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Jaiselmery Chane
By : Meenakshi
Category : Vegetables, Rajasthani
Servings : 3-4
Time Taken : 45-60 mins
Rating :
Method
  1. Soak channa overnight in 4 cups of water.
  2. Drain, mix in 6 cups of water and pressure cook till done.
  3. Mash the channa slightly.
  4. Heat up ghee and oil, mix in cumin seeds, when they crackle mix in the whole garam masala, fry for 1-2 minutes.
  5. Mix in asafoetida and chopped green chillies, saute.
  6. Mix yogurt, gram flour, 1 cup water and dry spices and mix in to the sauteed whole garam masala.
  7. Keep stirring till it boils.
  8. Mix in the grams along with the water they were boiled in.
  9. Mix in salt to taste.
  10. Mix well.
  11. Cover and simmer (boil slowly at low temperature) for 8-10 minutes.
  12. 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
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