Chana Jaisalmer Ka

By Ranjana Lal

Printable version (Adobe Acrobat Reader required)

Ingredients:

• 1½-cup Bengal gram (kala chana)
• 1½-cup yogurt
• 1 tsp Turmeric powder
• 1 tsp garam masala powder
• 4 tbsp pure ghee
• 1 tsp cumin seeds
• ½ tsp heeng (asafetida) powder
• 2 tbsp fresh coriander leaves (chopped)
• Salt to taste
• 2 tsp red chili powder
• 2 tsp coriander powder
• 4 tsp gram flour (besan)
• 3-4 green chilies (chopped)

Method:

Soak kala chana overnight in four cups of water.

Drain; add four cups of water and pressure-cook until done.

Drain and reserve the liquid.

Take chana in a bowl and mash them lightly.

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.

Add green chilies and mix.

Add one cup of the reserved liquid and mix.

Heat ghee in a pan. Add heeng, cumin seeds.

When they begin to change color, add the yogurt mixture and stir.

Add chana, check for salt, and add some more of the reserved liquid.

Bring it to a boil and cook for five to ten minutes.

Garnish with coriander leaves and serve hot.

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