Rajasthani Kala Chana

Kala Chana - 1 cup soaked overnight and cooked till soft with some salt and turmeric. Mash half of the chana with a fork.

Oil - 1 tbsp
Cumin Seeds - 1/2 tsp
Hing / Asafoetida - 2 pinches

Curd- 1 cup

Besan - 1tbsp

Red chili powder - 1/2 tsp

Salt

Mix curd, besan, red chili powder, salt together and beat till soft. Add 1 cup water to it.

Heat oil in a pan. Temper hot oil with jeera and hing.

Then add the cooked chana and stir for some time. Add the curd mixture and cook well till it reaches a thick consistency.

 

Adapted from http://kichukhonn.blogspot.com/2009/03/jaisalmeri-kala-chana-black-chickpeas.html