Black chickpeas are good source of protein. They are the powerhouse of nutrition and are packed with the goodness of fibres, sodium, carbohydrates. Adding chickpeas to our daily diet can help us in digestion, prevent liver enlargement, mouth ulcers and its rich iron content makes it great for boosting immunity.

SUKHA KALA CHANA 
(DRY BLACK CHICKPEA)

Serves - 4

INGREDIENTS:

  • 1cup - black chickpeas, thick ones
  • 1/2tsp - salt
  • 2cups - water
  • TO MAKE A PASTE
  • 1tbsp - garlic paste ( optional )
  • 1tbsp - ginger paste
  • 2 - green chilies
  • 2tbsp - coriander leaves
  • 2tsp - Kashmiri red chili powder
  • 2tsp - cumin powder
  • 3tsp - coriander powder
  • 1/2tsp - turmeric powder
  • 11/2tbsp - mango powder ( amchoor powder )
  • 1/2cup water

FOR TEMPERING:

  • 1tsp - cumin seeds
  • 1/2tsp - asafoetida
  • 2 - bay leaf
  • 1 - big black cardamom
  • 2 - green chilies
  • 3tbsp - oil
  • 1/2tsp - garam masala powder
  • Fresh coriander leave to garnish
  • 1 - lemon ( optional )

METHOD:

  • Rinse and soak the chickpeas in a medium size bowl for 8-10 hours, preferably over night.
  • Place chickpeas in a pressure cooker along with its water and add salt.
  • Pressure cook on high for 4 whistles.
  • Let the steam escape before opening the lid of pressure cooker.
  • Remove the lid and cook for 5-7 minutes or till the water evaporates.
  • While the chana is getting cooked in the pressure cooker, prepare the paste.
  • Add garlic paste, ginger paste, green chillies, coriander leaves, kashmiri red chilli powder, cumin powder, coriander powder, turmeric powder, mango powder and water, in a blender.
  • Blend it  into a fine paste and set aside for later use.
  • Heat oil in a deep non-stick pan over medium flame.
  • Add cumin seeds, asafoetida, bay leaf, black cardamom and stir.
  • Wash and chop green chillies, then add them and sauté for few seconds.
  • Add the paste and sauté for 4-5 minutes, while stirring continuously or till the moisture gets evaporated and oil starts separating from the masala.
  • Add the chickpeas along with its water, mix well.
  • Cook till the water evaporates and chickpeas are well coated with the masala ( you can dry chickpeas more or less according to your desired consistency ).
  • Sprinkle garam masala powder and finely chopped coriander.
  • Squeeze lemon on top.
  • Serve hot with halwa and purée..

TIP: Sukha Kala chana can be easily stored for up to 3-4 days in the refrigerator.

CHICKPEA SOUP

Serves - 4

INGREDIENTS:

  • 1cup - black chickpeas ( Kala chana )
  • 1/2tsp - cumin seeds
  • 1/2tsp - garlic paste
  • 1 - tomato, large
  • 1/2tsp - mango powder ( amchoor powder )
  • 1/2tsp - black pepper powder
  • 1tsp - salt
  • 1tbsp - clarified butter ( ghee )
  • 1 - lemon

METHOD:

  • Rinse chickpeas and soak them over night.
  • Heat clarified butter in a pressure cooker over medium flame.
  • Add cumin seeds and sauté till they splatter.
  • Add garlic paste and sauté for 1-2 minutes.
  • Wash and make a purée of tomato then add it to the garlic paste and stir till the butter come on top.
  • Add mango powder, black pepper powder and salt, stir for few seconds.
  • Add chickpeas along with its water; add another 1 cup of water and stir well.
  • Pressure cook on high for 5 -6 whistles.
  • Let the steam escape before opening the lid of the pressure cooker.
  • Remove the lid and let simmer it for additional few minutes til you have the desired consistency.
  • Mash few chana’s with a ladle.
  • Squeeze lemon.
  • Serve hot.

TIP:

  • Other way of making is; once the chana is cooked.
  • After 5 minutes add chana to a mixer and make a smooth puree ( more water can be added at this stage to make a puree ).
  • Heat 1 teaspoon of butter in a pan over medium flame and add soup.
  • Cook for 2 minutes or according to the desired consistency.
  • Squeeze lemon on top.
  • Serve.

CHANA CHAAT

Serves - 6

INGREDIENTS:

  • 1cup - black chickpeas
  • 2cups - water
  • 1tsp - salt
  • 2 - potatoes, medium
  • 1 - red onion
  • 2 - tomatoes, medium
  • 1inch - ginger
  • 2 - green chillies
  • 1tsp - chaat masala powder
  • 1/2tsp - cumin powder
  • 1/2tsp - coriander powder
  • 1/2tsp - red chilli powder
  • 1tsp - salt or according to taste
  • 3tbsp - tamarind chutney
  • 2tbsp - coriander leaves, chopped

METHOD:

  • Rinse and soak the chickpeas in a medium size bowl for 8-10 hours, preferably over night.
  • Place chickpeas in a pressure cooker along with its water and add salt.
  • Pressure cook on high for 4 whistles.
  • Let the steam escape before opening the lid of pressure cooker.
  • Remove the lid and cook for 5-7 minutes or till the water evaporates.
  • Transfer chickpeas on to a plate to cool.
  • Meanwhile boil potatoes, peel and set aside.
  • Peel, wash and chop onion; wash and chop tomatoes, ginger and green chillies. Set aside.
  • In a serving bowl place chickpeas.
  • Break potatoes with your hand ( roughly break them, does not matter if they are uneven ).
  • Add potatoes, tomatoes, ginger and green chillies to the chickpeas and gently mix them with a spatula.
  • Sprinkle all the powders and salt, mix well.
  • Add tamarind chutney, mix, add coriander leaves, gently mix everything till well combined ( you can add more or less chutney according to your taste ).
  • Serve.