Chane Jaiselmeri
A tangy and spicy black chickpea curry from the heart of Rajasthan. This Jaisalmeri specialty features a unique, creamy gravy made from yogurt and chickpea flour, giving it a distinctive flavor that's both rustic and rich.
For 4 servings
Pressure Cook the Chickpeas
- Place the soaked and drained black chickpeas in a pressure cooker.
- Add 3 cups of water and 0.5 tsp of salt.
- Secure the lid and pressure cook on high heat for one whistle. Then, reduce the heat to low and cook for 20-25 minutes, or until the chickpeas are completely soft.
- Allow the pressure to release naturally. Do not discard the cooking water, as it is full of flavor and will be used for the gravy.
Prepare the Yogurt-Besan Slurry
- In a medium bowl, combine the whisked curd, besan, turmeric powder, red chili powder, and coriander powder.
- Whisk vigorously until the mixture is completely smooth and free of lumps. This step is crucial to prevent the gravy from splitting.
Sauté the Aromatics
- Heat ghee in a heavy-bottomed pan or kadai over medium heat.
- Once the ghee is hot, add the cumin seeds and let them splutter for about 30 seconds.
- Add the asafoetida and sauté for a few seconds.
- Add the finely chopped onion and cook until it turns soft and golden brown, which should take about 6-7 minutes.
- Add the ginger-garlic paste and slit green chilies. Sauté for another minute until the raw aroma disappears.
Combine and Simmer the Curry
- Reduce the heat to the lowest setting. Slowly pour the yogurt-besan slurry into the pan while stirring continuously.
- Continue to stir constantly for 4-5 minutes until the mixture thickens and you see the first bubbles of a boil. This prevents the curd from curdling.
- Once the gravy has come to a boil, add the cooked chickpeas along with all their cooking water. Add the remaining 0.75 tsp of salt.
- Mix everything well. Bring the curry to a gentle simmer and let it cook on low heat for 10-12 minutes, allowing the flavors to meld and the gravy to thicken to your desired consistency.
Garnish and Serve
- Turn off the heat and stir in the garam masala.
- Garnish with freshly chopped coriander leaves.
- Let the curry rest for 5 minutes before serving. Serve hot with bajra roti, phulka, or steamed rice.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Soaking the black chickpeas overnight is non-negotiable for them to cook properly and be digestible.
- 2Always add the yogurt mixture on the lowest possible heat and stir continuously to prevent it from curdling.
- 3Using slightly sour curd (yogurt) is key to achieving the authentic tangy flavor of this Rajasthani dish.
- 4The water used to boil the chickpeas is flavorful and nutritious; always add it to the gravy for body and taste.
- 5For a nuttier, deeper flavor, you can dry roast the besan on low heat until fragrant before whisking it into the yogurt.
- 6If your gravy becomes too thick, you can adjust the consistency by adding a little hot water.
Adapt it for your goals.
No Onion/Garlic Version
For a satvik version, you can skip the onion and ginger-garlic paste. The dish will still be flavorful due to the yogurt and spices.
Use White ChickpeasUse White Chickpeas
If you don't have kala chana, you can make this recipe with regular white chickpeas (kabuli chana). The cooking time for the chickpeas may be shorter.
Add TomatoesAdd Tomatoes
While not traditional for this specific recipe, you can add 1 finely chopped tomato after the onions are browned for a different tangy flavor profile.
Richer GravyRicher Gravy
For an even richer and creamier gravy, you can stir in a tablespoon of fresh cream (malai) at the end, after turning off the heat.
Why this is on our healthy list.
Rich in Plant-Based Protein
Black chickpeas (Kala Chana) are a fantastic source of protein, which is essential for muscle repair, growth, and overall body function, making this dish great for vegetarians and vegans.
High in Dietary Fiber
The high fiber content from chickpeas aids in digestion, promotes a feeling of fullness to help with weight management, and helps regulate blood sugar levels.
Promotes Gut Health
The use of curd (yogurt) introduces beneficial probiotics into the dish, which support a healthy gut microbiome, improve digestion, and boost immunity.
Source of Essential Minerals
Kala chana is packed with important minerals like iron, which helps prevent anemia, and magnesium, which is crucial for bone health and nerve function.
Frequently asked questions
One serving of Chane Jaiselmeri contains approximately 280-320 calories, depending on the amount of ghee used and the fat content of the curd.