Chane Jaisalmer Ke

INGREDIENTS:

Black Bengal gram (kala chana) - 1 1/2 cups
Yogurt - 1 1/2 cups
Gram flour (besan) - 4 teaspoons
Turmeric powder - 1/4 tablespoons
Salt - to taste
Red chilli powder - 1 teaspoon
Coriander powder - 2 teaspoons
Garam masala powder - 1 teaspoon
Green chillies, chopped - 3-4
Pure ghee - 4 tablespoons
Asafoetida - a pinch
Cumin seeds - 1 teaspoon
Fresh coriander leaves, chopped - 2 tablespoons

METHOD:

Soak kale chane overnight in four cups of water. Drain, add four cups of water and pressure cook till done. Drain and reserve the cooking liquour. Take the chanas in a bowl and mash them lightly. In a separate bowl mix yogurt, gram flour, turmeric powder, salt, red chilli powder, coriander powder, garam masala powder and whisk well so that no lumps form. Add green chillies and mix. Add one cup of the reserved liquid and mix. Heat ghee in a pan. Add asafoetida, cumin seeds. When they begin to change colour add the yogurt mixture and stir. Add chane, adjust seasoning and add some more of the reserved liquid. Bring it to a boil and cook for five minutes. Garnish with coriander leaves and serve hot.