Chickpeas(Channa) Punjabi style

There is hardly anyone who would not like this high protein classic beans, called Channa or Chickpeas or Garbanzo beans.  Chickpeas are cooked in varied ways all over the world.  But the chickpeas or channa cooked in Punjabi style has a perfect blend of spices and the aroma of this dish brings one home.  In fact if you have tasted the street food of Delhi, it is not possible to miss eating Chana bhatura(bread) at the corner shop of your neighborhood.

My sister who has been living in Chicago for half a century has been cooking channa (chickpeas) for every party or cookout on popular demand.  Her channa  masala  has such a distinct taste that all Indian and American friends love this dish.  It has a perfect blend of spices and condiments..

Here is her way of cooking channa:

Ingredients:

2 ½ cups Channa(chickpeas), 1 tbsp ginger grated, 3 medium onions chopped finely, 5 cloves of garlic minced, 1 ½ tsp cumin seeds roasted and powdered, 1 ½ tsp anardana( dry pomegranate seeds) roasted and powdered, ½ tsp hing(asafetida), 1 ½ tsp coriander powder, ½ tsp garam massala, 2 tbsp cooking oil, a pinch of red pepper, 1 tsp amchoor powder(dry mango powder), salt to taste

For Garnishing:

1 medium onion cut julienne, 2 green chilies, 2 medium potatoes boiled, peeled and cut into small cubes, 1tsp ginger cut julienne , 1 tbsp ghee(clarifying butter), ½ cup fresh coriander or cilantro leaves cleaned washed and chopped, 1 medium size tomato chopped into small pieces.

Method:

Soak channa overnight in 6 cups of water.  Next day boil the chickpeas in a pressure cooker with 1 tsp of grated ginger and ¼ tsp of salt till they are tender.  In a pan heat oil and put hing. After ten seconds add chopped onion and sauté till they turn light brown. Add half a cup of water from the boiled chickpeas and cook it till it turns into a paste consistency.  Add a pinch of red pepper and mix well. Add minced garlic and left over grated ginger and put a cup of water from the boiled chickpeas.  Now cook on the medium flame for next five to seven minutes till oil leaves the sides of the pan. add coriander powder and roasted cumin seeds powder and cook on slow fire for another four to five minutes.  Add boiled channa and dry mango powder to the mix.  Cover the pan and let it simmer for another five minutes.  Now add roasted and powdered anardana to the chickpeas mix.  This will give channa the black color which is a specialty of this recipe. Let it simmer for another ten minutes so that all the spices blend well into the chickpeas. Put salt as per taste.  Turn off the flame and sprinkle the garam masala on it and leave it covered till you are ready to garnish.

In a separate pan fry the cubes of boiled potatoes till they turn golden brown. They will be used for garnishing so take these out in a small bowl. Take the long ginger slices in a plate, sprinkle a pinch of salt on these and mix well and pan fry these also for spreading on the garnishing.

In a serving bowl, garnish channa in layers. Spread one layer of cooked channa  in the pan and garnish with chopped onions, potato cubes, chopped tomatoes and coriander leaves.  Melt the ghee and put a spoonful on the garnished layer. Now put another layer of channa and repeat the garnishing steps.  On the top layer decorate two green chillies so that some connoisseur of hot food could enjoy that. Spread the fried ginger on the top layer along with onions, potatoes, tomatoes and coriander leaves.

Enjoy the finger licking channa with nan, bhatura or kulcha bread.