Jodhpuri Kale Chane Ki Sabzi

Jodhpuri Kale Chane ki sabzi is a Rajasthani delicacy. Generally Kadhi is a thick gram flour and yoghurt-based gravy that has a perfect blend of spices but Jodhpuri kala chana ki sabzi is not yoghurt based. The gravy is made from kala chana (black chickpea) and gram flour. This enticing Jodhpuri gravy is commonly served with poori, roti or rice. Since it is a staple dish of that region, it needs no special occasion to be cooked.


1 cup black/kala chana (chickpeas)
2 tbsp Ghee
Pinch of Asafoetida
1 tsp Cumin seeds
½ tsp Turmeric powder
2 tsp Chili powder
3 tsp Coriander powder
2½ cups water
4 tbsp gram flour/besan
1 tsp garam masala
Salt to taste


Soak kala chana overnight or for 6-8 hours or can be soaked in hot water for 2-3 hours. Pressure cook the soaked chana for up to 8-10 whistles with a pinch of salt added to it. Retain the water after taking the boiled chana out. This will make the stock for the recipe.

Add ghee into a heated pan. Add asafetida, cumin seeds and allow the cumin seeds to turn brown. Add the boiled chana and stir well for about 2 minutes. Add turmeric powder, red chili powder, coriander powder and mix well. Add ½ cup water and allow it to cook for 2-3 minutes. Remove 3-5 spoons of gravy from the top and keep it aside for later use. Add salt, mix well and keep low flame. Meanwhile, take the chana stock and add gram flour to it. Whisk well to get a smooth consistency without any lumps, little water can be added at this stage. Pour it into the pan with the Chana. Stir continuously to avoid the formation of lumps. Further, add 2 cups of water and allow it to cook for 5-6 minutes. Once you see the froth/bubbles on top, add garam masala and mix well. Allow it to cook for another minute. Transfer it into a serving bowl. Pour the retained gravy as a garnish.


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