Authentic Jaisalmeri Kala Chana: Spicy Black Chickpea Curry Recipe
45 minutes
1285 reads
About Authentic Jaisalmeri Kala Chana: Spicy Black Chickpea Curry Recipe
Experience the vibrant flavors of Rajasthan with this authentic Jaisalmeri Kala Chana recipe. This hearty and healthy black chickpea curry boasts a unique blend of spices, tangy yogurt, and gram flour, creating a rich and satisfying dish. Perfect for a flavorful vegetarian meal, it's packed with protein and iron, making it a nutritious and delicious choice.Originating from the city of Jaisalmer, this recipe combines the earthy taste of black chickpeas with a delightful complexity of aromatic spices. The addition of ginger, garlic, and onions adds depth and warmth to the curry, while the gram flour and yogurt create a creamy texture that perfectly complements the spices.This recipe is easy to follow and perfect for both experienced cooks and beginners alike. Get ready to tantalize your taste buds with the rich culinary heritage of Rajasthan!
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Recipe Time & More
Prep30 minutes
Cook15 minutes
Total45 minutes
Ingredients
For the Chickpeas
For the Curry
- 1 medium Onion finely chopped
- 1 medium Tomato finely grated
- 1/2 cup Gram Flour besan
- 1/2 cup Yogurt curd
- 1 tsp Turmeric Powder
- 1.5 tsp Chili Powder adjust to taste, red
- 1/2 tsp Cumin zeera
- 1 pinch Asafoetida hing
- 1 tbsp Refined Oil
- 1 tbsp Clarified Butter for tempering
- 1 tbsp Coriander for garnish (optional)
Instructions
Prepare the Chickpeas
- Soak the black chickpeas in plenty of water overnight. Drain and boil until tender with 1 tsp of salt. Set aside.
Make the Spice Base
- Heat refined oil in a large pan or kadai. Add cumin seeds and sauté for a few seconds until fragrant. Add the finely minced garlic and grated ginger; sauté for about a minute until fragrant.
Build the Curry
- Add the chopped onions and sauté until golden brown. Stir in the grated tomatoes and cook for 5 minutes until softened. Add turmeric powder and red chili powder, and cook for another minute.
Combine and Simmer
- Add the boiled black chickpeas to the pan. In a small bowl, whisk together the gram flour and yogurt until smooth. Pour this mixture into the pan with the chickpeas. Stir well to combine. Add salt to taste and simmer for 10-15 minutes, or until the sauce has thickened slightly.
Tempering and Serving
- Heat ghee in a small pan. Add asafoetida and red chili powder (optional, for extra color and spice). Pour this tempering over the cooked Kala Chana. Garnish with fresh coriander leaves (optional) and serve hot with chapati or rice.
Recipe Notes
Expert Tips for the Best Jaisalmeri Kala Chana
- For a richer flavor, roast the cumin seeds lightly before adding them to the oil.
- If you prefer a smoother curry, you can blend the cooked chickpeas slightly before adding the gram flour and yogurt mixture.
- Adjust the amount of red chili powder according to your spice preference. Start with less and add more as needed.
- For an extra layer of flavor, add a pinch of garam masala towards the end of the cooking time.
Recipe Video
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Recipe Nutrition
Calories: 159kcalCarbohydrates: 18gProtein: 3gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 2.1gMonounsaturated Fat: 4.2gSodium: 855mgFiber: 2gSugar: 4g
Richa Gupta
Articles: 214
5 Comments
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This looks fantastic! Appreciate the share.
Absolutely wonderful! Can’t wait to make it.
Looks so delicious! Thanks for the recipe.
Such a scrumptious dish! Thank you.
Absolutely wonderful! Can’t wait to make it.