Chane Jaiselmer Ke with Bejar ki Roti

Instructions

1. 1

   Pressure Cook the Chickpeas

   • Rinse the black chickpeas and soak them in ample water overnight or for at least 8 hours.
   • Drain the soaking water. Transfer the chickpeas to a pressure cooker.
   • Add 3 cups of fresh water and 1/2 teaspoon of salt. Secure the lid.
   • Pressure cook on medium-high heat for 5-6 whistles, then reduce the heat to low and cook for another 10 minutes. This ensures they are tender.
   • Let the pressure release naturally. Check if a chickpea mashes easily between your fingers. If not, cook for a few more whistles. Do not discard the cooking water.
2. 2

   Prepare the Yogurt Slurry

   • In a medium bowl, add the whisked yogurt and besan (chickpea flour).
   • Add the turmeric powder, red chili powder, and coriander powder.
   • Whisk vigorously to create a smooth, lump-free paste. Gradually add 1/2 cup of water while whisking to form a thin, consistent slurry.
3. 3

   Cook the Gravy Base

   • Heat ghee in a heavy-bottomed pan or kadai over medium heat.
   • Once hot, add the cumin seeds. When they begin to splutter, add the asafoetida and slit green chilies. Sauté for about 30 seconds until fragrant.
   • Reduce the heat to the lowest setting. Slowly and steadily pour the yogurt-besan slurry into the pan, stirring continuously with a whisk or spoon.
   • Continue to stir constantly for 6-8 minutes. The mixture will thicken, and you'll see specks of ghee separating at the edges. This slow cooking process is crucial to prevent the yogurt from curdling.
4. 4

   Combine and Simmer

   • Once the gravy base is cooked, add the boiled black chickpeas along with all of their cooking water.
   • Add the remaining 3/4 teaspoon of salt. Stir everything together gently.
   • Increase the heat to bring the curry to a gentle boil. Once it starts bubbling, reduce the heat to low, cover the pan, and let it simmer for 10-15 minutes for the flavors to meld beautifully.
5. 5

   Garnish and Serve

   • Turn off the heat. Stir in the garam masala powder.
   • Garnish generously with freshly chopped coriander leaves.
   • Let the curry rest for 5-10 minutes before serving. Serve hot with bajra roti, phulka, or steamed rice.