Jaisalmeri Kala Chana Black Chickpeas In Yogurt Gravy Recipes

JAISALMERI KALA CHANA | BLACK CHICKPEAS IN YOGURT GRAVY RECIPE

Steps:

• Wash and soak black chickpeas in water overnight or for around 8 hrs.
• Drain the water. Pressure cook the soaked chickpeas with 2 cups water and salt for around 7-8 whistles or till it turns soft. Drain and reserve the water for later use.
• Drain and reserve the water for later use.
• Mash the chickpeas lightly and set it aside.
• Take yogurt in a bowl. Add turmeric powder, red chilli powder, coriander powder, garam masala powder, salt and chickpea flour.
• Whisk well till you don't find any lumps.
• Heat oil in a pan. Add cumin seeds and asafoetida.
• Once cumin seeds crackle, add green chillies and cooked chickpeas and saute for a minute.
• Add the yogurt mixture along with the reserved water.
• Keep stirring continuously till the mixture comes to a boil. Check for salt and add some if needed.
• Let this cook on medium heat for 6-7 minutes or till the gravy thickens to desired consistency and then remove from heat.
• Jaisalmeri kala chana is now ready to be served hot with flat breads or rice.

JAISALMER KALA CHANA KADHI RECIPE - RAJASTHANI CHICKPEA CURRY

Steps:

• To begin making the Jaisalmer Kala Chana Kadhi, pressure cook the soaked chickpeas with water and salt for at least 5 to 6 whistles. It will take about 20 minutes to cook the Kala chana. Keep this aside.
• We will first start by combining all the main ingredients in a large saucepan. Add besan, yogurt, 2 cups of water,salt, turmeric powder, coriander powder, red chilli powder and whisk it all together, until it forms a smooth paste without lumps.
• Place the saucepan on medium heat and bring the Kadhi mixture to a boil.
• While the Kadhi is boiling, keep whisking it continuously, so it becomes smooth. Continue to whisk it until you notice it has begun to thicken and the Kadhi is smooth.
• Once it is beginning to become smooth, add the kala chana into the kadhi. You can optionally mash a few kala chana and add into the Jaisalmer Kala Chana Kadhi.
• Simmer for a good 10 minutes. The more you simmer, the tastier the kadhi gets.
• To temper the Jaisalmer Kala Chana Kadhi, heat a small tempering pan with ghee, add cumin seeds and green chilies and pour it on top of the kadhi and serve hot.
• Serve the Jaisalmeri Kala Chana Kadhi Recipe along hot steamed rice and Instant Raw Mango Pickle for a wholesome weeknight dinner