Jaisalmeri Kala Chana Recipe

Jaisalmeri kala chana is a hidden gem from Rajasthani cuisine Because of unavailability of vegetables through out the year, Rajasthani food uses gramflour (besan), dahi, buttermilk, and dry masalas like dry ginger, kachhri a lot. Jaisalmeri kala chana recipe is like Rajasthani besan kadhi with kale chana. There is no Onion n Garlic. This kadhi needs very little time to prepare once the kala chana are boiled. Black chickpeas in yogurt curry tastes awesome with paratha or boiled rice.

Jaisalmer Kala Chana


  • 1 cup Black Chana
  • 1 1/2 cup Curd (Dahi)
  • 1 tblsp Green Chilly – Ginger Paste
  • 1 Bay Leaf
  • 1 tsp Garam Masala Powder
  • 1/4 tsp Asafoetida (Hing)
  • 1 tsp Coriander Powder
  • 1 tsp Red Chilli Powder
  • 2 tblsp Besan (Gram Flour)
  • 1 tblsp Ghee / Oil
  • 1 tsp Turmeric Powder
  • 1 tsp cumin seeds
  • 1 Black Cardamoms
  • Salt to taste
  • 1 tblsp Coriander Leaves chopped

How to make black chana yogurt curry :

  • Wash and soak kala chana overnight.
  • In the morning, drain and pressure cook with 1 tsp salt and 6 – 7 cups of water on high flame. Let the pressure release on it own.
  • In a separate bowl mix curd, besan, 1/2 cup water, coriander powder, turmeric powder, red chilly powder and mix well. Make sure no lump forms.
  • In a kadai / pan, heat up ghee, add cumin seeds when they crackle add bay leaf and hing .
  • Add ginger green chilly paste and sauté for 1 min.
  • Now add the besan – curd mixture and keep stirring till it boils.
  • Let it cook for 5 – 10 min and then add salt to taste and garam masala.
  • Now add kala chana and cover and simmer (boil slowly at low temperature) for 8-10 minutes.
  • Switch off the flame dish it out and garnish with chopped coriander leaves.
  • Serve Jaisalmeri Kala Chana curry with steamed rice or paratha.


  • If the curd is not sour and you feel the curry is on sweet side, you can add 1 tsp of Amchur Powder or Chaat Masala.
  • You can freeze extra kala chana in freezer and use it on some other day.