Jaisalmeri Kala Chana with Malai Mirch and Roti or Paratha
This royal meal combo has a unique taste as the chana is cooked in a dahi gravy and complemented with the spicy mirchi cooked in cream. Though the combo goes best with missi roti, paratha or atta roti work equally well.
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Jaisalmeri Kala Chana
- Duration:30 minutes
- Serves:2–4 people
Authenticity Slice
Be careful while adding curd to the tempering as it can curdle.
Ingredients
- Black chickpea (kala chana) (1 cup)
- Curd (dahi) (1/2 cup)
- Chickpea flour (besan) (2 tsp)
- MTR Haldi Turmeric Powder (1 tsp)
- MTR Lal Mirch Red Chilli Powder (1 tsp)
- MTR Garam Masala (1 tsp)
- Asafoetida (hing) (a pinch)
- MTR Dhaniya Coriander Powder (1 tsp)
- Green chillies, finely chopped (1 tsp)
- Cumin seeds (1 tsp)
- Desi ghee (3 tbsp)
- Salt ( to taste )
- Coriander leaves (hara dhania), chopped (for garnish)
Method
- Thoroughly wash and soak chana overnight (or for at least six hours) in sufficient water.
- Drain water and pressure cook the chana in fresh water through at least 5 to 6 whistles and then lower flame to cook for 15 minutes more before switching off the heat.
- Once the steam escapes naturally, drain out the chana water in a bowl and keep aside.
- Transfer it to a bowl and mash lightly.
- In another bowl, mix besan, MTR Haldi/Turmeric Powder, salt, MTR Lal Mirch/Red Chilli Powder, MTR Dhaniya/Coriander Powder and MTR Garam Masala to form a smooth mixture.
- Add green chillies and 1 cup of the chana water and mix well.
- In a kadhai, heat ghee and add jeera. Once it crackles, add hing and pour in the curd. Stir for a minute.
- Add chana, salt and the leftover chana water. Bring to boil and simmer for five minutes.
- Garnish with hara dhania and serve hot with missi roti or paratha and malai mirch.
Rajasthani Malai Mirch
- Duration:10 minutes
- Serves:2–4 people
Authenticity Slice
To ensure the right taste, use only fresh chillies. The dish can be refrigerated up to a week. To serve, heat it lightly or microwave for 20 seconds.
Ingredients
- Green chillies, chopped (1/2 cup)
- Fresh cream (3 tbsp)
- Oil (1 tbsp)
- Cumin seeds (jeera) (1/2 tsp)
- Asafoetida (hing) (pinch)
- MTR Dhaniya Coriander Powder (1 tsp)
- Fennel seed powder (saunf) (1 tsp)
- MTR Haldi Turmeric Powder (1/2 tsp)
- Raw mango powder (amchur) (1/2 tsp)
Method
- Wash chillies, remove stalks and chop into small pieces.
- Heat oil in a kadhai. Add jeera and hing and sauté for half a minute till aromatic.
- Add in MTR Haldi Turmeric Powder, MTR Dhaniya Coriander Powder and saunf powder and sauté for another two–three minutes.
- Add green chillies and stir well. Follow through with salt and amchur, and stir well.
- Cook the chillies for 2 more minutes on a low flame.
- Stir well and add fresh cream. Stirring continuously, cook for 1 more minute.
- Malai mirch is ready to be served as an accompaniment to roti. You may also serve the dish with Jaisalmeri Kala Chana and paratha.
