How to make Chane Jaiselmer Ke -

Bengal gram kadhi

Sanjeev Kapoor

This recipe is from the book Pressure Cooking.

Main Ingredients : Bengal Gram, Yogurt (दही)

Cuisine : Rajasthani

Course : Main Course Vegetarian

For more recipes related to Chane Jaiselmer Ke checkout Urad Dal Matar Fry, Kadla Curry, Lauki Chana Dal, Sindhi Sai Bhaji . You can also find more Main Course Vegetarian recipes like Mustard Mushroom Tandoori Gobhi Musallam Kesariya Baingan Shahi Paneer

Chane Jaiselmer Ke

Chane Jaiselmer Ke Recipe Card


Rajasthani cuisine is perhaps the most sensitive amongst the Indian cuisines. People here relish non-vegetarian dishes made from chicken, lamb and shikar which includes animal and birds like boars, venison, peacock, quail, duck, pheasant, rabbits and even camels etc. Vegetarian food comes in two varieties i.e. the food eaten by the common man that includes use of various spices and herbs and the food of the Marwari Jains that is prepared without using onions, garlic or for that matter any ingredient growing under the soil except for ginger and groundnuts.
Rajasthan cooking in general has its own unique flavour where the simplest and the most basic of ingredients go into the preparation of delicious dishes. The harsh climate and the non-availability of ingredients in this region are a great influence.  Food that could last for several days and could be eaten without heating was preferred, more out of necessity than choice. The sparse rainfall is not conducive to growing fresh green vegetables. Due to this scarcity whatever seasonal vegetables are grown, are sundried so that they can be used for the rest of the year. 

Prep Time : 8-10 hour

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for Chane Jaiselmer Ke Recipe

  • Bengal Gram 1 cup

  • Yogurt 1 1/2 cups

  • Gram flour (besan) 4 teaspoons

  • Turmeric powder 1 teaspoon

  • Salt to taste

  • Red chilli powder 1 teaspoon

  • Coriander powder 2 teaspoons

  • Asafoetida 1/4 teaspoon

  • Garam masala powder 1

  • Garam masala powder 3-4

  • Pure ghee 4 tablespoons

  • Asafoetida a pinch

  • Cumin seeds 1 teaspoon

  • Fresh coriander leaves chopped 2 teaspoons


Step 1

Soak kale chane overnight in four cups of water. Drain, add four cups of water and pressure cook till done. Drain and reserve the liquid.

Step 2

Take the chanas in a bowl and mash them lightly. In a bowl mix yogurt, gram flour, turmeric powder, salt, red chilli powder, coriander powder, garam masala powder and mix well taking care that there are no lumps. Add green chillies and mix. Add one cup of the reserved liquid and mix.

Step 3

Heat ghee in a pan. Add asafoetida, cumin seeds. When they begin to change colour add the yogurt mixture and stir.

Step 4

Add chane, check for salt and add some more of the reserved liquid.

Step 5

Bring it to a boil and cook for five minutes. Garnish with coriander leaves and serve hot.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.