Thursday, January 26, 2012

Chane Jaisalmer Ke

Chane Jaisalmer Ke


Growing up in India, we had different kinds of curries and fried vegetables with rice or Indian breads for lunch and dinner. Even to this day, a nice serving of curry rich with spices along with some rice is my comfort food! Last week saw me ill and restricted to home. I really craved for comfort food to lift my spirits and get me going.

I also wanted to use the black chickpeas in my pantry and wanted to try something new and exciting. This dish was an answer to all my needs!

Chane Jaisalmer Ke


It was a recipe that I first got from here, but over time I have adapted it a lot. This curry with black chickpeas simmered in a spiced yogurt gravy belongs to the famous Marwari cuisine from Rajasthan.

Ingredients:

1 cup Black Chickpeas (Kala Channa)
2 tbsp Ghee or oil
1 onion chopped finely
2-3 green chillies slit lengthwise
2 Green Cardamoms + 1 bay leaf + 1 inch piece Cinnamon
1 tsp Cumin seeds
¼ tsp Asafoetida
1 onion chopped
2 tbsp gram flour / Besan
½ tsp Turmeric powder
1 tsp Chilli powder
2 tsp Chaat Masala powder
1 ½ cups beaten Yoghurt
Salt to taste
Few coriander leaves for garnishing

Recipe:

Soak the black channa in water for 6-8 hours or overnight. Drain and pressure cook till well cooked. Drain and reserve the cooking liquid. Place the cooked chickpeas in a bowl and ligthly mash them.

In a mixing bowl, blend the yoghurt, besan, turmeric, chilli powder, chaat masala and salt. Make a smooth paste without lumps. Add half cup of the reserved liquid and mix. Set aside.

Heat ghee in a pan. Add aesafoitida, cumin seeds, cardamoms, cinnamon and bay leaf. When the cumin begins to sizzle, add the chopped onions and chopped green chillies. Saute till onions are soft and transparent.

Add the yogurt mixture and mix well. Add enough water to get the consistency of you choice. Add the boiled chickpeas. Bring to a boil and then lower heat and let simmer for a few minutes.

Garnish with coriander leaves and serve hot.

Cooking time: 45 mins
Serves: 3-4


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14 comments:

  1. yum looking curry keerthana- hope u r doing fine now & Republic day wishes to u too !

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  2. wow a very new recipe to me ... curry looks tempting and delicious ..... glad to follow u ....

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  3. Thanks for dropping by and mentioning about the header.
    Even you blog looks very pleasant and soothing to the eyes. Good job on that. And this dish looks familiar to kadala curry which we eat with dosa or puttu. Looks delicious K!

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  4. I just found a great Indian food store near my house (so excited) and decided to give asafoetida a try. With another trip back for some black garbanzos, I could totally make this!

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  5. very interessting dish Keerthana. I hadnt seen black chickpeas before. I dont know much about rajastani cuisine. I found more ppl selling israeli food then rajasthani food in Pushkar. lol

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  6. A very different curry from what I am used to making with chana. Bookmarking this one.

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  7. that is one comforting bowl of channa! love the addition of curd, makes it so different & creamy.. lovely pic too :)

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  8. Love your twist on kala chana and yogurt!! That looks so delicious, Keerthana :)

    ps: Hoping you are feeling much better now!

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  9. i havent ever tried black chickpeas ina yogurt gravy. the recipe sounds delicious.. and pretty clicks too!

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  10. Delicious looking recipe, sounds so yummy.

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  11. It looks so so tempting, I am making it this weekend :D
    Conference Centre Manchester

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  12. Hey, how are you doing? Long time no hear

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  13. Take care, ok? Hope all gets well soon. Hugs to you!

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Did you like this post? Did you try this recipe? Leave a comment and let me know. I would love to hear from you!