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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.

Trivia Tadka

This delicious black chickpea curry is made with curd, much like a kadhi. Traditionally, it is served with missi roti. 


  • 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)


  • 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.

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