Last Updated on April 26, 2023 by Chef Mireille
Experience the bold and aromatic flavors of Rajasthan with this Rajasthani Jaisalmer Chana recipe, a classic Indian dish that combines protein-rich chickpeas in a cool yogurt based curry. This easy-to-follow recipe is sure to impress and become a new favorite.
Jaisalmer is a city located in the heart of the Thar Desert in the North Central Indian state of Rajasthan. When I speak to Indian people, often the subject of food comes into the conversation and many of them regardless of what state they originate from, have commented to me on the uniqueness of Rajasthani cuisine. The flavors achieved is something not present in other Indian cuisines. I have experienced this before when I made Dal Batti Churma. I was blown away. I met someone from Rajasthan a few months ago at a party and he told me about this Jaisalmer Chana I must try to experience the best that Rajasthani cuisine has to offer. I immediately went home that night and googled to find a recipe for it.
Additionally, I am always intrigued to learn more about Rajasthan because my family may have originated from there. Most people from the Caribbean are of mixed race – any combination of usually African, European, Indian and/or Chinese. I am no exception.
When my great grandfather left India and settled in Suriname, he broke off all ties to his Indian family. There are different family legends why he did that, but no one really knows for sure. I would love to have asked him why, but unfortunately I never got to meet him because he died the year I was born. However, from his birth certificate, we found out his original name before he changed it and an Indian person once told my mom that it is a Rajasthani name so who knows – I may have some relatives in Rajasthan that I don’t know about. One day, I am going to have to go on Ancestry.com and try to figure it all out. Until then, I’ll just enjoy the cuisine.
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| My great grandfather |
Rajasthani cuisine was developed out of necessity for food that has a long shelf life in the harsh desert climate, with limited access to water and fresh produce. Jaisalmer Chana is a dish from Marwari cuisine. Marwari are an ethnic group of traditionally nomadic traders from Rajasthan. They are pure Vegetarians.
In Rajasthan, average temperatures during the summer months go over 100 F on a daily basis. The yogurt in this chana is a cooling element necessary to combat the environmental factors.
Serves 6
Ingredients:
- 1 1/2 cups black chickpeas (kala chana) soaked overnight
- 1 1/2 cups yogurt
- 4 teaspoons chickpea flour (besan)
- 1 teaspoon ground turmeric
- salt, to taste
- 1/2 teaspoon red chile powder (cayenne pepper)
- 2 teaspoons ground coriander
- 1 teaspoon garam masala
- 3 chiles, chopped
- 3 tablespoons ghee
- a pinch asoefetida
- 1 teaspoon cumin seed
- 2 tablespoons cilantro leaves, finely chopped
Cook chickpeas in 4 cups water until peas are tender. Drain, but reserve the cooking liquid. Coarsely mash the cooked peas.
In a bowl, combine yogurt, besan, turmeric, red chile, coriander, salt and garam masala. Mix well. Add chiles and 1 cup of the reserved liquid. Stir to combine.
In a pot, heat ghee. Add asoefetida, chiles and cumin seed. When they start to crackle, add yogurt mixture. Stir to combine.
Add mashed chana and stir to combine. Bring to a boil. Reduce to a simmer and cook for 5 minutes. Add cilantro and adjust salt, if necessary.
Serve with puri or paratha.
Make it a Meal
- Khoba Roti
- Khoya Matar (Green Peas in Milk Gravy)
Bajra Ki Kheer (Millet Pudding)
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Jaisalmer Chana
Ingredients
- 1 1/2 cups black chickpeas kala chana soaked overnight
- 1 1/2 cups yogurt
- 4 teaspoons chickpea flour besan
- 1 teaspoon ground turmeric
- salt to taste
- 1/2 teaspoon red chile powder cayenne pepper
- 2 teaspoons ground coriander
- 1 teaspoon garam masala
- 3 chiles chopped
- 3 tablespoons ghee
- a pinch asoefetida
- 1 teaspoon cumin seed
- 2 tablespoons cilantro leaves finely chopped
Instructions
- Cook chickpeas in 4 cups water until peas are tender.
- Drain, but reserve the cooking liquid.
- Coarsely mash the cooked peas.
- In a bowl, combine yogurt, besan, turmeric, red chile, coriander, salt and garam masala. Mix well.
- Add chiles and 1 cup of the reserved liquid. Stir to combine.
- In a pot, heat ghee.
- Add asoefetida, chiles and cumin seed. When they start to crackle, add yogurt mixture. Stir to combine.
- Add mashed chana and stir to combine. Bring to a boil.
- Reduce to a simmer and cook for 5 minutes.
- Add cilantro and adjust salt, if necessary.
- Serve with puri or paratha.
Nutrition
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Interesting to read about your grand father!!Channa looks yummy and lovely click!
So glad to know about your origin! Your great grandfather does look a lot Indian…No wonder you are cooking so many indian recipes. The recipe is awesome and you nailed it beautifully 🙂
That's nice to know that you have roots in India.
That's a nice dish. I remember preparing this and enjoying though I had no idea about the name of the dish.
SO nice to know about your family culture, and that the secret of creating magic in food.
Definitely a keeper! Very nice of you for sharing your family culture..