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Jaisalmeri Kala Chana – Easy Yogurt Black Chickpea Curry

INGREDIENTS

• 4 mung dal papad (or any papad)
• 1 cup curd
• 2 green chillies chopped
• 1 teaspoon cumin seeds
• 2 tablespoon ghee
• 1 inch ginger grated or paste
• 2 tablespoon besan or gram flour
• 2 tablespoon coriander leaf
• Salt to taste
• 1/4 teaspoon turmeric powder
• 1 teaspoon kashmiri red chilly powder
• 1 teaspoon coriander powder
• A pinch of hing or asafoetida
• 1 cup Water

INSTRUCTIONS

• Microwave or roast papad and keep them aside.
• Heat 2 tablespoon of ghee or oil in a pan, add cumin, asafoetida, ginger paste, and green chilly and cook until the raw smell is gone.
• Add red chilly powder, coriander powder, turmeric powder and 2 tablespoon of besan or chickpea flour. Cook until the besan is roasted properly and a nice aroma comes.
• Once the besan is nicely cooked, lower the flame and add one cup of whisked curd. Use curd which is at room temperature.
• Keep string and bring the curd to boil without splattering it.
• Once the curd starts boiling add 1 cup of water and bring it to boil.
• Add 2 tablespoon of coriander leaf, adjust salt and off the flame.
• Break the roasted papad into small pieces and add into the gravy.
• Serve hot with roti or rice.

Rajasthani Style Papad Ki Sabji

Sini R Praveen

Print Recipe Pin Recipe

Prep Time 10 mins

Cook Time 10 mins

Course Main Course

Cuisine Indian

Servings 2

Ingredients

  

• 4 mung dal papad or any papad
• 1 cup curd
• 1 inch ginger grated or paste
• 2 green chillies chopped
• 1 teaspoon cumin seeds
• 2 tablespoon ghee
• 2 tablespoon besan or gram flour
• 2 tablespoon coriander leaf
• Salt to taste
• 1/4 teaspoon turmeric powder
• 1 teaspoon kashmiri red chilly powder
• 1 teaspoon coriander powder
• A pinch of hing or asafoetida
• 1 cup Water

Instructions

 

• Microwave or roast papad and keep them aside.
• Heat 2 tablespoon of ghee or oil in a pan, add cumin, asafoetida, ginger paste, and green chilly and cook until the raw smell is gone.
• Add red chilly powder, coriander powder, turmeric powder and 2 tablespoon of besan or chickpea flour. Cook until the besan is roasted properly and a nice aroma comes.
• Once the besan is nicely cooked, lower the flame and add one cup of whisked curd. Use curd which is at room temperature.
• Keep string and bring the curd to boil without splattering it.
• Once the curd starts boiling add 1 cup of water and bring it to boil.
• Add 2 tablespoon of coriander leaf, adjust salt and off the flame.
• Break the roasted papad into small pieces and add into the gravy.
• Serve hot with roti or rice.

Keyword easypapadkisabji, papadkisabji, rajasthanipapadkisabji