Chane Jaisalmer Ke / Dahi Chane Ki Subzi

This dahi chane ki subzi, that can be loosely translated as chickpeas curry in a yogurt based gravy is from Rajasthan as the title suggests. A rustic dish thru and thru and is a typical example of cooking based on the arid climate of the state. There are no fresh vegetables used, including onion and garlic which is typical to north Indian style cooking. It is a simple and quick dish to put together if one has boiled kala chana ready and goes well with rotis and rice.

Source: Tarla Dalal
Ingredients:
1/2 cup kala chana / black garbanzo beans
3/4 cup yogurt
1 tbsp. chickpea flour / besan
1/8 tsp. turmeric powder
1/2 tsp. green chili paste
1/2 tsp. chili powder 
Salt to taste
1 tbsp. oil
1 tsp. mustard seeds
1 tsp. cumin seeds

Method:
* Soak garbanzo beans overnight or for about 6 - 8 hours. Pressure cook the beans until they are done and soft.
* Combine yogurt, turmeric, green chilli paste, chili powder, salt, and about 6 tbsp. water. Whisk well to form a lump free mixture.
* Heat oil in a pan and add mustard seeds and cumin seeds. When mustard seeds start to splutter, add the yogurt mixture, cooked garbanzo beans and salt to the pan. 
* Cook on medium flame stirring contionuosly for about 5 minutes.
Serve warm with rotis / rice.
 
This goes to blogging marathon #57 under the theme 'Side Dishes' and check here to find out what other marathoners are cooking today.

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