| Recipe Name:
Chane jaiselmer ke |
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| Category:
Indian Regional |
Sub Category:
Rajasthani |
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| Prep Time |
Cook Time |
Serves |
| 25 mins |
25 mins |
4 |
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Ingredients: |
| Green chillies chopped |
|
3 - 4 nos |
| Garam masala powder |
|
1 tsp |
| Oil |
|
1 Tbsp |
| Cinnamon |
|
2 inch |
| Hing |
|
1/4 tsp |
| Bengal gram, black (kale chane) |
|
1 cup |
| Yogurt |
|
1 ½ cup |
| Coriander powder |
|
2 tsp |
| Red chilli powder |
|
1 tsp |
| Bengal gram flour (besan) |
|
4 tsp |
| salt to taste |
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| Turmeric powder |
|
1 tsp |
| Jeera seeds |
|
1 tsp |
| Onions |
|
1 No |
| Chaat masala |
|
2 tsp |
| Black cardamoms |
|
2 -3 nos |
| Coriander leaves chopped |
|
1 cup |
| Pure ghee |
|
1 tbsp |
| Cloves |
|
6 nos |
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Method: |
- Soak bengal gram overnight in 4 cup water.
- Drain, mix in 6 cup of water and pressure stir fry till done.
- Mash the grams slightly.
- Heat up ghee and oil, mix in cumin seeds, when they crackle mix in the whole garam masala, fry for 1-2 minutes.
- Mix in hing and choped green chillies.Saute.
- Mix yogurt, gram flour, 1 cup water and dry spices and mix in to the sauted whole garam masala.
- Keep stirring till it boils.
- Mix in the grams along with the water they were boiled in.
- Mix in salt to taste.
- Mix well.
- Cover and simmer (boil slowly at low temperature) for 8-10 minutes.
- Serve hot decorated with cut coriander leaves and onion rings.
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| Nutrition Facts |
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| Serving Size
1 katori |
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| Amount Per Serving |
| Calories
338 |
Calories from Fat
43 |
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| % Daily Value' |
| Total Fat
20.3 |
43 |
| Saturated Fat
138.1 |
0 |
| Trans Fat
0 |
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| Cholesterol
0 |
0 |
| Sodium
21 |
0.3 |
| Total Carbohydrate
56.4 |
21 |
| Dietary Fiber
12.2 |
47 |
| Sugars
8.3 |
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| Protein
20.4 |
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| Vitamin A
8 |
* |
Vitamin C
0 |
| Calcium
13 |
* |
Iron
0 |
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| *Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending upon your daily needs |
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