Jaisalmeri Kala chana

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

Serves- 4

Ingredients:

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

MEthod:

• 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.