Rajasthani Chana Curry

Every region in India has their own style of cuisine. This recipe comes from land of the brave, Rajasthan. Rajasthan is famous the warriors, kings, great battles, Rajputs, and eye-catching architectural gems like Castle of Jaipur, Hawa Mahal, ChittarI Palace, and many more. It is also famous for its amazing food. The most popular dishes of Rajasthan are Dal-Bati, Churma, Gavarfali ki subzi, Papad subzi, Gatta Kadhi, Ghevar, Balushahi, Missi Roti , and Ker-Sangri. Most important ingredient in Rajasthani food is Ghee, and they believe that their curries are incomplete without it.

This dish is not very well-known because mainly it’s cooked in homes as their day-to-day meal. It is very similar to Jaishalmer chana subzi. I ate this dish first time at one of my neighbors', and I love it since then. This dish works best with, Ghee Jeera Pulav.

Ingredients:-

• 1 cup Bengal gram, (kala chana)
  
• 1 small Potato, boiled and mashed
  
• 4-1/2 tsp Besan
  
• 1 Onion, chopped
  
• 1 tsp Cumin Seeds
  
• 3 tbsp Oil
  
• 2 tbsp Ghee
  
• 1 Cinnamon stick
  
• 2-3 Cardamom
  
• 5 Cloves
  
• 1/4 tsp Asafoetida
  
• 1 tbsp Dhania-Jeera Powder
  
• 4 Green Chilli, chopped
  
• 3 Garlic cloves, chopped
  
• 1 tsp Red Chilli powder
  
• 1 tsp Rajwadi Garam Masala
  
• 1-1/2 cup Yogurt
  
• 1-1/2 tsp Chat masala
  
• 1/2 cup Spinach, chopped
  
• Salt to taste
  
• Cilantro, chopped
  

Method:-
1. Soak chana in water overnight. It is advisable to use hot water initially.

2. Wash chana well, and pressure cook until its cooked completely. Drain well after cook.

3. Heat oil and ghee in pan. Add cumin seeds.

4. When they start to crackle, add cinnamon stick, cardamom, and cloves. Cook for 1-2 minutes.

5. Add onion and garlic and sauté for 4 minutes or until it is little brown.

6. Add green chilli, red chilli, asafoetida, turmeric, dhania-jeera powder, spinach, rajwadi garam masala, salt, and sprinkle some water to prevent it from burning. Cover it with lid and cook for 5 minutes on medium-low heat.

7. Add cooked chana and mash lightly. Add yogurt, mashed potato, and besan. Mix well.

8. Cook for 3 more minutes. Add 2-1/4 cups of water and chat masala. Bring it to the boil.

9. Turn down the heat to low, cover with lid and let it simmer for 10 minutes. Stirring occasionally.

10. Garnish with cilantro and serve hot with ghee jeera rice or bajara roti..

Enjoy...



This is my entry to RCI - Rajasthan hosted by Padmaja of SpicyAndhra.

Visual Treat Event hosted by Sanyukta.