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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.
For 4 servings
Pressure Cook the Chickpeas
Prepare the Yogurt-Besan Slurry
Sauté the Aromatics
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.
This rajasthani recipe takes 60 minutes to prepare and yields 4 servings. At 292.13 calories per serving with 12.75g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
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Combine and Simmer the Curry
Garnish and Serve
For a satvik version, you can skip the onion and ginger-garlic paste. The dish will still be flavorful due to the yogurt and spices.
If you don't have kala chana, you can make this recipe with regular white chickpeas (kabuli chana). The cooking time for the chickpeas may be shorter.
While not traditional for this specific recipe, you can add 1 finely chopped tomato after the onions are browned for a different tangy flavor profile.
For an even richer and creamier gravy, you can stir in a tablespoon of fresh cream (malai) at the end, after turning off the heat.
Black chickpeas (Kala Chana) are a fantastic source of protein, which is essential for muscle repair, growth, and overall body function, making this dish great for vegetarians and vegans.
The high fiber content from chickpeas aids in digestion, promotes a feeling of fullness to help with weight management, and helps regulate blood sugar levels.
The use of curd (yogurt) introduces beneficial probiotics into the dish, which support a healthy gut microbiome, improve digestion, and boost immunity.
Kala chana is packed with important minerals like iron, which helps prevent anemia, and magnesium, which is crucial for bone health and nerve function.
One serving of Chane Jaiselmeri contains approximately 280-320 calories, depending on the amount of ghee used and the fat content of the curd.
Yes, it is a very healthy dish. Black chickpeas are an excellent source of plant-based protein, dietary fiber, and iron. The use of curd provides probiotics for gut health. It is a balanced and nutritious main course.
Yogurt can curdle if exposed to high heat too quickly or if it's not stabilized. To prevent this, always lower the heat to the minimum before adding the yogurt mixture, and stir it continuously and briskly until it comes to a gentle boil. The besan in the mixture also acts as a stabilizer.
Yes, you can. However, cooking black chickpeas in an open pot on the stovetop will take significantly longer, around 1.5 to 2 hours. Ensure you add enough water and check periodically until they are tender.
You can use canned chickpeas to save time. Be sure to rinse them thoroughly to remove excess sodium. Since you won't have the flavorful cooking water, you may need to use vegetable broth or plain hot water for the gravy and adjust the salt accordingly.
This curry pairs wonderfully with traditional Rajasthani breads like Bajra Roti (pearl millet flatbread) or Missi Roti. It also goes well with simple phulka, paratha, or steamed basmati rice.
This recipe goes great with these complete meals
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