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Jaisalmeri Chana
Course
Main Course
Cuisine
Rajasthan
Keyword
Brown channa, peanut curd, kadhi,
Prep Time
5
minutes
minutes
Cook Time
20
minutes
minutes
soaking time
8
hours
hours
Total Time
25
minutes
minutes
Servings
4
people
Author
Rama G
Ingredients
1 cup soaked overnight and boiled brown channa
3 tsp besan / chickpea flour / kadalai mavu
1 cup peanut curd
1 tsp chilli powder
½ tsp turmeric powder
1 tsp coriander powder
¼ tsp cumin seeds powder
½ tsp amchur powder (optional)
½ tsp garam masala powder (optional)
2 cloves
1” piece cinnamon
1 tsp cumin seeds
1 bay leaf
******************
Final tempering:
1 tsp oil
1 broken dry red chilli
½ tsp chilli powder
½ tsp asafoetida powder
Instructions
Soak channa overnight / for 8 hours. Pressure cook with enough water and salt for 3 whistles / till the channa gets cooked.
Drain and keep the water.
Take ¼ cup of boiled channa and mash coarsely with a masher. This is just to add body to the gravy.
Beat the curd with besan and all the masalas and just enough salt for the curd. Make sure its lump free.
Heat a skillet / kadai.
When it is hot enough, add the cumin seeds, bay leaf, cloves and cinnamon and dry roast them till they become aromatic.
Add the curd mixture and sauté on a very low flame.
Add water and mashed channa and mix well.
Add the balance whole channa and check for the consistency. It should not be very thick not thin like a kadhi.
Add the balance water from the boiled channa if required.
Boil on a slow flame for a few minutes and switch off.
Heat a tsp of oil, add asafoetida and red chilli. Once it is done, switch off and add red chilli powder. Mix well and pour over the chana.
Notes
You can use ghee for tempering and roasting the dry masalas.
Peanut curd, generally is very thick. Hence 3 tsp besan was enough. If your curd is no so thick, you may require more besan.
If you prefer a tangy taste, add amchur powder.