Channe Jaisalmer Ke

During my last trip to India I dined at two Rajasthani Restaurants and really enjoyed the cuisine. Thought of trying it out and so I chose this tasty but easy recipe for Kala Channa. This goes very well with Puris. Enjoy :)

Ingredients:
1 cup Black Channa (Chickpeas)
3 tbsp Ghee
3 Green Cardamoms
4 Cloves
1 inch piece Cinnamon
1 tsp jeera (cumin seeds)

1/4 tsp Asafoetida / Hing
1 onion chopped
1/2 tsp Turmeric Powder
2 tsp Chaat Masala
1 tsp Chilli Powder
1 tsp Garam Masala Powder
2 tsp Dhania Powder

3-4 Green chillies chopped
1 1/2 cups Yogurt (Plain)
2 tbsps Besan (Gram Flour)
Salt to Taste

Method:
1. Soak the black channa in water overnight.

2. Drain and pressure cook the next day with just enough water to cook the channa through.
3. Heat ghee in a pan.
4. Add jeera, cardamom, clove and cinnamon.
5. When the jeera begins to splutter add hing and chopped onions and green chillies and saute till onions are translucent.
6. In a bowl pour yogurt and mix besan, chilli powder, garam masala,dhania powder, chaat masala and turmeric. Make a smooth paste.
7. Add this to the pan and mix well.

8. Add a cup of water (I use the water the channa was pressured cooked in) and stir.
9. Bring to a boil and then lower heat and simmer for a minute.
10. Add the black channa and season with salt and mix.
11. Bring to a simmering boil.







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