Jaisalmeri Chane

Chickpeas cooked in spicy yogurt gravy


  • 1/2 cup chickpeas
  • 1/2 cup curd
  • 1 tablespoon chickpea flour
  • 1 tomato
  • 1 onion
  • 1 ginger piece, inch long
  • 1 tablespoon oil
  • A pinch of asafoetida powder
  • Salt to taste
  • 1 teaspoon coriander powder
  • 1/2 teaspoon chilly powder
  • 1/2 teaspoon cumin seeds
  • 1/4 teaspoon turmeric powder


  1. Wash and soak chickpeas overnight
  2. Pressure cook the soaked chickpeas, whole tomato and peeled onion with 3 cups of water for 4-5 whistles.
  3. Once cool, mash the tomato and onion with the back of a ladle.
  4. Chop onion and ginger very finely
  5. Mix curd with chickpea flour, salt, chilly powder, turmeric powder, garam masala and combine to mix all the ingredients.
  6. Heat oil in a pan and crackle cumin seeds in it. Add asafoetida powder and pour the curd mixture in it.
  7. Cook the gravy for 6-7 minutes on medium heat till the oil starts floating on the sides.
  8. Add cooked chickpeas and cook again for few more minutes.
  9. Garnish with chopped fresh coriander leaves.

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