Jaisalmeri Kala Chana Recipe is a wonderful kadhi variation in which black chick peas are simmered with spices and curd. The result is a tantalizingly sour and spicy thick gravy that will make you lick your finger .
Yes, its that good !
Every time, I even come close to this aromatic recipe , I am like:
In this post, my goal is to introduce you to this traditional household Rajasthani recipe that is enjoyed across the state. I will also provide some pro tips to help you achieve the perfect finger licking good curry.
Rajasthan’s Love For Besan (Gramflour)
The one thing that I have noticed about people of Rajasthan is there undying love for besan(gram flour) based recipes.
Whether its the fiery street snack Mirchi Bada or yummy Besan Ke Gatte(Gram flour dumplings) or the vintage Bikaneri Bhujia – you can find besan recipes all over Rajasthan.
Probably, its right to say that Besan (Gram flour) is one of the most common ingredient found in a Rajasthani kitchen.
And this time when I went to my in-laws place in Udaipur, I not only decided to get into a Traditional Rajputi avatar, but I also decided to learn few authentic rajasthani besan recipes .
My mum in law who I refer as the “Rajasthani Recipes Encyclopedia ” laid down a number of besan based recipes. However there was one recipe that caught my eye .
Yes you guessed it right ! It was :
“Jaisalmeri Kala Chana”
Its a spiced kadhi variation with the goodness of Kala Chana (black chickpea). And me being a Himachali – how can I say no to black chickpea. We just love them.
Remember the authentic tangy himachali kala channa I prepared few weeks back ?
So , without wasting any further time, I saw her preparing the Jaisalmeri Kala Chana that night. I noted down the recipe and all the pro tips.