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Rajasthan is home to the well-liked tourist resort of Jaisalmer. The history and culture of this city are immensely rich. The diversity of the local cuisine here reflects the richness of its culture. Especially if you enjoy spicy food or Rajasthani cuisine, the lovely city is renowned as Golden City and is a food lover's paradise. To get a true sense of Rajasthani culture, you should at least try the food of Jaisalmer. We choose to offer you Jaisalmer chana kadhi, a traditional dish, so you may taste the flavours of this golden city right at your home.
Originally from the Rajasthani city of "Jaisalmer," the dish is known as Jaisalmer Kala Chana Kadhi. Typically, besan, red chilli powder, coriander powder, garam masala, and turmeric are added to a yogurt-based curry called kadhi.
Black chana that has been boiled and ground is added to the kadhi. The kadhi is then served hot with tempered cumin seeds, green chilli, and ghee on top. Black chickpeas are a good option to include in your regular diet because they are high in protein and fibre.
For a nutritious weekday dinner, serve the Jaisalmeri Kala Chana Kadhi Recipe with hot steaming rice and some papads.
Ingredients:
1/2 cup Kala chana , soaked overnight in water
1 cup Curd
2 tbsp Gram flour
½ tsp Turmeric powder
1 tsp Coriander Powder
¼ tsp Red Chilli powder
½ tsp Garam masala powder
Salt, to taste
For seasoning
¼ tsp Cumin seeds
1 Green Chilli, chopped
1 tsp Ghee
Image credit: Instagram/vaishalishashikant
The soaked chickpeas should be pressure cooked for at least 5 to 6 whistles with water and salt before you start making the Jaisalmer Kala Chana Kadhi. Cooking the Kala chana will take roughly 20 minutes. Keep it aside once done.
In a big pot, we will first combine all of the ingredients. Whisk all of the ingredients together until a lump-free, smooth paste develops, then add the besan, yoghurt, 2 cups of water, salt, turmeric, coriander, and red chilli powder. Bring the Kadhi mixture to a boil in the saucepan over medium heat. Continue whisking the Kadhi while it boils so that it becomes smooth. Continue whisking it until you see a beginning of thickening and smooth Kadhi.
Kala chana should be added to the kadhi once it starts to become smooth. The Jaisalmer Kala Chana Kadhi can optionally have some kala chana that has been mashed. Stir often for 10 minutes. The flavour of the kadhi improves with additional simmering.
Warm up a small tempering pan with ghee, add cumin seeds and green chilies, and pour the mixture over the Jaisalmer Kala Chana Kadhi. The dish is then ready to be served hot.
