Made mostly on Asthami and Navmi poojas with a side of Sooji Halwa and puffed Pooris in North India, this easy and simple stir fry also makes for a great healthy snack or as a side for chapati.
The only effort you need to make is soak it overnight. And I’m sure that’s not too difficult to do. I always have a stock of chickpeas, both white and black in my pantry and that helps me jazz up any party menu. Chhole/ Chana as what we call Chickpeas in Hindi are usually an important part of elaborate dinner menus in the form of a curry. Kanika has a tried and tested recipe for Kaale Chane (black chickpeas) in a simple curry here.
I think the west mostly looks at chickpeas as the raw material for a hummus dip but there is so much more that one can do with these. In the Middle east they are often made with Chicken in a tajine. In Kerala in South India, they are called Kadala and are prepared in a coconut paste to be had with a side of Puttu which is a steamed rice and coconut cake. Together they make a popular combination for breakfast called Puttu-Kadala. Sounds complicated, I know!
Chickpeas are a great source of protein and to make them in a simple recipe like this Masala Chana is a great way to incorporate them in your meals.
If you want to try making something besides hummus with chickpeas, this is a great start.
Here’s how I do it.
1 cup Black Chickpeas
Water for soaking
Salt to taste
2 tablespoon Cooking oil
1 teaspoon Cumin seeds
2 teaspoon Coriander powder
1 teaspoon or less Red Chilli Powder
1/2 teaspoon Dry Mango powder (optional)
1/2 teaspoon Garam masala
Additional 1/2 teaspoon Salt (if needed)
Wash and soak the black chickpeas overnight or for 5-6 hours at least.
Transfer the chickpeas with the water to a pressure cooker. Add salt to taste and pressure cook for 2-3 whistles. Let the pressure release on it’s own. This should take 10-12 minutes.
Next, in a separate heavy bottomed pan or wok, add oil and heat on medium high heat.
Once the oil heats, add cumin seeds and wait for them to bloom for a few seconds. Next add only the chickpeas from the cooker using a ladle.
Add all the chickpeas to the oil and stir.
You can use the remainder water for stocks or soups or reduce it and whip it to use it for vegan cakes. It is used as a substitute for eggs in bakes. I haven’t ever used it like that, if you have please tell me in the comments below. We usually use it as a soup with some lime juice!
Add all the spices and salt if needed. Stir and cook till you see oil separate on the sides.
Serve with a sooji halwa and poori or just squeeze a lemon on top and serve as a snack!
You may like these other easy recipes on Kitchenpostcards