In Delhi, you may deem your Sundays incomplete without your Chole Bhature, but the Capital’s collective obsession with legumes goes beyond this legendary dish. Chana, chole, matara are commonplace, especially in the Punjabi kitchens. After the Partition of India, Delhi saw a rapid influence of the Punjabi population, who brought along with them many of their culinary practices, you would be surprised to know that even Chole Bhature is said to be a post-partition gift to Delhi.
Similarly, the art of adding a hint of tea leaves to chole for a deeper, darker colour is also a very ‘Punjabi practice’. The kale chane you associate with Delhi is again a very Punjabi style of preparing black chanas. These chanas are typically dry, or semi-dry, cooked in a pool of spicy and tangy masalas. They are served with a range of flatbreads, on the occasion of Navratri and Kanjak, they are served hot with Poori and halwa, making for a wholesome meal that always manages to make our heart skip a beat.
Aside from the hot, whole and dry masalas, it is the tinge of hing and amchur that gives it a lovely tangy edge that helps elevate the overall flavour of this dish. Here are some tips you would like to keep in mind.
- Wash and soak the chana overnight. The chana should double in volume after soaking.
- If you are cooking chana in a pressure cooker, add soaked kala chana, four cups of water, cook on medium for 10-12 minutes or until you hear 4 whistles.
- Wait for the steam to release before opening.
- Drain out the water and keep it aside. Allow the chana to be free of moisture.
- Then prepare the masala, in a small bowl mix coriander powder, turmeric, chilli powder, dry mango powder, and salt with 1/2 cup of water. Set aside.
- In another vessel, heat oil, add asafoetida the masala paste, add the cooked black chana. Toss it on high flame.
- When your chana is cooked, serve hot with lemon juice sprinkled on top, garnished with chopped fresh coriander leaves.
Here is the step-by-step recipe, try it soon and let us know how you liked it.