Jaisalmer Chana ~ Black Chickpeas Yogurt Curry

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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…

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4.75 from 4 votes

Jaisalmer Chana ~ Black Chickpeas Yogurt Curry

Course Curry

Cuisine Indian

Prep Time 20 minutes minutes

Cook Time 15 minutes minutes

Total Time 35 minutes minutes

Servings 4

Author Rafeeda

Ingredients

• 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

Instructions

• 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.