How to make Chana Jaisalmer - Black Bengal grams cooked in yogurt and gram flour gravy.

This recipe is from FoodFood TV channel & has featured on Turban Tadka.

Main Ingredients : Black Bengal Gram, Yogurt (दही)

Cuisine : Rajasthani

Course : Main Course Vegetarian

Chana Jaisalmer Recipe Card

Chana Jaisalmer

Rajasthani cuisine is perhaps the most sensitive amongst the Indian cuisines. People here relish non-vegetarian dishes made from chicken, lamb and shikar which includes animal and birds like boars, venison, peacock, quail, duck, pheasant, rabbits and even camels etc. Vegetarian food comes in two varieties i.e. the food eaten by the common man that includes use of various spices and herbs and the food of the Marwari Jains that is prepared without using onions, garlic or for that matter any ingredient growing under the soil except for ginger and groundnuts.
Rajasthan cooking in general has its own unique flavour where the simplest and the most basic of ingredients go into the preparation of delicious dishes. The harsh climate and the non-availability of ingredients in this region are a great influence.  Food that could last for several days and could be eaten without heating was preferred, more out of necessity than choice. The sparse rainfall is not conducive to growing fresh green vegetables. Due to this scarcity whatever seasonal vegetables are grown, are sundried so that they can be used for the rest of the year. 

For more recipes related to Chana Jaisalmer checkout Chana Hara Masala. You can also find more Main Course Vegetarian recipes like Paneer Pasanda, Honey Sesame Beans, Imli Bhindi, Butter garlic mushroom.

Prep Time : 7-8 hour

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Chana Jaisalmer Recipe

  • Black Bengal Gram soaked overnight and boiled with salt 2 cups

  • Yogurt 1½ cups

  • Gram flour (besan) 4 tablespoon

  • Red chilli powder 2 tablespoon

  • Garam masala powder 2 tablespoon

  • Turmeric powder ½ teaspoon

  • Coriander powder 1 tablespoon

  • Asafoetida A large pi

  • Ghee 2 tablespoon

  • Green chillies finely chopped 2

  • Salt to taste

  • Cumin seeds 1 teaspoon

  • Bengal gram stock 1 cup


Step 1

Put yogurt, gram flour, 1 tsp red chilli powder, 1 tsp garam masala powder, turmeric powder, coriander powder and ¼ tsp asafoetida in a bowl and whisk well.

Step 2

Heat ghee in a non-stick pan.

Step 3

Crush half the Bengal gram lightly with a rolling pin.

Step 4

Add large pinch asafoetida and green chillies to the pan and sauté. Add remaining whole Bengal gram and crushed Bengal gram and mix well.

Step 5

Add remaining red chilli powder, garam masala powder and salt and mix well. Add cumin seeds, mix and sauté for 2-3 minutes.

Step 6

Add 2 cups water to yogurt mixture and whisk well. Add yogurt mixture to the pan, mix and cook till gravy thickens.

Step 7

Add Bengal gram stock, mix and bring it to boil.

Step 8

Transfer into a serving bowl and serve hot.