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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.