Chane Jaiselmer Ke
A tangy and savory black chickpea curry straight from the heart of Rajasthan. Made without onions or garlic, its unique gravy from yogurt and chickpea flour is creamy, delicious, and pairs perfectly with hot phulkas or rice.
For 4 servings
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.
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.
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.
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.
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.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Soaking chickpeas overnight is non-negotiable for a soft texture and better digestion.
- 2To prevent curdling, ensure your yogurt is at room temperature and you stir the gravy continuously on low heat until it comes to a boil.
- 3The water used to boil the chickpeas is liquid gold; it's packed with flavor and nutrients, so always use it for the gravy.
- 4For an authentic tangy flavor, use yogurt that is slightly sour.
- 5To remove the raw taste of besan, you can dry roast it on low heat until fragrant before adding it to the yogurt.
Adapt it for your goals.
Flavor
For extra tang, add 1/2 teaspoon of amchur (dry mango powder) to the yogurt slurry.
TemperingTempering
For a richer finish, prepare a final 'tadka' by heating 1 teaspoon of ghee, adding a pinch of asafoetida and 1/4 teaspoon of red chili powder, and pouring it over the finished curry before serving.
Spice LevelSpice Level
Increase the number of green chilies or add 1/4 teaspoon of black pepper powder for a spicier kick.
Why this is on our healthy list.
Rich in Plant-Based Protein
Black chickpeas are an excellent source of protein, which is crucial for muscle repair, immune function, and maintaining energy levels.
High in Dietary Fiber
The high fiber content from chickpeas aids in digestion, promotes a feeling of fullness to help with weight management, and supports stable blood sugar levels.
Promotes Gut Health
The use of yogurt introduces beneficial probiotics to the dish, which support a healthy gut microbiome, improve digestion, and enhance nutrient absorption.
Source of Essential Minerals
This dish is a good source of iron, manganese, and folate, minerals vital for energy production, bone health, and preventing anemia.
Frequently asked questions
One serving of Chane Jaiselmer Ke contains approximately 280-320 calories, depending on the fat content of the yogurt and the amount of ghee used.
