Try this easy peasy Jaisalmeri kala chana recipe. I usualy make moru curry or kadhi or kadala curry but this is a variation of both.

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INGREDIENTS

• 1 cup kala chana or black chickpea boiled
• 11/2 cup yoghurt
• 2 tbsp besan/ chickpea flour
• 1/2 teaspoon garam masala
• 1 tablespoon red chilli powder
• 1 tablespoon coriander powder
• Pinch of hing/ asafoetida
• 1/2 tsp jeera/cumins seeds
• 1/2 tsp turmeric powder
• 1 tablespoon coriander leaf chopped
• 1 tablespoon ghee or oil
• Salt to taste

PREPARATION

• Soak kala chana overnight or at least 6 hours and then pressure cook for at least 4 whistles with some salt to taste.
• In a bowl whisk yoghurt will all the spice powders and salt.
• Now heat oil or ghee in a pan and splutter cumin seeds and hing / asafoetida.
• You can also add some onion and curry leaves if you like. Add the yoghurt mixture and keep mixing while keeping the flame low to prevent the curd/yoghurt from getting splitting.
• Add the boiled kala chana or black chickpeas and boil for 2 more minutes while stirring continuously.
• Garnish with coriander leaf and serve hot with rice or chapatti.

Jaisalmeri Kala Chana - Easy Yogurt Black Chickpea Curry

Sini R Praveen

Try this easy peasy Jaisalmeri kala chana recipe. I usualy make moru curry or kadhi or kadala curry but this is a variation of both.

Print Recipe Pin Recipe

Prep Time 6 hrs

Cook Time 10 hrs

Course Main Course

Cuisine Indian

Servings 2

Ingredients

  

• 1 cup kala chana or black chickpea boiled
• 11/2 cup yoghurt
• 2 tbsp besan/ chickpea flour
• 1/2 teaspoon garam masala
• 1 tablespoon red chilli powder
• 1 tablespoon coriander powder
• Pinch of hing/ asafoetida
• 1/2 tsp jeera/cumins seeds
• 1/2 tsp turmeric powder
• 1 tablespoon coriander leaf chopped
• 1 tablespoon ghee or oil
• Salt to taste

Instructions

 

• Soak kala chana overnight or at least 6 hours and then pressure cook for at least 4 whistles with some salt to taste.
• In a bowl whisk yoghurt will all the spice powders and salt.
• Now heat oil or ghee in a pan and splutter cumin seeds and hing / asafoetida.
• You can also add some onion and curry leaves if you like. Add the yoghurt mixture and keep mixing while keeping the flame low to prevent the curd/yoghurt from getting splitting.
• Add the boiled kala chana or black chickpeas and boil for 2 more minutes while stirring continuously.
• Garnish with coriander leaf and serve hot with rice or chapatti.

Keyword jaisalmerikalachana, kadhi