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Jaisalmeri Kala Chana

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This is easily made recipe. Here boiled chickpea is cooked in rich yogurt gravy.

Main Ingredient(s): Bengal Gram Whole/ Black Chickpea ( Kala Chana)


  • 0.5 Cup Bengal Gram Whole/ Black Chickpea ( Kala Chana)
  • 1.5 Cup Greek Yogurt
  • 2 Pieces Green Chili
  • 0.5 Teaspoon Turmeric (Haldi) Powder
  • 2 Tablespoon Gram Flour(Besan)
  • 1.5 Teaspoon Coriander Powder
  • 1 Teaspoon Red Chili Powder
  • 0.5 Teaspoon Garam Masala Powder
  • 0.5 Teaspoon Cumin (Jeera or Jira)
  • A Pinch Asafoetida Powder
  • 1 Tablespoon Oil
  • Table Salt (According to taste)

Original recipe makes 3 Servings


Method of Preparation

Step 1

Rinse and wash black chickpea and keep it soaked overnight for around 8 hrs.

Step 2

After 8 Hours, drain complete water and pressure cook the soaked chickpeas, adding 2 cups water, salt ( approximately 8 whistle) 

Step 3

Switch off the flame and let the steam evaporate. When it cools down, mash and see if pea is tender..

Step 4

While the peas are being cooled down, take a bowl and mix yogurt, turmeric powder, red chilli powder, coriander powder, garam masala powder, salt, chickpea flour and whisk well till lumps formed.

Step 5

Heat up oil in a non-stick pan. When oil heats up, add cumin seeds and asafoetida and saute for a while.

Step 6

When seed starts sputtering, add green chillies and cooked chickpeas and saute for a minute.

Step 7

Mix yogurt mixture, water and stir continuously till the mixture comes to a boil. Do check if the salt is enough, else add some more salt and cook over medium heat for 5 minutes or till the gravy thickens to desired consistency.

Step 8

Switch off the flame and serve adding coriander leaf.

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