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.
Prep15 min
Cook45 min
Soak480 min
Servings4
Serving size: 1 cup
294cal
13gprotein
37gcarbs
Ingredients
1 cup Kala Chana (soaked overnight and drained)
1 cup Curd (whisked until smooth, preferably slightly sour)
Perfectly fluffy, long-grained basmati rice with a delicate aroma. This simple, foolproof recipe gives you separate, non-sticky grains every time, making it the perfect base for any curry or dal.
A classic fried egg with a sunny, runny yolk, spiced up with a sprinkle of Indian masalas. The perfect quick breakfast or simple side to any meal, ready in just 5 minutes.
About Chane Jaiselmeri, Steamed Basmati Rice and Fried Egg
Tangy, protein-packed Chane Jaiselmeri with fluffy rice and a perfectly fried egg – soul-satisfying & delicious!
This marwari dish is perfect for lunch. With 688.7 calories and 24.22g of protein per serving, it's a nutritious choice for your meal plan.
12gfat
1 tsp Red Chili Powder (adjust to taste)
1.5 tsp Coriander Powder
0.5 tsp Garam Masala
1.25 tsp Salt (divided, or to taste)
3 cup Water (for pressure cooking)
2 tbsp Coriander Leaves (chopped, for garnish)
Instructions
1
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.
2
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.
3
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.
4
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.
5
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.
Servings
4
Serving size: 1 cup
262cal
5gprotein
55gcarbs
1gfat
Ingredients
1.5 cup Basmati Rice (Use good quality, aged basmati rice for best results)
2.25 cup Water (For the absorption cooking method)
0.75 tsp Salt (Adjust to taste)
1 tsp Ghee (Optional, for flavor and to prevent sticking)
Instructions
1
Rinse and Soak the Rice (35 minutes)
Place the basmati rice in a large bowl. Add cold water and gently swirl the rice with your fingers. Drain the cloudy water. Repeat this process 3-4 times until the water runs mostly clear. This removes excess starch and prevents stickiness.
Cover the rinsed rice with fresh water and let it soak for 30 minutes. Soaking allows the grains to absorb water, ensuring they cook evenly and elongate beautifully.
After 30 minutes, drain the rice completely using a fine-mesh sieve and set aside.
2
Cook the Rice (15 minutes)
In a medium, heavy-bottomed saucepan with a tight-fitting lid, combine the drained rice, 2.25 cups of fresh water, salt, and ghee (if using).
Bring the mixture to a rolling boil over medium-high heat, uncovered.
As soon as it boils, give it one gentle stir, then immediately reduce the heat to the lowest possible setting. Cover the saucepan tightly with the lid.
Let the rice simmer for 12-15 minutes, or until all the water has been absorbed. Do not lift the lid during this time to prevent steam from escaping.
3
Rest and Fluff (10 minutes)
Turn off the heat but leave the saucepan on the stove, still covered. Let the rice rest and steam for 10 minutes. This step is crucial for finishing the cooking process and achieving a perfect texture.
After resting, remove the lid. Use a fork to gently fluff the rice, separating the long, delicate grains.
Serve hot as a perfect accompaniment to curries, dals, or grilled dishes.
1 tbsp Ghee (Can be substituted with vegetable oil)
0.25 tsp Salt (Adjust to taste)
0.25 tsp Turmeric Powder
0.25 tsp Red Chili Powder (Adjust to your spice preference)
0.25 tsp Black Pepper Powder (Freshly ground is best)
1 tbsp Coriander Leaves (Finely chopped, for garnish)
Instructions
1
Heat ghee in a non-stick skillet or frying pan over medium-low heat. Swirl the pan to ensure the ghee coats the bottom evenly.
2
Gently crack the eggs into the hot pan, leaving space between them. Be careful not to break the yolks.
3
Immediately sprinkle the salt, turmeric powder, red chili powder, and black pepper powder evenly over the eggs.
4
Cook for 2-3 minutes. For a runny yolk (sunny-side up), cook until the whites are completely set. For a jammy yolk, cover the pan with a lid for the last minute of cooking to steam the top. For a fully cooked yolk, gently flip the egg and cook for another 30-60 seconds.
5
Using a spatula, carefully slide the fried eggs onto a serving plate. Garnish with freshly chopped coriander leaves and serve immediately.
