Red Channe – 2 cups (I used the sprouted version)
Tomatoes – 3-4
Green chillies – 3-4
Cloves – 3-4
Asafoetida – 1 tsp
Garam masala powder – 1tsp
Yoghurt – 3 cups
Coriander powder – 1 tbsp
Red chilli powder – 1 tbsp
Bengal gram flour (besan) – 4 tbsp
Turmeric powder – 1 tsp
Cumin seeds – 1 tbsp
Cumin powder – 1 tbsp
Coriander leaves – 1 bunch finely chopped
Ghee /oil – 4-5 tbsp
Salt to taste
In a bowl add curd, Turmeric powder, red chilli powder, coriander powder, garam masala powder and mix well and keep it aside.
In a mixie grind the green chillies and tomatoes into a smooth paste and keep it aside.
In a pressure cooker cook the channe for four whistles and allow it to cool. Once cool, mash half the quantity of the channe and keep it aside.
In a kadai heat oil and once hot add cumin seeds, cloves and Asafoetida and saute for a couple of minutes. Now add the tomato and green chillies paste and saute for a few minutes.
Now add the cooked channe as well as the mashed channe and mix well.
Now add the curd mixture and mix well. Add salt and add water to ensure the mixture is not too thick. I used the water the channe was cooked in. Let the mixture simmer for a few minutes on medium heat and turn off the heat.
Garnish with chopped coriander leaves.
Channe Jaisalmer style is now ready!!