Ingredients

• 1 cup black (kale) channa
• 3-4 green chillies chopped
• 1 tsp garam masala powder
• 2 tbsp oil
• 2-inch cinnamon
• 1/4 tsp asafetida
• 1.5 cups 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 onion
• 2 tsp chaat masala
• 2-3 black cardamoms
• 1 cup coriander leaves, chopped
• 2 tbsp ghee
• 5-6 cloves

How to Make Jaiselmery Chane

• Soak channa overnight in 4 cups of water.
• Drain and mix 6 cups of water and pressure cook till done.
• Mash the cooked channa slightly.
• Heat up ghee and oil and add cumin seeds. When they crackle, mix the whole garam masala and fry for 1-2 minutes.
• Mix asafoetida and chopped green chillies and saute.
• Mix yogurt, gram flour, 1 cup water and dry spices and add the sauteed whole garam masala too.
• Keep stirring till it boils.
• Mix the grams along with the water they were boiled in.
• Add salt to taste. Mix well.
• Cover and simmer (boil slowly at low temperature) for 8-10 minutes.
• Serve hot, garnished with chopped coriander leaves and onion rings.