The lesser known sibling of Kabuli chana, famously made as chole, this chana variety has a different taste profile and is used differently too. It is also my little sisters favorite, and is made often at home. It is a simple recipe and with its leftovers I truly take creative liberty. I spread it over bread, dollops of yogurt over that, some sweet mango pickle and sev or boondi....ahhh heaven
1 1/2 cup raw chana
1 large onion
3-4 cloves garlic
2 green chilies
1 inch knob of ginger
1 tablespoon oil
1/4 teaspoon mustard seeds
1/2 teaspoon cumin seeds
1/4 spoon Garam masala
Pinch turmeric powder
1/2 teaspoon Dhania-jeera powder
2 tablespoons chopped coriander
Soak the chana in 3 cups of lukewarm water overnight. Drain the chana. Pressure cook to two whistles adding just enough water to cover the chana along with salt (about 1/2 teaspoon). Let the steam cool naturally. Make a paste of onion, garlic, chilies and ginger. You can also finely chop the onions and garlic, grate the ginger and add the chilies whole.
In a heavy bottomed vessel, heat the oil. When hot, add the asafoetida, mustard and cumin seeds. Next add the onion paste. Saute till the paste changes color to a pale brown and all the moisture is cooked out. Next add the chana with the cooking water to the onion mixture. Add the spices and adjust for salt. Bring to a boil. Add the coriander. Chana is ready!
Serve hot with warm rotis or rice.