Jaisalmeri kala chana is a traditional Rajasthani dish where black chickpeas are cooked in yogurt-based gravy. It is served with rice, papad and pickle.
100 gms Kala Chana (Brown Chickpeas) soaked overnight and pressure cooked.
1 cup Curds
2 tbsps Besan/ gram flour
1/2 tsp Turmeric powder
1 tsp Coriander Powder
1/4 tsp Red Chilli powder
1/2 tsp Garam masala
Ingredients for the seasoning:
1/4 tsp Cumin seeds
1 Green Chilli chopped fine
1 tsp Ghee/ clarified butter
Tip into a large pan the Besan, curds, two cups of water, salt, turmeric powder, coriander powder, red chilli powder and whisk it well till it forms a smooth paste without lumps.
Place the pan on medium heat and bring this mixture to a boil.
While the mixture is boiling, keep stirring it continuously, so it becomes smooth and creamy Continue to stir till it begins to thicken and the mixture is smooth.
At this stage add the kala chana into the mixture.
Simmer for a while. The more you simmer, the tastier the preparation.
Heat ghee in a pan. Add cumin seeds and once they begin to crackle add the green chillies. Toss and pour it on top of the Jaisalmeri kala chana. Serve hot with rice, papad and pickle. .
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