Jaisalmeri Chana | Black Chickpeas in yogurt gravy
Jaisalmeri Chana | Black Chickpeas in yogurt gravy is a side dish that is very flavorfuland made with simple ingredients. It is a delicacy from the state of Rajasthan in India.
Servings: 4 Servings
Calories: 330kcal
Ingredients
- 1 cup Black Chickpeas / Kala Chana
- 2 cups Yogurt whisked
- 3 tablespoon Chickpea flour / Besan
- 1 ½ tablespoon Oil and/or ghee
- 1 teaspoon Cumin seeds
- 3 Green chilies thinly sliced
- ¼ teaspoon Asafetida
- 2 teaspoon Red chili powder I use Kashmiri chili powder
- ½ teaspoon Turmeric powder
- 1 tablespoon Cumin and coriander powder / Dhania Jeera powder
- to taste Salt
- 2 tablespoon Cilantro for garnish
Instructions
- Wash and soak the black chickpeas for 6 to 8 hours. Change the soaking water and add fresh water to immerse the beans.
- Cook the chickpeas in a pressure cooker with enough salt for 4 to 5 whistles. The black chickpeas takes longer time than the white ones to cook. If using Instant pot for cooking the beans, set it on the beans setting.
- Whisk the yogurt and add about a cup of water to it. Add all the dry ingredients; besan, red chili powder, dhania jeera powder, turmeric powder, and just enough salt. Remember that the chickpeas is cooked with salt, so just add enough salt for the yogurt.
- 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 for about 15 seconds.
- Add the whisked yogurt mixture to the pan and mix well. Let it come to a boil and then simmer for about 10 minutes.
- Now add the cooked chickpeas and mix well. Adjust the consistency of the gravy by adding more water if needed.
- Let the subzi simmer for 10 more minutes for the flavors to combine. Garnish with cilantro and serve hot with roti or rice.
Nutrition
Calories: 330kcal | Carbohydrates: 41g | Protein: 14g | Fat: 13g | Saturated Fat: 3g | Cholesterol: 16mg | Sodium: 212mg | Potassium: 688mg | Fiber: 4g | Sugar: 8g | Vitamin A: 617IU | Vitamin C: 6mg | Calcium: 282mg | Iron: 5mg