Channe Jaisalmer Ke
Bay leaves, gram flour and curd are just some of the ingredients used to make this dal.
Channe Jaisalmer Recipe by Chef Ajay Chopra

- Indian


- 1

Cooking Time

-20 Min


- Medium

Preparation Time

- 10 Min


  • 1 cup Boiled Black Whole Gram
  • 2 tsp Mustard oil
  • 1 tsp Cumin seeds
  • 2 Cinnamon sticks
  • 2 bay leaves
  • 2 Mathaniya chilli
  • 2 tsp Garlic paste
  • 1 tsp Ginger paste
  • Water
  • 1 cup curd
  • 1 tsp Red chilli powder
  • ½ tsp Turmeric powder
  • Salt
  • 1 tsp Cumin powder
  • 2 tbsp Gram flour
  • Water
  • 2 tbsp ghee
  • 1 tsp Mustard seeds
  • 1 tsp Asafoetida
  • 4 whole Mathaniya chillies


  1. 1

    Pressure cook the channas.
  2. 2

    Mash of half of the black channas and keep them aside.
  3. 3

    Heat oil in a pan, cumin seeds, cinnamon sticks, bay leaves, mathaniya chilli, garlic paste, ginger paste and fry.
  4. 4

    In a bowl add curd, red chilli powder, turmeric powder, salt, cumin powder, gram flour and mix well.
  5. 5

    Add the curd mix in pan and stir continuously.
  6. 6

    Add mashed chana, boiled chana, water and mix it well.
  7. 7

    In heat ghee, add mustard seeds, asafoetida, mathaniya chillies.
  8. 8

    Pour on the channas and serve hot.
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Ajay Chopra


Chef Ajay Chopra is a master of progressive Indian cuisine. During a stint in the UK, he was voted one of the eight best Indian chefs of London. He also guides restaurateurs, catering companies, event management companies and large facility management organisations to create menus and concepts to optimise their culinary skills.

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