Chana Jaisalmer

Ingredients 

• 2 cups black Bengal gram, soaked overnight and boiled with salt
• 1½ cups yogurt
• 4 tablespoon gram flour (besan)
• 2 tablespoon red chilli powder
• 2 tablespoon garam masala powder
• ½ teaspoon turmeric powder
• 1 tablespoon coriander powder
• A large pinch of asafoetida
• 2 tablespoon ghee
• 2 green chillies, finely chopped
• Salt to taste
• 1 teaspoon cumin seeds
• 1 cup Bengal gram stock

Method

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.
2. Heat ghee in a non-stick pan.
3. Crush half the Bengal gram lightly with a rolling pin.
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.
5. Add remaining red chilli powder, garam masala powder and salt and mix well. Add cumin seeds, mix and sauté for 2-3 minutes.
6. Add 2 cups water to yogurt mixture and whisk well. Add yogurt mixture to the pan, mix and cook till gravy thickens.
7. Add Bengal gram stock, mix and bring it to boil.
8. Transfer into a serving bowl and serve hot.

Nutrition Info