Jaisalmeri Chane

• Produce

  • 1/2 cup Chickpeas, Dried Black
  • 1 Chilli, green
  • 1 powder tsp Chilli, red
  • 1 powder tsp Coriander
  • 1 Coriander - 2 tbsp, Fresh
  • 1/4 tsp Hing
  • 1 Onion
  • 1 Tomato

• Refrigerated

  • 1/2 cup Curd

• Baking & Spices

  • 1 Methi
  • 1/2 powder tsp Turmeric

• Oils & Vinegars

  • 3 tbsp Oil

• Other

  • Besan - 2 tbsp
  • Garam nasala powder - ½ tsp
  • Zeera - 1 tsp

Found on whiskaffair.com

Description

Ingredients

• Dried Black Chickpeas - ½ cup
• Oil - 3 tbsp
• Hing - ¼ tsp
• Zeera - 1 tsp
• Methi seeds - ¼ tsp ( Crushed )
• Onion - ½ cup ( Chopped )
• Green chilli - 2 ( Slit into half )
• Tomato - ½ cup ( Grated )
• Coriander powder - 1 tsp
• Turmeric powder - ½ tsp
• Red chilli powder - 1 tsp
• Garam nasala powder - ½ tsp
• Curd - ½ cup
• Besan - 2 tbsp
• Fresh coriander - 2 tbsp ( Chopped )

Directions

• Wash the chana and soak them in water for 5-6 hours.
• Drain the water and add the chana in a pressure cooker along with 2 cups of water and 2 tsp salt.
• Pressure cook until they are cooked.
• Heat oil in a pan.
• Once the oil is hot, add hing, zeera and methi seeds and let them crackle for a few seconds.
• Add onion and green chilli and fry until golden brown.
• Add tomato and cook for 2-3 minutes.
• Add coriander powder, turmeric powder, red chilli powder, garam masala powder and salt to taste and fry for 3-4 minutes until oil starts to separate from the sides.
• Whisk curd with besan and add it in the pan along with a cup of water and boiled chana.
• Cook for 10-12 minutes.
• Add more water if required.
• Garnish with fresh coriander.
• Serve hot.