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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 flavour 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 chilli powder: 1 teaspoon
Turmeric powder: ½ teaspoon
Coriander powder: 1 teaspoon
Salt: 1 teaspoon
Ghee (clarified butter): 2 table spoon

Preparation:

Soak Chana for minimum 6 hours or overnight, keep aside.
Beat curd, keep aside.
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 chilli 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.