Chana Jaisalmer Ka

Very tasty with a touch of Rajasthan!

Chana Jaisalmer Ka
Preparation time
Cooking time


For 2 Person(s)


  • 1.5 cup(s) Bengal gram (kala chana)
  • 1.5 cup(s) yogurt (dahi)
  • 1 teaspoon(s) turmeric powder
  • 1 teaspoon(s) garam masala powder
  • 4 tablespoon(s) pure ghee
  • 1 teaspoon(s) cumin seeds
  • 0.5 teaspoon(s) asafetida (heeng) powder
  • 2 tablespoon(s) fresh cilantro (coriander) leaves, chopped
  • 2 teaspoon(s) red chili powder
  • 2 teaspoon(s) coriander powder
  • 4 teaspoon(s) gram flour (besan)
  • 4 Whole green chilies, chopped
  • 1 teaspoon(s) salt, or as desired

Chana Jaisalmer Ka Directions

  1. Soak kala chana overnight in four cups of water.
  2. Drain; add four cups of water and pressure-cook until done.
  3. Drain and reserve the liquid.
  4. Take chana in a bowl and mash them lightly.
  5. In a bowl mix yogurt, gram flour, turmeric powder, salt, red chili powder, coriander powder, garam masala powder, and mix well taking care that there are no lumps.
  6. Add green chilies and mix.
  7. Add one cup of the reserved liquid and mix.
  8. Heat ghee in a pan. Add heeng, cumin seeds.
  9. When they begin to change color, add the yogurt mixture and stir.
  10. Add chana, check for salt, and add some more of the reserved liquid.
  11. Bring it to a boil and cook for five to ten minutes.
  12. Garnish with coriander leaves and serve hot.