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Jaisalmeri kala chana by siniscollection
Sini R Praveen

Jaisalmeri Kala Chana - Easy Yogurt Black Chickpea Curry

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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Prep Time 6 hours
Cook Time 10 hours
Servings: 2
Course: Main Course
Cuisine: Indian
Ingredients Method

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

Method
 

  1. Soak kala chana overnight or at least 6 hours and then pressure cook for at least 4 whistles with some salt to taste.
  2. In a bowl whisk yoghurt will all the spice powders and salt.
  3. Now heat oil or ghee in a pan and splutter cumin seeds and hing / asafoetida.
  4. 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.
  5. Add the boiled kala chana or black chickpeas and boil for 2 more minutes while stirring continuously.
  6. Garnish with coriander leaf and serve hot with rice or chapatti.