A few days ago my refrigerator looked like there was a famine in my area. There was not a single vegetable in the house. And to me, this is nothing less than a disaster. The situation was so bad that I was even out of my hara moong that is usually stocked up. I was so frustrated that I could have screamed. I had even told S to eat his lunch out the next day. It was when I was cleaning the kitchen in the night, that I noticed this small unopened packet of black chick peas lying in the corner of the cupboard. I remembered this recipe for Jaisalmeri Kala chana that I had read in a magazine a long time back. I decided to try it out the next day.
In this curry, the chick peas are cooked in a yogurt based gravy. The yogurt apart from imparting a mild tang to the gravy, also gives a velvety texture to the curry. The flavors of this gravy is mildly enhanced by the use of some fragrant spices. Even though, this curry goes great with rotis, I found that it tasted even better with steamed rice.
Jaisalmeri Kala chana recipe:
Preparation time: 15min+ soaking time
Cooking time: 15min
Kala chana or black chick peas- 1 cup
Thick yogurt- 1-1/2 cup
Haldi or turmeric- 1/4tsp
Chick pea flour or besan- 2 tbsp
Ginger- 1/2" piece crushed
Cumin seeds- 1 tsp
Hing or asafotida- a pinch
Paprika powder- 1/2 tsp
Green chilli- 1. slit
Coriander powder- 1/2tsp
Garam masala- 1/4tsp
Salt to taste
Oil or ghee- 2tbsp
Coriander leaves to garnish
- Pressure cook the soaked channa with some salt for 4-5 whistles or till cooked completely. Crush the chick peas slightly and keep aside.
- In a large bowl, combine the yogurt, besan, turmeric, coriander powder and paprika powder and whisk well to remove any lumps and keep aside.
- Heat oil or ghee in a wok and add the cumin seeds. Fry till they are brown and add the crushed ginger hing and green chilly and fry for a min.
- Add the cooked chick peas, and salt and mix well.
- Add the yogurt mixture and the garam masala and stir continuously till the mixture thickens.
- Garnish with coriander leaves and serve hot with rice or rotis.
This delicious curry is my contribution to Priya's My legume love affair event. Which was started my Susan.