Jaisalmeri Chana

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Black Chickpeas In Yogurt Gravy


Jaisalmeri Chana or Black Chickpeas in yogurt gravy is a side dish that is very flavorful and made with simple ingredients. It is a delicacy from the state of Rajasthan in India.

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Recipe Facts:


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Total Time

12 h 55 m

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– Black Chickpeas / Kala Chana – Yogurt whisked – Chickpea flour / Besan – Oil and/or ghee – Cumin seeds – Green chilies  – Asafetida – Red chili powder  – Turmeric powder – Cumin & coriander powder – Salt – Cilantro for garnish

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– Wash and soak the black chickpeas. Change the soaking water and add fresh water to immerse the beans.

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Step 1

– Cook the chickpeas in a pressure cooker. The black chickpeas takes longer time than the white ones to cook. – Whisk the yogurt and add water, besan, red chili powder, dhania jeera powder, turmeric powder, and just enough salt. 

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Steps 2-3

– Whisk it well to clear any lumps and keep it aside. – In a pan, heat the ghee/oil and add the cumin seeds. Let it crackle and then add the asafetida and green chilies. Let it fry.

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Steps 4-5

– Add the whisked yogurt mixture to the pan and mix well. Let it come to a boil and then simmer.

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Step 6

– Now add the cooked chickpeas and mix well. Adjust the consistency of the gravy by adding more water if needed.

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Step 7

– Let the subzi simmer for 10 more minutes for the flavors to combine. Garnish with cilantro and serve hot with roti or rice.

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