Rajasthani Sukhey kaley chaney

    35 mins

    This recipe comes from my grandma. She likes to cook and eat spicy food, so she always adds extra garam masala to all her dishes.


    Washington, United States
    2 people made this

    Serves: 4 

    • 1 cup kala chana
    • 1 tablespoon oil
    • 1 teaspoon cumin seed (jeera)
    • 1/4 teaspoon asofoetida (hing
    • 1 medium onion (chopped)
    • 2 green chillies (finely chopped)
    • 1 teaspoon red chilli powder
    • 2 teaspoon dhaniya powder
    • 1 teaspoon garam masala
    • 1 teaspoon mango powder (amchoor)
    • green coriander leaves - for garnishing

    Prep:10min  ›  Cook:25min  ›  Ready in:35min 

    1. Soak kala chana overnight. Boil it in pressure cooker or covered pan till well done.
    2. Heat oil in a pan, add jeera and hing. When the jeera seeds begin to crackle, add onion and fry until it turns transparent.
    3. Add drained kala chana and rest of spices. Cook it until the oil separates from the sides.
    4. Add ½ cup water, cover it and let it simmer for 5 more minutes. Serve with hot chapatti.

    Serving suggestion

    You can eat this as a snack too by garnishing with chopped onion and little tamarind chutney.

    Recently viewed

    Reviews and Ratings
    Global ratings:

    Reviews in English (0)