Whatever said and done, we are of Punjabi origin. An occasion Punjabi meal is called for eventhough pastas and Asian food have become a norm in our household.
So, this meal is something my Dad had requested but I didn’t get time to make until this lockdown.
All I can say is that I am so glad I made this Dry Spiced Black Chickpea dish and served it with the traditional Pooris ie. a fried flatbread, also an authentic Punjabi accompaniment to these chickpeas.
DRY SPICED BLACK CHICKPEAS
The first thing is to ensure that you soak i cup of black chaney (chickpeas) for at least eight hours.
1 cup soaked black chaney – cooked in a pressure at a low flame for 30 minutes. – reserve the liquid.
1 red onion – chopped
2 green chillies – chopped
1 tsp ginger powder or 1 Tbsp finely pounded ginger
1 tsp cumin seeds
a pinch asafoetida (hing)
1/2 tsp turmeric powder
1 tsp chilli powder
1 tsp cumin powder
1 tsp coriander powder
1/2 tsp mango powder or pomegranate powder
1/2 tsp carom powder (ajwain powder)
In a sauté pan or skillet, heat some oil. Add in the asafoetida then the cumin seeds. Once the seeds crackle, add in the ginger (if you are using fresh ginger) and the green chillies.
Then add in all the other spices – ensure that the flame is very low as you do not want the spices to burn. Mix all the spices well and then add in the chickpeas. Mix well adding your salt to taste.
You can add the chickpea liquid as needed to loosen the ingredients. Once everything is well amalgamated and cooked, add in the chopped onions and allow to cook for about 30 – 40 seconds more. You want the onions to remain visible and yet not raw.
In many households, chopped cucumber is mixed into this dish just before serving. Do not use the seed portion of the cucumber for this.
Plate this and garnish with green chillies and/or coriander.
This is best served with pooris and atte ka halwa (wheat halwa).
2 cups atta (what flour)
2 tsp semolina
2 tsp ghee or oil
1/2 cup water
salt to taste
Mix the wheat flour with the semolina, the salt and the oil. Add the water just a little at a time, mixing as you go. Remember not to over knead this dough as you will end up with oily pooris. The consistency should also be a little stiff.
Heat up a pot half filled with oil. Once hot, lower the flame.
Roll the dough into little meatball sized balls and roll until it is a 3″ circle. Not too thick or thin. The dough should be kept covered with a damp cloth at all times.
Individually fry these in the oil, pressing each poori down to help it puff up completely.
Drain on a paper towel to remove excess oil. The end result of a properly made poori should be fluffy, layered and non oily.
Serve immediately for the best flavour.
I personally recommend you get some hel with the pooris as doing both the rolling and the frying alone, might result in over done pooris, but hey! that’s just me! You might be a pro at managing both!!
I really hope your family enjoys this meal as much as my family did. Send me a pic so I can see your creation.