Chane Jaiselmer Ke

Name: Chane Jaiselmer Ke
Prep time: 8 h
Cook time: 45 min
Total time: 8 h 45 min
Yield: 4 servings
Cuisine: rajasthani
Ingredients: 1 cup kala chana (dried black chickpeas, soaked overnight); 2 cup water (for pressure cooking chana); 0.5 cup yogurt (whisked until smooth, at room temperature); 2 tbsp ghee; 1 pcs bay leaf; 1 inch cinnamon (stick); 3 pcs cloves; 2 pcs green cardamom (lightly crushed); 2 pcs onion (medium, finely chopped); 1 tbsp ginger-garlic paste; 2 pcs green chili (slit lengthwise); 2 pcs tomato (medium, pureed); 1 tsp red chili powder; 1 pinch turmeric powder; 1 tsp coriander powder; 1 pinch cumin powder; 1 pinch garam masala; 1 tsp dry mango powder; 0.5 tsp salt; 2 tbsp coriander leaves (chopped, for garnish)

RATING

4.2/5(28)

TASTE SCORE

7/10

Robust black chickpeas slow-cooked in a fiery, tangy yogurt gravy heady with desert spices. This royal Rajasthani delicacy from Jaisalmer balances smoky dried red chilies with a sharp finish of amchur, creating a thick, rustic curry that clings beautifully to bajra roti or steamed rice.

PREP

480m

COOK

45m

SERVES

1 KATORI

274 cal

SERVINGS

METHOD · 7 STEPS

pressure cook · ~20 min
Pressure cook the soaked chickpeas.
Drain the soaked kala chana. Add them to a pressure cooker with 2 cups water and cook on high heat until the first whistle. Lower the heat and cook for 15-18 minutes or until the chickpeas are tender but hold their shape. Let the pressure release naturally.
temper · ~1 min
Make the aromatic tempering in ghee.
1.Heat ghee in a heavy-bottomed pan over medium heat.
2.Add bay leaf, cinnamon stick, cloves, and crushed green cardamom.
3.Sauté for 30-40 seconds until the spices are fragrant and splutter.
saute · ~15 min
Sauté onions and build the base.
1.Add finely chopped onions to the pan.
2.Cook, stirring often, until the onions turn deep golden brown (8-10 minutes).
3.Stir in ginger-garlic paste and slit green chilies. Sauté for 1 minute until the raw smell disappears.
4.Pour in the tomato puree. Cook until the mixture thickens and ghee separates at the edges (5-6 minutes).
TIPDon't rush browning the onions — their deep colour is the backbone of the curry's richness.
saute · ~1 min
Bloom the spice powders.
Lower the heat. Add red chili powder, turmeric powder, coriander powder, cumin powder, and garam masala. Sauté for 30-45 seconds, stirring continuously to prevent the spices from burning. Splash a tablespoon of water if they start sticking.
TIPKeep the heat low — Rajasthani chilies are intense and can turn bitter if scorched.
simmer · ~20 min
Simmer chickpeas in the spiced gravy.
1.Add the boiled kala chana along with their cooking water to the pan.
2.Pour in 0.5 cup of additional water to loosen the gravy.
3.Add salt and stir well. Bring to a boil.
4.Lower the heat, cover partially, and simmer for 15-20 minutes so the chickpeas absorb the spices.
TIPMash a few chickpeas against the side of the pan with the back of your spoon — this thickens the gravy naturally.
mix · ~3 min
Finish with yogurt and amchur.
1.Turn off the heat and let the curry rest for 2 minutes.
2.Stir the whisked yogurt vigorously and immediately mix it into the hot curry.
3.Sprinkle dry mango powder and mix gently.
TIPAlways take the pan off the heat before adding yogurt and stir briskly — this prevents curdling and keeps the gravy velvety.
garnish · ~1 min
Garnish with coriander leaves and serve.
Transfer to a serving bowl and sprinkle generously with fresh chopped coriander. Serve hot with bajra roti, missi roti, or steamed rice.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Soak the kala chana for at least 8 hours or overnight to ensure even cooking and a creamy texture.
2
Brown the onions until deep golden — this builds the rich, caramelized base essential for authentic flavor.
3
Mash a few cooked chickpeas against the pan wall to naturally thicken the gravy without adding cream.
4
Always remove the pan from heat before stirring in yogurt to prevent curdling and keep the gravy smooth.
5
Bloom the spice powders on low heat for just 30-45 seconds to release their aroma without burning.
6
Let the curry rest for 5 minutes after cooking so the flavors meld and the gravy thickens further.
7
Adjust the water in the gravy depending on how thick or soupy you prefer the final dish.

RECIPE VARIATIONS

Adapt it for your goals.

Vegan

Replace ghee with a neutral oil like mustard or sunflower oil, and substitute yogurt with a thick, unsweetened plant-based yogurt (coconut or soy). The dish remains rich and tangy, suitable for vegan diets.

Lower Oil

Lower-Oil

Reduce ghee to 1 tablespoon and dry-roast the whole spices in the pan before adding a splash of water to sauté the onions. This cuts fat while retaining the aromatic depth.

Nutrient Boost

Nutrient-Boost

Add a handful of chopped spinach or methi (fenugreek) leaves along with the tomato puree for extra iron and a subtle bitterness that complements the tangy gravy.

HEALTH BENEFITS

Why this is on our healthy list.

✓

Rich in Plant Protein

Kala chana (black chickpeas) are a dense source of plant-based protein, making this dish a hearty and filling main for vegetarians.

✓

High in Dietary Fiber

A single serving provides a substantial amount of fiber from the chickpeas, supporting healthy digestion and prolonged satiety.

✓

Packed with Antioxidants

Turmeric, cumin, coriander, and cinnamon in the spice blend offer anti-inflammatory and antioxidant properties, boosting overall wellness.

✓

Gut-Friendly Probiotics

Yogurt is a natural source of probiotics, which can aid in gut health when added correctly (without curdling).

QUESTIONS?

Frequently asked questions

Yes, but reduce cooking time. Use 1.5 cups of drained, rinsed canned chickpeas and skip pressure cooking. Simmer them in the gravy for 10-12 minutes to absorb flavors.

PAIRS WELL WITH