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In my house, it also means that half-finished items languishing dismally in my pantry, (presumably after being purchased because they were required in miniscule quantities for an obscure recipe), are given a second chance.
Mum: What’s in that jar?
Me: Don’t know. Haven’t opened it in some time.
Mum (opens jar, with an expression Ali Baba would have had when he shouted Open Sesame!): Black chana!
Me: Really?
Mum:inspects contents of said jar suspiciously):How old is this?
Me: Pretty old.
Mum: Did we buy this during my last visit…?
The lonely cup of black chickpeas or chana- transmogrified into a nutritious, simple snack. Perfect when you feel peckish early in the evening like I do.
Black Chana Sundal
1 cup black chana (black chickpeas)
2 tbsp oil
2 dried whole red chillies
3 fresh green chillies
6 curry leaves
1 tsp black mustard seeds
1 pinch asafoetida powder
4 tbsp coconut gratings
Salt to taste
2 tbsp oil
2 dried whole red chillies
3 fresh green chillies
6 curry leaves
1 tsp black mustard seeds
1 pinch asafoetida powder
4 tbsp coconut gratings
Salt to taste
Submerge the black chana in 2 cups water and soak for at least 8 hours. You can dunk these babies either before you go to bed (if you want to make it for lunch) or first thing in the morning for a dinner dish.
Drain and replace with fresh water enough to submerge fully, add salt and cook. I use a pressure cooker and cook it in 20 minutes flat. Once cooked, transfer to a stove-top dish, water and all, and bring to a slow boil.
If you are using dry coconut gratings, now would be a good time to soak it in 4 tbsp water. If using frozen, just thaw and bring to room temperature.
In a small saucepan or a seasoning spoon, heat the oil. Add mustard seeds, red and green chillies. When the mustard starts to crackle, toss in the curry leaves and the asafoetida. Give it a swirl and empty all of this over the chana.
Continue boiling for a few minutes until all the liquid evaporates. Add more salt if needed, and garnish with coconut gratings before serving.
Serves 4.
Madum,
ReplyDeleteI have 2 queshions
1. How many "whistles" in the pressure cooker?
2. How does one thaw frozen coconut?
---tolazytosignupforanaccout
Anon:
ReplyDeleteI pressure cook for about 20 minutes, which on medium heat translates to 3-4 whistles. To thaw 4 tbsp frozen coconut, add 4 tbsp water and microwave for 30 seconds. Loosen with a spoon and squeeze out or drain excess water.