Jaisalmeri Chane (instant Pot) is a black chickpeas curry in curd based gravy. This is a traditional dish from Jaisalmer, Rajasthan. It is also referred to as Kala Chana Kadhi. This easy Indian Instant Pot Chana recipe is a simple, delicious and very easy to prepare vegetarian side dish. The flavors of this gravy are mildly enhanced by the use of some fragrant spices.
Kala chana is very nutritious. It is rich in protein and fiber content. To make Jaisalmeri Chane, one needs to soak the dried, black chickpeas for around 6 hours or overnight. Once that is taken care of nothing else takes time.
Serve this super healthy Jaisalmeri Chane with Rice or Roti. I made this curry without onion and garlic. You can add if you wish to.
Don’t Forget to check out our collection of Indian Curry recipes
Jaisalmeri Chane
Ingredients
- 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
Method
- 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.
- 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 and set 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.
Nutrition
Notes
Private Notes
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Awesome chana recipe…BTW totally in love with the gorgeous utensils..very nice
Tried this jailasmeri black Chana recipe tdy for dinner and it turned out delicious. Thank u Dhwani for such a easy n yummy recipe wil surely try your recipes.
Awesome Kirti!! Glad to hear this. Thanks for the feedback. 🙂
If adding onions, we have to fry it before adding the curd mixture?
Yes, Soumya!
It was yummy. I added curry leaves, green chillies & ginger though. Thanks for the recipe.
Thanks, Divya for the feedback. I am glad to know that you liked it. 🙂
I Dhwani ya it’s really yummy this recipe I have tried for the first time. Although for many years I have done a lot of cooking in the Hotel Industry my most favorite regional cuisines are Rajasthani, Gujarati, Bengali, Punjabi, South Indian, Hyderabadi,
Awadhi, Goan.Thanks for the Recipe.Hats off to you.Regards Saranjit Singh/ Johnny Chef and Hospitality Consultant, New Delhi.