Jaisalmeri Kala Chana (no onion and garlic)

  • Servings: 2
  • Soaking time: 6 hours.
  • Preparation time: 3 minutes.
  • Boiling time: 17 minutes.
  • Seasoning time: 3 minutes.
  • Total time: 23 minutes.

Mild spiced, mouth watering ‘Jaisalmeri Kala Chana’ is simple traditional dish from Rajasthani cuisine; which is seasoned with hing (asafoetida) and jeera (cumin) the Indian spices known for their digestive properties. Exotic and unique flavor of ghee (clarified butter):  is the specialty of Rajasthani cuisine; serving piping hot at lunch for the special occasion or casual, paired with steamed rice or jeera rice liked by everyone.

Ingredients:

  • Kala Chana (Chick peas/ Bengal gram): 100-125 gm.
  • Besan: 2 table spoon
  • Curd: 200 gm.
  • Bay leaf: 2 no.
  • Cumin: 1 teaspoon
  • Asafoetida:  ½ teaspoon
  • Clove: 3-4 no.
  • Green cardamom: 1 no.
  • Black cardamom: 1 no.
  • Cinnamon stick: 2” pieces
  • Red chili powder: 1 teaspoon
  • Turmeric powder: ½ teaspoon
  • Coriander powder: 1 teaspoon
  • Salt: 1 teaspoon
  • Ghee (clarified butter): 2 table spoon

Preparation:

  1. Soak Chana for minimum 6 hours or overnight, keep aside.
  2. Beat curd, keep aside.
  3. Take a pressure cooker with 3 cups of water add gram flour and mix well so that no lump is formed; put soaked Kala Chana, turmeric powder, coriander powder, salt, whole Garam masala and bay leaf.

Method:

Put the pressure cooker on high flame, bring to full cooking pressure, reduce to low flame and further cook for 10-12 minutes; allow cooker to cool and open.

Add curd and let it boil on low flame for about couple of minutes; put off the flame, keep aside.

Seasoning:

Take a small fry pan; heat ghee, add cumin, sputter it for few seconds, put off the flame. Add red chili powder and asafoetida. Spread this seasoning all over it.

Now mouth watering “Jeselmeri Kala Chana (no onion and garlic)” is ready to be served with steamed rice or jeera (cumin) rice along with papad and salad.

Jaisalmeri Kala Chana
Ingredients
Ingredients
water and gram flour
soaked Kala Chana, turmeric powder, coriander powder, salt, whole Garam masala and bay leaf
allow cooker to cool
Add curd
let it boil
Seasoning
Seasoning
Jaisalmeri Kala Chana
Jaisalmeri Kala Chana
Jaisalmeri Kala Chana
Jaisalmeri Kala Chana
Jaisalmeri Kala Chana
Jaisalmeri Kala Chana
Jaisalmeri Kala Chana

CC BY-NC-SA 4.0 Jaisalmeri Kala Chana (no onion and garlic) by Nag Ratna Sahu is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.

Comments are closed.