Chana Chawal – Jaisalmer special

Chana Chawal – Today’s recipe post is based on a Jaisalmer dish called Chana Chawal which is very similar to the north Indian Kadhi made with sour curd and Besan. I happened to view this recipe on a TV show and wanted to try it out instantly. As luck would have it, I had some sour curd in the refrigerator and hence Chana Chawal happened for lunch today.

Besan is used widely in North India and specially in Rajasthan. This one particular recipe uses black Chana authentically but I wanted to try it out with white kabuli channa and I should say I was quite impressed. Most importantly this Chana Chawal recipe is absolutely simple to make and tastes delicious.

Cooked chickpeas and spiced yogurt – that’s the crux of this dish. As you all know, channa is a storehouse of protein and this dish scores well on the health aspect too. This tastes yummy with plain rice and rotis too.

Preparation Method of Chana Chawal:

Serves: 4
Preparation Time: 8 hrs soaking time + 10 minutes
Cooking Time: 15 minutes

Chickpeas: 3/4 cup
Sour Curd : 1 cup
Besan/Chickpea flour : 2 tbsp
Coriander Powder: 2 tsp
Chilli Powder: 1 tsp
Cumin Powder: 1/2 tsp
Garam Masala: 1/2 tsp
Turmeric Powder: 1/4 tsp
Ghee : 1 tbsp
Oil: 1 tbsp
Onions : 2 finely chopped
Green Chilli: 1 finely chopped
Salt: to taste
Asafoetida or hing: 1/4 tsp
Coriander leaves: for garnish
Cumin Seeds: 1 tsp


1. Soak chickpeas overnight. Drain water and pressure cook with water enough to cover chickpeas till soft. i usually pressure cook along with rice for 5 minutes after the first whistle. Let the pressure settle on its own. Keep aside the cooked chickpeas.

2. Mix sour curd with 1/2 cup watee, besan, coriander powder, chilli powder, turmeric powder and cumin powder to a lump free mixture and keep aside.

3. Heat oil and ghee in a pan. Once hot, add the hing/asafoetida and the cumin seeds. Let the cumin seeds splutter.

4. Now add finely chopped onions and green chilli. Saute till the onions turn translucent.

5. Now add the yogurt mixture on a low flame and stir well. Allow the mixture to come to a boil.

6. When the curd mixture begins to boil, add the cooked chickpeas along with the water in which it was cooked.

7. Add salt and mix well. Let the mixture simmer on a medium flame for about 7 minutes with the lid closed.

8. Finally add garam masala and let it simmer for 1 more minute.

9. Garnish with coriander leaves and serve hot with steamed rice.


1. Amchur or dry mango powder can be added if curd is not sour enough.
2. The curd should be whisked well and there should not be any lumps.
3. You can omit onions if you do not like.
4. Dish authentically uses black channa so kabuli channa can be replaced with the black one.

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