Kabli chana is a traditional Indian dish consisting of chickpeas and a curry sauce. The word chana specifically refers to the white chickpeas used in the curry. You can serve kabli chana a la carte, over bread or crackers or as a side dish. Kabli chana has a rich, hearty taste with heavily spiced undertones that soak into the chickpeas, complementing their flavor. You will need approximately 30 minutes to cook kabli chana. This recipe serves seven to eight.
Step 1
Combine the mustard seeds and olive oil in a saucepan. Place over medium heat and stir constantly until the mustard seeds begin to make popping sounds.
Step 2
Add the crushed red pepper and minced shallots to the saucepan. Continue stirring until the shallots are tender.
Step 3
Add the cooked chickpeas, turmeric, ginger, cumin, sea salt and water to the saucepan.
Step 4
Simmer the kabli chana for 15 minutes, stirring often. Sprinkle the chopped cilantro into the saucepan and continue cooking for an additional three minutes. Serve while hot.
Tips and Warnings
- Refrigerate leftover kabli chana immediately and consume within three days.
Things You'll Need
- 2 tsp. yellow mustard seeds
- 2 tbsp. extra-virgin olive oil
- Saucepan
- 1 tsp. crushed red pepper flakes
- 1/3 cup minced shallots
- 4 cups cooked white chickpeas
- 1 tsp. ground turmeric
- 1/2 tsp. ground ginger
- 1/2 tsp. ground cumin
- 1/4 tsp. sea salt
- 4 tbsp. water
- 1/3 cup fresh cilantro, chopped
References
- "The Modern Indian Restaurant Cookbook"; Pat Chapman; 2004
- "Lord Krishna's Cuisine: The Art of Indian Vegetarian Cooking"; Yamuna Devi and David Baird; 1987
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