I have been tinkering with my blog template and have got some of the desired results. So please don’t be surprised at the new look – wanted to surprise you with the cute reindeer wishing you all a Merry Christmas and a wonderful new year ahead. This will be my last recipe for you before I leave for holidays.
Black chick peas – Dry
I have learnt of this recipe from a dear friend who is relocating to Riyadh this week. She learnt it from her friend. And that’s how traditional family recipes go around from a Punjabi kitchen into a Tamilian kitchen. S had a tough time explaining to me what Kaala chana – the base ingredient was. I asked her if it was Sundal chana and she said NO. It is just kala chana.
I take pride in the fact that I have a fair knowledge of most Indian and quite a few global ingredients. And that I couldn’t place this bean was just not an easily digestible fact. On my way back from her house, I stopped by at a local ‘kirana’ (grocery) store and asked for 250 g of ‘Kaala chana’ – the bigger variety. There are two sizes of the same beans.
I also bought two of the other main spices that go into this uniquely Punjabi recipe. My friend’s mom also brought to light the fact that it is this chana that is served on the way to Vaishno Devi temple before the crack of dawn. The piping hot chana on a dark cold morning is indeed a welcome treat. That too when offered as a prasad, it is relished even more.
The recipe will come up in a while, but until then can you guess which are the two all important spices – in fact the only two whole spices that will be used in this one.
Folks – this is one such time, no one’s guessed right. The two magical spices are black cardamom and Shah Jeera.
Kaala Chana (Black Chick peas)
Time taken – Overnight soaking plus 1 hour cooking time
Category – Beans peas, Indian curry, North Indian cuisine
Serves 2 people