Heard Of Jaisalmeri Chana? Know Why It Is Special

Jaisalmer also known as The Golden City of Rajasthan is not only a popular tourist destination but a place incredibly rich with tradition and culture. And its food perfectly authenticates what we are saying. Jaisalmer is known to be a heaven for foodies. Though there are many dishes that have never failed to spread their charm, this piece is dedicated to a special dish known as ‘Jaisalmeri Chane’. 

We all love chickpeas and there are ample dishes in Indian cuisine featuring this quintessential ingredient. Jaisalmeri Chane is a famous chickpeas curry that originated from this Golden City. You might be thinking what’s special in this dish, right? We will tell you. This dish is a beautiful amalgamation of flavours and one super versatile ingredient I.e., curd. This chickpeas curd gravy is fondly eaten in Jaisalmer and is loved for its mild flavour. Commonly known as  Kala Chana Kadhi, this chickpeas curry is simple, delicious, and very easy to prepare. The flavors of this gravy are mildly enhanced by the use of some fragrant spices. 

Wanna know how to make it? Follow the steps below and have a taste of Jaisalmer at your home. You can serve this delicious chickpea curry with chapati or with hot piping rice.  


  • 1 cup black chickpeas (dried) 
  • 1 tsp ghee 
  • Pinch of hing 
  • 2 ½  tsp coriander powder  
  • 2 tsp cumin powder 
  • ½ tsp cumin seeds 
  • 1 tsp red chili powder 
  • ½ tsp garam masala 
  • 2 cups curd 
  • 2 tsp besan 
  • Handful of coriander for garnishing 


  • Take black chickpeas or kala chana and soak them in water overnight or for at least 5 to 6 hours. 
  • After this, drain the water and transfer the chickpeas with 4 cups of water to a pressure cooker. 
  • Let it cook till 4 whistles. When done, drain the cooked chickpeas and keep them aside. 
  • Keep the chickpeas water aside. 
  • Take a bowl and curd, besan, chili powder, turmeric powder, cumin powder, coriander powder, and garam masala to it. 
  • Mix everything together and make sure that there are no lumps. 
  • Heat a pan and add ghee. 
  • Add hing and cumin seeds to the pan. Let it splutter. 
  • Then, add the curd batter with the preserved chickpeas water. Let the mixture cook for 5 more minutes. 
  • Thereafter, add the boiled chickpeas and mix well.  
  • Let it cook for 6 to 7 minutes on a medium flame. When the mixture thickens, turn off the flame. 
  • Garnish with coriander leaves and serve.