Rajasthan

Jaisalmeri kala chana

Name: Jaisalmeri kala chana
Prep time: 8 h
Cook time: 50 min
Total time: 8 h 50 min
Yield: 4 servings
Cuisine: Rajasthani
Ingredients: 1 cup soaked overnight kala chana, dry (black chickpeas); 3 3/4 cups water; 1 cup whisked curd (plain yogurt, natural yoghurt); 1 1/2 tbsp besan (chickpea flour, gram flour); 2 tbsp ghee; 1 tsp cumin seeds; a pinch asafoetida; Whole spices, cloves, bay leaf; 2 dried red chilli; 1/2 inch grated ginger; 1/4 tsp turmeric (ground turmeric); 3/4 tsp red chilli powder (indian red chili powder); 2 tsp coriander powder (ground coriander); 1/2 tsp garam masala; Salt, to taste; Coriander leaves (cilantro), chopped

Black chickpeas in a tangy curd and besan gravy. Desert cooking, no tomatoes needed.

50 minTime

13 gProtein each

mediumSpice

8hPlan ahead. Soak for 8 hours first; the 50 minutes come after.

Curd instead of tomato2 chapters · 1 min read

Make it your way

Grandma's wayKala chana, curd gravy, ghee tadka.

The original

309kcalsame

13 gproteinsame

10 gfibresame

50minutessame

Classic Jaisalmeri kala chana.

Per serving, worked out from the ingredient table.

Ingredients

Kala chana, dry (black chickpeas)1 cup, soaked overnight

Water3¾ cups

Curd (plain yogurt, natural yoghurt)1 cup, whisked

Besan (chickpea flour, gram flour)1½ tbsp

Ghee2 tbsp

Cumin seeds1 tsp

Asafoetidaa pinch

Whole spicescloves, bay leaf

Dried red chilli2

Ginger1.5 cm, grated

Turmeric (ground turmeric)¼ tsp

Red chilli powder (indian red chili powder)¾ tsp

Coriander powder (ground coriander)2 tsp

Garam masala½ tsp

Saltto taste

Coriander leaves (cilantro)chopped

Method

4 steps

1Pressure cook the soaked chana with water and salt for 6 whistles. Let pressure release naturally. Keep the cooking water.
2Whisk curd, besan, turmeric, chilli and coriander powders until smooth.
3Heat ghee, add cumin, asafoetida, whole spices, red chillies and ginger. Lower heat, pour in the curd mix and stir until it boils.
4Add the chana with some cooking water and simmer 10 minutes. Finish with garam masala and coriander.

Serve it like this

Serve hot in a deep bowl with a swirl of ghee or a few coriander leaves on top, and rice or rotis on the side.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Rajasthan

Jaisalmeri kala chana

Black chickpeas in a tangy curd and besan gravy. Desert cooking, no tomatoes needed.

50 minTime

13 gProtein each

mediumSpice

8hPlan ahead. Soak for 8 hours first; the 50 minutes come after.

Curd instead of tomato2 chapters · 1 min read

Make it your way

Grandma's wayKala chana, curd gravy, ghee tadka.

The original

309kcalsame

13 gproteinsame

10 gfibresame

50minutessame

Classic Jaisalmeri kala chana.

Per serving, worked out from the ingredient table.

Ingredients

Kala chana, dry (black chickpeas)1 cup, soaked overnight

Water3¾ cups

Curd (plain yogurt, natural yoghurt)1 cup, whisked

Besan (chickpea flour, gram flour)1½ tbsp

Ghee2 tbsp

Cumin seeds1 tsp

Asafoetidaa pinch

Whole spicescloves, bay leaf

Dried red chilli2

Ginger1.5 cm, grated

Turmeric (ground turmeric)¼ tsp

Red chilli powder (indian red chili powder)¾ tsp

Coriander powder (ground coriander)2 tsp

Garam masala½ tsp

Saltto taste

Coriander leaves (cilantro)chopped

Method

4 steps

1Pressure cook the soaked chana with water and salt for 6 whistles. Let pressure release naturally. Keep the cooking water.
2Whisk curd, besan, turmeric, chilli and coriander powders until smooth.
3Heat ghee, add cumin, asafoetida, whole spices, red chillies and ginger. Lower heat, pour in the curd mix and stir until it boils.
4Add the chana with some cooking water and simmer 10 minutes. Finish with garam masala and coriander.

Serve it like this

Serve hot in a deep bowl with a swirl of ghee or a few coriander leaves on top, and rice or rotis on the side.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Jaisalmeri kala chana

Make it your way

Ingredients

Method

Jaisalmeri kala chana

Make it your way

Ingredients

Method

Make it a meal