Chane Jaiselmer ke

We have been to Rajasthan (a dry, dessert-y state in northern India) a few times over the last few years. It's proximity to Delhi and numerous tourist spots makes it ideal for quick vacations. But what has always impressed us in these vacations is the food. Not very well known outside of the region, the Rajasthani food is flavorful and full of unique spices and combinations. Researching on this regions cuisine, we found this simple curry. A great change from the typical Punjabi gravies we are used to. Give it a try...


3/4 cup black chana (whole bengal gram)
1/4 tsp Asofetedia
1 tsp jeera
1/2 tsp methi seeds (crushed)
1 onion chopped
2 green chillies - slit in centre
2 tomatoes - pureed
1 tsp - degi red chilli powder
1/2 tsp garam masala
1/4 tsp turmeric powder
1/2 cup curd
2 tsp besan
2 tbsp roughly chopped fresh coriander


1. Soak chana for 6-7 hours and then pressure cook till soft (about 15-20 mins)

2. In a wok, heat oil and add jeera and methi seeds to it. When they begin to crackle, add onion to it and cook till golden brown

3. Add pureed tomatoes and cook for 4-5 mins and then add all the spices to it

4. Whisk curd and besan together and add about 3 cups of water. Add it to the wok and cook for about 15 mins or till you get the desired consistency. Add more water if needed

Garnish with coriander and enjoy with crisp hot paranthas or rice.


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About the Authors

This blog is from the kitchen of Neha Gupta and Mridul Karkara. We go about our days pretending to be HR Managers and Business Consultants respectively, though in reality, just thinking about our next big meal! This food blog is a representation of our experiments in the kitchen and for the simple joy of cooking and sharing!

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