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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.
Pressure Cook the Chickpeas
Prepare the Yogurt Slurry
Cook the Gravy Base
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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.
This rajasthani recipe takes 55 minutes to prepare and yields 4 servings. At 232.61 calories per serving with 9.8g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Combine and Simmer
Garnish and Serve
For extra tang, add 1/2 teaspoon of amchur (dry mango powder) to the yogurt slurry.
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.
Increase the number of green chilies or add 1/4 teaspoon of black pepper powder for a spicier kick.
Black chickpeas are an excellent source of protein, which is crucial for muscle repair, immune function, and maintaining energy levels.
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.
The use of yogurt introduces beneficial probiotics to the dish, which support a healthy gut microbiome, improve digestion, and enhance nutrient absorption.
This dish is a good source of iron, manganese, and folate, minerals vital for energy production, bone health, and preventing anemia.
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.
Yes, it is a very healthy dish. It's rich in plant-based protein and fiber from chickpeas, and contains probiotics from yogurt. Being made without onions and garlic, it's also considered Sattvic in Ayurvedic tradition.
Yogurt curdles due to sudden high heat. To prevent this, always add the yogurt slurry on the lowest possible heat and stir it continuously and briskly until the mixture comes to a gentle boil. Using room temperature, full-fat yogurt also helps.
Yes, you can. Cook the soaked chickpeas in a large, heavy-bottomed pot with a lid. It will take significantly longer, about 1.5 to 2 hours, to become tender. Ensure you add enough water to keep them submerged.
While traditional flavor comes from dried chickpeas, you can use canned ones in a pinch. Drain and rinse them well. You will need to add about 2 cups of water or vegetable broth to form the gravy. Skip the pressure cooking step and add them directly to the cooked yogurt base.
Store leftover curry in an airtight container in the refrigerator for up to 3 days. The gravy tends to thicken upon cooling; you can add a splash of hot water while reheating to adjust the consistency.