Jaiselmery Chane
Method
- Soak channa overnight in 4 cups of water.
- Drain, mix in 6 cups of water and pressure cook till done.
- Mash the channa slightly.
- Heat up ghee and oil, mix in cumin seeds, when they crackle mix in the whole garam masala, fry for 1-2 minutes.
- Mix in asafoetida and chopped green chillies, saute.
- Mix yogurt, gram flour, 1 cup water and dry spices and mix in to the sauteed whole garam masala.
- Keep stirring till it boils.
- Mix in the grams along with the water they were boiled in.
- Mix in salt to taste.
- Mix well.
- Cover and simmer (boil slowly at low temperature) for 8-10 minutes.
- Serve hot, garnished with chopped coriander leaves and onion rings.
Ingredients:
3-4 green chillies chopped
1 tsp garam masala powder
2 tbsp oil
2 inch cinnamon
1/4 tsp asafoetida
1 cup black (kale) channa
1 1/2 cup yogurt
2 tsp coriander powder
1 tsp red chilli powder
4 tsp bengal gram flour (besan)
Salt to taste
1 tsp turmeric powder
1 tsp cumin seeds
1 medium sized onions
2 tsp chaat masala
2-3 black cardamoms
1 cup coriander leaves chopped
2 tbsp pure
2 tbsp ghee
5-6 cloves
3-4 green chillies chopped
1 tsp garam masala powder
2 tbsp oil
2 inch cinnamon
1/4 tsp asafoetida
1 cup black (kale) channa
1 1/2 cup yogurt
2 tsp coriander powder
1 tsp red chilli powder
4 tsp bengal gram flour (besan)
Salt to taste
1 tsp turmeric powder
1 tsp cumin seeds
1 medium sized onions
2 tsp chaat masala
2-3 black cardamoms
1 cup coriander leaves chopped
2 tbsp pure
2 tbsp ghee
5-6 cloves
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