Friday, 19 October 2012

Rajasthani Chane

Savor the taste Bengal gram cooked in exotic spices, served best with Missi Roti..


1 cup bengal gram, black (kale chane)
1 medium sized onion
1 ½ cup yogurt
4 tsp bengal gram flour (besan)
3 - 4 green chillies chopped
1/4 tsp asafoetida
1 tsp garam masala powder
2 tsp coriander powder
1 tsp red chilli powder
1 tsp turmeric powder
1 tsp cumin seeds
5 - 6 cloves
2 -3 black cardamoms
2 inch cinnamon
1 tbsp coriander leaves chopped
2 tbsp pure ghee
2 tbsp oil
Salt to taste


  • Heat up ghee and oil, mix in cumin seeds, when they crackle mix in the whole spices, fry for 1-2 minutes.
  • Add asafoetida and chopped green chillies, saute.
  • Mix together yogurt, gram flour, 1 cup water and dry spices and add to the pan.
  • Keep stirring till it boils. Mix in the slightly mashed grams and cook for a min.
  • Add 2 cups of boiled water cover and simmer (boil slowly at low temperature) for 8-10 minutes.
  • Sprinkle chopped coriander leaves and serve hot with Missi Roti..

Sending to:Jan13-Cloves-SYF-HWS-Series ~ Hema's Adugemane


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