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Jaiselmer ke Chane Recipe

Ingredients

Bengal gram, black (kale chane) 1 cup
Bengal gram flour (besan) 4 tea spoons
Green chillies (hari mirch) chopped 3 – 4
Cinnamon (dalchini) 1 inch
Black cardamoms (moti elaichi) 2-3
Cloves (laung) 2-3
Cumin seeds (sabut jeera) ½ tea spoon
Asafoetida (hing) Pinch
Yogurt (dahi) 1.5 cups
Coriander powder (dhaniya) 2 tea spoons
Red chilli powder (lal mirch) 1 tea spoon
Turmeric powder (haldi) 1 tea spoon
Hot spices (garam masala) 1 tea spoon
Chaat masala 2 tea spoon
Salt to taste
Clarified butter (ghee)  2 table spoons

Method

  • 1. Soak bengal gram overnight in water.
  • 2. Drain and boil with water in pressure cooker till done. Mash the grams slightly.
  • 3. Heat clarified butter in a pan. Add cumin seeds, cinnamon, cloves and cardamoms and cook this for 1-2 minutes.
  • 4. Mix in asafoetida and chopped green chillies and sauté it for few minutes.
  • 5. In a bowl mix yogurt, gram flour, coriander powder, red chilli powder, turmeric powder, chaat masala and hot spices powder.
  • 6. Add this mixture to the pan and keep stirring till it boils.
  • 7. Mix in the grams along with the water they were boiled in. Add salt to taste.
  • 8. Cover and simmer (boil slowly at low temperature) for 8-10 minutes.
  • 9. Serve this hot decorated with cut coriander leaves and onion rings with kachori.

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