For those ‘chana special’ Saturdays

Pushpesh Pant

You hear the words chana masala and visions of Kabuli Chana (white chick peas) and their Pindi avatar loom large before the eyes. No doubt this stuff is mouth watering, but let us announce the arrival of a new kid on the block that may challenge its primacy. Recently, while on a drive in Uttarakhand Hills, we stopped for a glass of piping hot tea. It was a tiny roadside eatery just past Someshwar enroute Kausani and felt sudden pangs of hunger. The stale buns wrapped in cellophane didn’t appear appetising, but when we spotted a local gobbling up steaming chana, we ordered one for ourselves. The chana, tiny in size (horse gram), was extraordinarily delicious. No, it wasn’t our hunger. It was the spicing that made it seductive. We ended up eating three half plates and didn’t leave till the shopkeeper had shared the recipe with us. Strongly recommended.

Pahari Chana Masala

Black chana 2 cups (soaked overnight)

Onion 1, medium sized (peeled and grated)

Tomato 1, medium sized (peeled and grated)

Ginger-garlic paste 1 tsp

Cumin seeds 1 tsp

Coriander powder 2 tsp

Turmeric powder 1/2 tsp

Red chilli powder 1 tsp

Clove powder 1/4 tsp

Cinnamon powder 1/4 tsp

Brown cardamom powder 1/4 tsp

Salt to taste

Mustard oil 1/4 cup

For garnish:

Ginger 2 inch piece (scraped and cut into thin matchsticks)

Red and green chillies 2 (chopped)

Method

Pressure cook the chana in the water in which it was soaked along with salt. Let it steam till done to taste (about 10 minutes after the first whistle).Heat oil in a pan till it comes to smoking point and add cumin seeds. When these begin to crackle, put in the grated onions and stir fry till golden on medium flame. Then add tomatoes with powdered spices. Continue to stir fry. When these begin to leave sides, add boiled chana. Cook on medium flame for five minutes to mix well. Adjust the seasoning and enjoy.