Jaisalmeri Chane recipe with video by Dhwani Mehta - cookingcarnival (2024)

5 from 5 votes

• ▢ 1 cup Dried Kala Chana
• ▢ 1 tablespoon Ghee
• ▢ Hing Pinch
• ▢ ½ teaspoon Cumin seeds
• ▢ 1 tablespoon Cumin and coriander powder (2 teaspoon Coriander powder and 1 teaspoon Cumin powder)
• ▢ 1 tablespoon Chili powder
• ▢ ½ teaspoon Turmeric powder
• ▢ ½ teaspoon Garam masala
• ▢ 1 ½ cup Curd / yogurt
• ▢ 3 tablespoon Besan / Chickpea Flour
• ▢ Cilantro for garnishing

US Customary - Metric

Jaisalmeri Chane on stove top

• Wash Kala chana and soak them in hot water for 6 hours or overnight.

• Drain the water and pressure cook it along with 4 cups of water. Take 4 to 5 whistles or until they are cooked. Drain the chana and keep it aside. Preserve the water.

• Take a mixing bowl. Add curd, Chickpea flour (besan), turmeric powder, chili powder, cumin and coriander powder, and garam masala. Mix them well. Add salt and prepare the lump-free batter.

• In a pan, heat ghee. Add cumin seeds and hing. Let cumin seeds crackle.

• Add prepared curd mixture and preserved water (2 Cups). Let it boil for 5 minutes.

• Add boiled chana. Stir well. Cook it for 5 to 7 minutes on medium to high heat or until it thickens little bit.

• Jaisalmeri Chane is ready. Garnish it with cilantro. Serve this with Phulka roti or steamed rice. Enjoy.

Jaisalmeri Chane in Instant Pot

• Wash Kala chana and soak them in hot water for 6 hours or overnight.

• Drain the water and add it into the instant pot along with 4 cups of water. Cover with locking lid, vent valve on sealing position. Press the manual /pressure cook button andset it to 20 minutes under high pressure. Release the pressure naturally. Drain the chana and keep it aside. Preserve the water.

• Take a mixing bowl. Add curd/yogurt, Chickpea flour (besan), turmeric powder, chili powder, cumin and coriander powder and garam masala. Mix them well. Add salt and prepare the lump-free batter.

• Turn on the instant pot in ‘Saute’ normal mode. Add ghee in the instant pot insert. Once the ghee is hot, add cumin seeds and let them crackle. Add asafoetida.

• Add prepared curd mixture and preserved water (2 Cups). Let it boil for 5 minutes.

• Add boiled chana/Chickpeas and cook on saute mode for 7-8 minutes stirring occasionally. It will thicken as it cooks. Turn off the Instant Pot. Kadhi will thicken further as it cools.

• Jaisalmeri Chane in instant pot is ready. Garnish it with cilantro. Serve this with Phulka roti or steamed rice. Enjoy.

Take sour curd (Not too much sour). If your curd/yogurt is not sour, you may add lemon juice at the end.

If you want to add Onion and garlic, add finely chopped onion and grated garlic with cumin seeds. Saute for a few minutes.

If you dont have Kala chana/Black Garbanzo beans, you may use white chickpeas/chole too.