Jaisalmer is the desert region of Rajasthan. It does not grow too many vegetables and it’s really hot. Due to excessive heat, people don’t feel hungry there. So their cuisine uses a lot of spices and yogurt to make dishes really spicy and chatpati for people to want to eat them. Jaisalmer Ke Kale Chane is one of those recipes, which is sour and spicy.
|Preparation Time:||60 minutes|
|Kale Chane||1 cup|
|Mustard seeds (sarson)||1/2 tsp|
|Heeng (asafoetida)||A pinch|
|Whole Red chilli (sabut lal mirch)||4|
|Mustard Oil||1 tbsp|
|Cumin seeds (jeera)||1 tsp|
|Cinnamon stick||1 inch piece|
|Bay leaves (tejpatta)||2|
|Grated Ginger||1 tsp|
|Dahi (yogurt)||1 cup|
|Red chilli powder (lal mirch)||1 tsp|
|Turmeric powder (haldi)||1/2 tsp|
|Cumin (jeera)powder||1 tsp|
|Coriander (dhania) Powder||1 tsp|
|Besan (chickpeas flour)||2 tbsp|
|Chopped Coriander Leaves||1/4 cup|
- Soak kale chane over night and pressure cook them with 2 cups of water and salt for about 30 minutes.
- Once the steam dies down, open the cooker and mash half the chane roughly.
- Heat mustard oil in a wok. Add cumin seeds, cinnamon stick, bay leaves, 2 whole chillies. Once the jeera crackles, add grated ginger.
- Mix red chilli powder, turmeric powder, cumin powder, coriander powder and besan in yogurt.
- Add the yogurt mixture to the wok and stir constantly till it starts to boil.
- Add the boiled chane, mashed chane and the water from chanas. Cook for a few minutes. Add water as required. Jaisalmer Ke Kale Chane is ready now.
- Prepare the chaunk with ghee, mustard seeds, heeng and whole chilli.
- Top the chane with the chaunk and chopped coriander and Jaisalmer Ke Kale Chane is ready to serve.
- Stir the yogurt mixture constantly so that it does not form lumps.