Chhole, Chane, Safed chane, call it by any name, this legume is for sure one of the most popular and loved dish. Chickpeas, as called in English, is used extensively in the whole world. It is said that this crop originated in area around modern day Turkey sometime in 6000 BC. The crop has its presence in Indian subcontinent since 3000 BC. Made in many various ways and using different type of spice combination, chickpeas are prepared in India and Pakistan as one of the most preferred dish. It is so special that no wedding feast is complete without the special "Shadi wale Chhole".
Although the chickpeas are grown in many countries in the world, but India is one of the largest producer of chickpeas, accounting for more than 60% of the world's total production.
In Mediterranean cuisine, chickpeas are not only used in dishes, but also used in salads and are ground to paste along with sesame seeds to make the popular "Hummus". Hummus has become very popular as a dip. Since it is prepared with combining chickpeas, sesame seeds, olive oil and other herbs, the dip is not just tasty but also very healthy because of its nutritional value.
Chickpeas are a very rich source of protein and fiber. It also has good amount of vitamins and minerals. It has been medically confirmed that if a person consumes one cup of chickpeas everyday, it will fulfill one third of the daily protein need. So if you are on a diet or are trying to increase your protein intake, chickpeas are a very good food supplement to not only fill your hunger but also it will provide necessary nutrition required by the body.
At K for Kitchen, we try to bring food in not just tasty but healthy way so that our recipes help you have a healthy lifestyle without compromising on the taste. Chhole, as mentioned earlier are prepared in many numerous ways, are prepared in this recipe by using mainly the dry spices. This dish does not uses Onion or Garlic, so you can easily use this recipe for making Jain or Vaishnav food or make it for any holy occasion like Kanjak pooja. Although in Kanjak Pooja, black bengalgram is used but since some people use chickpeas or safed chhole, this recipe will be good for them too.
The recipe is very delicious, yet very easy and quick to make. In Indian subcontinent, the chickpeas are readily available but in case someone lives at a place where they do not find the chickpeas, the canned chickpeas can also be used. If they are cooked well, there will be no difference in the taste, whether you use the dry grains or the canned ones.
So do try this recipe. You can watch the video on K for Kitchen's YouTube channel or on Facebook page of K for Kitchen (links given below). Share your views with us. Enjoy cooking with K for Kitchen.
Ingredients
for 3-4 persons
- Chana 2 cups
- Tea bag 1
- Carom Seeds 1 tsp
- Black cardamom 1
- Oil as required
- Tomatoes paste 3 tbsp
- Red chilli powder 1 tbsp
- Chana Masala 1 tbsp
- Chaat Masala 1 tsp
- Garam Masala 1 tsp
- Salt to taste
- Coriander powder
- Black pepper powder 1 tsp
Method
- Soak chickpeas overnight and boil with water and salt.
- Add tea concoction. (Boil tea bag in 1 cup of water and add to boiled chana.)
- Heat oil in pan. Add carom seeds and black cardamom. Roast well.
- Add tomato paste.
- Add powdered masala and salt
- Mix well and saute till masala dries up and oil separates.
- Add boiled chickpeas.
- Mix well and let simmer on low heat for 15 minutes.
- Mash some chickpeas with laddle. This enhances flavour and add thickness to gravy.
- Masala Chhole is ready.
- Serve hot with bhatura, poori or paratha.
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