Jhol ka Chana

Jhol ka Chana is a old traditional rajasthani curry made with chickpeas, yogurt(curd), some flours and spices.

Cuisine: Indian

Category: Jain Recipe

TIME 40 minutes

YIELD 4 Servings

How to prepare?

Ingredients 1 cup chana (chickpeas) 1 cup curd 2 tbsp gram flour(besan) 2 tbsp wheat flour(atta) 1 tbsp ghee ½ tsp cumin seeds ¼ tsp asafoetida(hing) 1 tsp amchur powder ½ tsp garam masala ½ tsp red chilli powder Salt to taste

Method Wash and soak chana in water for 6-7 hours. Drain the water from chana. In pressure cooker add soaked chana with enough water. Pressure cook for 3 whistles on medium flame. Cook till tender. Allow it to cool and drain water from chana (reserve the drained water it will be used while making jhol). Heat the oil in a pan, add asafoetida(hing) and cumin seeds(jeera) and sauté on a medium flame for a few seconds. In a separate bowl whisk or churn curd, add 2 tbsp besan and 2 tbsp wheat flour. Whisk well without any lumps. Add the above curd mixture, cooked chana, coriander powder, chilli powder, garam masala, amchur powder and salt. Add a little drained chana water which was reserved for jhol. Mix well and cook on a medium flame till the ghee starts floating

Jhol Ka Chana

up, while stirring occasionally. Serve hot with roti or rice.