Chana Achaari or Chhole or white chick peas are a staple in any home.
In fact it’s a pretty standard source of protein in almost all houses.
And what with the recent eggless macaroon obsession ,the aquafaba -or water from the bean has also been elevated to a demi god like status.
Well, in my house, when all else fails, white chana or chhole comes tp the rescue.
And if it is tempered with desi ghee,the taste is just amazing.
Make your own desi ghee or buy your desi ghee online from askme grocery. They deliver everytime.
You may like to cook your food in refined oil or a vegetable oil like mustard oil, but a single teaspoon of desi ghee can change the taste of your food to make it heavenly. And I do this in almost all the meals I cook
Yes, sometimes we make samosas at home and fill them with mutton or chicken Keema and serve with Chana Achaari.
Achaari doesn’t mean pickled White China or chickpeas ,just cooked in spices that are used for pickling in this subcontinent.
Chana Achaari -Tadka Maar Ke -Jain Style
1 cup chickpeas , soaked overnight and pressure cooked 20 minutes -approx 400 gms
Start with the spice blend. Dry rroast fenugreek seeds, mustard seeds or rye dana, nigella seeds or kalonji and half the cumin seeds over low heat till they are fragrant. Grind them in a coffee grinder or like so , with a rolling pin . I tried the mortar and pestle. No can do.
Before you start out , ensure your chick peas are cooked and cooled. Raw chickpeas or chana cause flatulence or gas. I always cook my chana with a couple.of black cardamom pods or ajwain seeds and a teaspoon of salt. What has always been done to eliminate stomach disorders.
Heat a pan and pour in rhe mustard oil or vegetable oil. Smoke the mustard oil and pop in the remaining cumin seeds or zeera. Once they crack add the tomatoes and cook till pulpy.
I love to add green chillies here too… my family loves their food super apicy. You can omit the chillies. Add half the salt, turmeric powder,red chilli powder and the amchoor. Stir well on medium to low heat.
Add in the chana and somw of the liquid. Cook and mash some of the chickpeas with the back of the spoon.
Cook till the masala napps the chickpeas. Check for salt and adjust to taste.
Mean while get the tadka or tempering ready.
Keep all the ingredients, the ground masala, ginger juliennes, slit green chillies in bowls. The chillies must be DRY and split or they’ll jump up in protest.
Hwat the ghee in a tadka pan or a small pan over medium heat.
Once it heats up, add the ginger and chillies. Keep as far from your face as your arms will allow. And keep the flame low,as it may catch fire.
Turn off the heat and pop in the masala. Quickly stir and pour over the chana. Stir up to mix the tadka.
Thats done. Now serve with poori, paranthas, phoolkas, rotis, chapatis or even with pao.
If you’re cooking for friends or a special occasion, you can temper your Chana Achaari in the service dish just before serving too.
Serve these warm or cold, as a filler in sandwiches or with samosas, this is a winner everytime.
And its got a Jain tag too.. no onion , no garlic.
Easy , filling ,full of protein and yummy.
A note to remember. Toast and grind the spicea fresh every time for a better flavor profile.
Coming up, a quick whole wheat flour Ladi Pao to go with these Chana Achaari.