Kala chana kadhi. 

INGREDIENTS 

• 1/2  cup black chana soaked ( overnight or 8 hrs)
• ½ cup thick curd
• 1 tbsp besan / gram flour
• ¼ tsp haldi
• 1 tsp red chilli powder

• 2 tsp ginger garlic paste
• ¼ tsp mustard seeds
• ¼ tsp cumin seeds
• A generous pinch of asafoetida
• ½ tsp chaat masala

1 tsp coriander pwdr  [ optional ]

• ½ tsp Maggie Masala / Garam masala pwdr
• 1 tsp kasoori methi
• 2 tsp oil
• 1 tsp ghee +
• Salt to taste

CLICK ON THE LINK FOR FULL VIDEO – https://youtu.be/XzqyGTlkhhQ

METHOD 

1. Pressure cook the soaked chanas ,as shown in the video
2. Take the curd, salt, haldi, red chilli powder ,coriander in a mixing bowl and mix with a whisk. Be careful while adding salt as we are using chaat masala  in the recipe.
3. Heat oil in a wide pan. Add asafoetida and cumin. Add ginger, garlic paste and saute until slightly pink. Add curd mixture and cook on a low flame for 1 minute. Cover the lid and off the flame. Do not open the lid for 2 – 3 mins.
4. After 3 minutes, open the lid and turn on the flame. Add whey of curd, kasoori methi, chana and give a good mix. Add little more (1/4 cup) water if required. Cook on low flame with a lid for 2-3 min.
5. Heat ghee in a small pan, add mustard and let it crackle. Add garam masala / maggi masala and chaat masala and immediately pour over chana. Off the flame.
6. Garnish with fresh coriander leaves and serve with pooris or parathas.
7. This preparation of chana is not very thin gravy. Keep it semi liquid Gravy.
8. At the same time, we have to be careful about Besan because it absorbs water… so add enough water to maintain The gravy texture.

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