Chane Jaiselmer Ke Bengal gram cooked in a yogurt gravy This recipe has featured on the show Khanakhazana. By Sanjeev Kapoor 09 Dec 2015 in Recipes Course New Update Main Ingredients Bengal gram, Yogurt Cuisine Rajasthani Course Main Course Vegetarian Prep Time 8-10 hour Cook time 16-20 minutes Serve Taste Mild Level of Cooking Moderate Others Veg Ingredients list for Chane Jaiselmer Ke 1 cup Bengal gram 1 1/2 cups Yogurt 4 teaspoons Gram flour (besan) 1 teaspoon Turmeric powder to taste Salt 1 teaspoon Red chilli powder 2 teaspoons Coriander powder 1/4 teaspoon Asafoetida 1 teaspoon Garam masala powder 3-4 Green chillies chopped 4 tablespoons Pure ghee a pinch Asafoetida 1 teaspoon Cumin seeds 2 tablespoons Fresh coriander leaves chopped Method Soak kale chane overnight in four cups of water. Drain, add four cups of water and pressure cook till done. Drain and reserve the liquid. Take the chanas in a bowl and mash them lightly. In a bowl mix yogurt, gram flour, turmeric powder, salt, red chilli powder, coriander powder, garam masala powder and mix well taking care that there are no lumps. Add green chillies and mix. Add one cup of the reserved liquid and mix. Heat ghee in a pan. Add asafoetida, cumin seeds. When they begin to change colour add the yogurt mixture and stir. Add chane, check for salt and add some more of the reserved liquid. Bring it to a boil and cook for five minutes. Garnish with coriander leaves and serve hot. Nutrition Info Calories 1615 Carbohydrates 59 Protein 145.7 Fat 88.8 #Asafoetida #Coriander powder #Cumin seeds #Garam masala powder #Gram flour (besan) #Pure ghee #Red chilli powder #Salt #Turmeric powder #Yogurt Subscribe to our Newsletter! Be the first to get exclusive offers and the latest news Subscribe Now You May Also like Advertisment Read the Next Article