Chane Jaiselmeri

Name: Chane Jaiselmeri
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
Cuisine: rajasthani
Ingredients: 1 cup kala chana (soaked overnight); 3 cup water (for pressure cooking); 0.5 tsp salt; 2 tbsp oil; 1 tsp cumin seeds; 1 pinch asafoetida; 1 inch ginger (finely chopped); 2 pcs green chili (slit); 0.5 cup yogurt (plain, whisked); 1 tsp coriander powder; 1 pinch red chili powder; 1 pinch turmeric powder; 1 pinch garam masala; 1 pinch dry mango powder; 1 pinch black pepper (freshly crushed); 2 tbsp cilantro (chopped)

RATING

4.3/5(37)

TASTE SCORE

8/10

A dry Rajasthani chickpea dish made with kala chana, yogurt, and warm spices. It has a gently tangy, earthy flavor and a hearty texture that pairs beautifully with roti, poori, or a simple rice meal.

PREP

15m

COOK

35m

SERVES

1 KATORI

237 cal

SERVINGS

METHOD · 7 STEPS

prep · ~480 min
Soak the kala chana.
Rinse the kala chana well and soak it in plenty of water overnight or for at least 8 hours. Drain before cooking.
pressure cook · ~30 min
Pressure cook the chana until tender.
1.Add the soaked kala chana to a pressure cooker with water and salt.
2.Cook on medium heat until the chana is tender but still holds its shape, about 20 to 25 minutes after pressure builds.
3.Let the pressure release naturally.
4.Reserve 1/2 cup of the cooking liquid and drain the rest.
TIPDo not overcook the chana. Chane Jaiselmeri tastes best when the chickpeas stay whole and slightly firm.
saute · ~3 min
Cook the spices and aromatics.
1.Heat oil in a pan over medium heat.
2.Add cumin seeds and let them crackle for a few seconds.
3.Add asafoetida, ginger, and green chili.
4.Cook for 1 to 2 minutes until fragrant.
mix · ~4 min
Add the yogurt and ground spices.
1.Lower the heat and add the whisked yogurt.
2.Stir continuously so the yogurt stays smooth.
3.Add coriander powder, red chili powder, and turmeric powder.
4.Cook for 2 to 3 minutes until the mixture looks glossy.
TIPKeep the heat low while adding yogurt to prevent it from splitting.
simmer · ~10 min
Simmer the chana with the masala.
1.Add the cooked kala chana to the pan and mix well.
2.Pour in the reserved cooking liquid a little at a time.
3.Add garam masala, dry mango powder, and black pepper.
4.Simmer for 8 to 10 minutes until the masala coats the chana and the dish looks semi-dry.
garnish
Garnish with cilantro.
serve
Serve hot with roti, poori, or 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 kala chana for the full 8 hours so it cooks evenly without splitting.
2
Pressure cook just until tender; the chickpeas should press easily but still look whole.
3
Whisk the yogurt until completely smooth and bring it close to room temperature before adding.
4
Keep the flame low and stir constantly when adding yogurt to avoid curdling.
5
Use the reserved chana cooking liquid instead of plain water for a deeper, earthier masala.
6
Simmer only until the masala lightly clings to the chickpeas; this dish should stay semi-dry, not gravy-like.
7
A final pinch of amchur and fresh black pepper right before serving brightens the earthy kala chana.