Rajasthani Laag ke chaney

    6 hours 20 mins

    This recipe is perfect for cooler days. Put it on sookhi roti (khakra); add some chopped onions voila – a tasty winter lunch.


    Washington, United States
    3 people made this

    Serves: 4 

    • 1 cup bengal gram (kala chana)
    • 2 tablespoon besan
    • 1 cup water
    • 1 teaspoon chilli powder
    • 1/4 teaspoon turmeric powder
    • Salt to taste
    • 2 tablespoon oil
    • A pinch hing
    • 1 teaspoon garam masala
    • 1 teaspoon cumin seed

    Prep:5min  ›  Cook:15min  ›  Extra time:6hr soaking  ›  Ready in:6hr20min 

    1. Soak bengal gram overnight. Pressure cook or boil it till it is soft. Strain it and keep it aside.
    2. In a bowl mix besan and water, remove all the lumps. Add chilli powder, turmeric powder and salt to it.
    3. Heat oil in a pan; add hing, jeera and garam masala to it. Add curd mixture and stir it continuously.
    4. Let it cook for 5 minutes, add bengal gram (kala chana) to it. Simmer it for 5-8 minutes.
    5. Serve hot with fresh chapatti or kakara (sookhi roti) and chopped onions.

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