Jaisalmer Chana ~ Black Chickpeas Yogurt Curry



I have never known cooking black chickpeas rather than in this way that we make for puttu. This curry was a perfect discovery for my lazy bone. Apart from the cooking time of the chick peas, the whole curry comes through in hardly any time. Jaisalmer is a small town in the northern state of Rajasthan. I have read that Rajasthanis love using chickpea flour, known as besan, in many of their dishes they cook. It is no surprise that yogurt is added to this curry, since Rajasthan is a hot place with high temperatures – boasts of India’s largest dessert too – and yogurt is one calming, cooling food for sure.


Apart from the soaking time for the black chick peas, there is hardly any cooking involved. There is no onion or tomatoes in this recipe, so you don’t need to do any chopping. The spices and besan is whisked into the yogurt to form a smooth sauce and then cooked till the raw taste is gone. “That’s it?”, you may ask. Yes, that’s it! I was really not sure how this would taste, but with the simplicity of the ingredients in this dish, we were blown away! HD couldn’t believe that there was nothing that a normal curry would entail and he thoroughly mopped up the curry with chapathis. I had it just like that, since it felt like a thick spicy soup. This would be amazing with some plain rice and pickle too. For how simple this is, I would really love you all to try it to know how lovely this tastes! Off to the recipe…





4.75 from 4 votes

Jaisalmer Chana ~ Black Chickpeas Yogurt Curry

Course Curry
Cuisine Indian
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 4
Author Rafeeda


  • 1/2 cup black chickpeas soaked overnight
  • 1 tbsp ghee
  • 1 tsp cumin seeds
  • A fat pinch hing
  • 2 green chillies chopped
  • 2/3 cup yogurt
  • 2 tsp chickpea flour besan
  • 1 tsp coriander powder
  • 1/2 tsp turmeric powder
  • 1/2 tsp red chilli powder
  • 1/2 tsp garam masala powder
  • Salt to taste
  • Coriander leaves for garnish


  • Wash and drain the chick peas. Add into a pressure cooker with water an inch above its level.
  • Add salt and cook for three whistles or till done. Switch off and allow the pressure to go.
  • Drain and set aside the cooked chickpeas as well as the water.
  • Whisk the yogurt along with the besan and spice powders and set aside.
  • In a saucepan, heat ghee. Splutter the cumin seeds. Briefly fry the hing and chillies.
  • Add in the whisked yogurt and give it a nice stir.
  • Add in the cooked peas and sufficient water and allow it to boil. Adjust seasoning.
  • Cook on low flame till the curry turns glossy and thick.
  • Serve hot with a garnishing of coriander leaves with plain rice or roti.

Join the Conversation

  1. 5 stars
    Mmmm! That sounds so yummy on a chilly day. I love chickpeas anyway you fix’em but this look so simple & easy

    1. Rafeeda AR Author says:

      Thank you so much Bibi…

  2. 4 stars
    Absolutely delicious. This has been on my to-do list since a very long time and your post just reminded me that I should be doing this sooner! Beautiful gravy and I bet it tasted awesome with rotis or rice.

    1. Rafeeda AR Author says:

      We had this with rotis and they were really good… Do try it soon… Thank you so much Vidya…

  3. Looks super delicious! I totally love that yoghurt curry gravy.

    1. Rafeeda AR Author says:

      Thank you so much Angie…

  4. Looks lovely! It has been in my to try list as well. It is a lot similar to the gujarati version, except that is vegan and uses tamarind and jaggery for the sour and sweetness πŸ™‚

    1. Rafeeda AR Author says:

      Would love to check out the Gujarati version too! Thank you so much Freda… πŸ™‚

  5. Looks like a yummy and healthy curry!

    1. Rafeeda AR Author says:

      Thanks a lot Beulah…

  6. Cool.. it’s so easy.. bookmarking.. I always used to wonder if any gravy can be made without onion or tomato or tamarind or coconut and here’s the good news ☺️ Will try n let u know 😊

    1. Rafeeda AR Author says:

      Haha… I was actually very skeptical when I tried but when it tasted good, I was jumping up and down… have already made this a few times now… hehe… πŸ˜€ Thank you so much Chitra… πŸ™‚

  7. Hi Rafeeda, chickpeas gravy is very common in my house but, I too never heard of this recipe. Looks yumm. Will try this in this week. Thank you for the recipe and the information.

    1. Rafeeda AR Author says:

      Thank you so much Nivedita…

  8. Mum used to make this chana quite often. It is healthy and filling dish, perfect with hot phulka and rice.OMG, I am drooling πŸ˜›

    1. Rafeeda AR Author says:

      Thank you so much Jagruthi… πŸ™‚

  9. This sounds quite interesting! I am including this in my TO-DOs:)

    1. Rafeeda AR Author says:

      Thank you so much Ria… πŸ™‚

  10. Sapana Behl says:

    5 stars
    I cook chana curry almost every week, this version looks delicious to try soon.

    1. Rafeeda AR Author says:

      Thank you so much Sapana…

  11. Always like a black chana curry, looks awesome😊

    1. Rafeeda AR Author says:

      Thanks a lot Avin… πŸ™‚

  12. Delicious curry. We gujarati make with sour and sweet taste .. my Father in Law loves such tangy curries. Superb share

    1. Rafeeda AR Author says:

      Thank you so much Ruchi…

  13. 5 stars
    You are a total temptress….. love the post.

    1. Rafeeda AR Author says:

      Thanks a lot Seema…

  14. Delicious curry, something similar to kadhi I think. Nice share.

    1. Rafeeda AR Author says:

      Thank you so much Jayashree…

  15. Interesting recipe!

    1. Rafeeda AR Author says:

      Thanks Ruxana!

  16. That was interesting to know that Jaisalmer Chana… I have never tried adding yogurt to my chana.. got to try it next time

    1. Rafeeda AR Author says:

      Thank you so much Anupa…

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