Jaisalmeri Kala Chana | Black Chickpeas in Yogurt Gravy

Instructions

1. Wash and soak black chickpeas in water overnight or for around 8 hrs.
2. Drain the water. Pressure cook the soaked chickpeas with 2 cups water and salt for around 7-8 whistles or till it turns soft.
3. Drain and reserve the water for later use.
4. Mash the chickpeas lightly and set it aside.
5. Take yogurt in a bowl. Add turmeric powder, red chilli powder, coriander powder, garam masala powder, salt and chickpea flour.
6. Whisk well till you don’t find any lumps.
7. Heat oil in a pan. Add cumin seeds and asafoetida.
8. Once cumin seeds crackle, add green chillies and cooked chickpeas and saute for a minute.
9. Add the yogurt mixture along with the reserved water.
10. Keep stirring continuously till the mixture comes to a boil. Check for salt and add some if needed.
11. Let this cook on medium heat for 6-7 minutes or till the gravy thickens to desired consistency and then remove from heat.
12. Jaisalmeri kala chana is now ready to be served hot with flat breads or rice.