Rajasthani Black Chickpeas Yogurt Curry

RAJASTHANI BLACK CHICKPEAS YOGURT CURRY

Traditional recipe from Rajasthani cuisine. Black chickpeas in a spiced yogurt gravy makes a wonderful dish that can be served with rice or roti.

Ingredients:

1. Black chana / chickpeas- 1 cup
2. Salt- as needed
3. Yogurt- 1 cup
4. Gram flour- 3 tsp
5. Coriander powder- 1 1/2 tsp
6. Turmeric powder- 1/2 tsp
7. Chilli powder- 1 tsp
8. Garam masala- 3/4 tsp
9. Ghee- 1 tbsp
10. Cumin- 1 tsp
11. Green chilli- 3
12. Asafoetida- pinch
13. Coriander leaves- 1 tbsp

Soak chickpeas overnight or for 6 hours. Cook it in a pressure cooker adding some salt.

Whisk yogurt, gram flour,  chilli powder, coriander powder, turmeric powder and garam masala.

Heat ghee in a pan. Roast cumin. Fry asafoetida and green chilli. Add the yogurt and stir well. Pour the cooked chickpeas along with the stock. Add more water if required. Allow it to boil well. Adjust salt. Cook till the curry turns glossy and thick. Switch off the flame and garnish with coriander leaves.

Serve hot with roti, rice etc.