Kale Chane Ki Ghugni

                                                                           

This is a familiar recipe in our home but I was taken aback when I was served Kale Chane Ki Ghugni recently on a flight! Somehow I hadn't expected to find it part of a gourmet airline menu. But then again, why not? It is packed with nutrition and is fairly light, making it a healthy option. I guess it also shows that meal planners are now incorporating traditional recipes that find favour with fliers.

Kale Chane Ki Ghugni is a common evening snack in UP, Bihar and, with slight variations, in other parts of eastern India. It is equally popular in homes and as a street food;  in remote rural areas and in the westernized urban belts; it is enjoyed by adults and the young alike. It is one of those recipes that has stood the test of time and is still thriving.

What adds to the appeal of this recipe is that it is not time consuming or complicated making it easy for anyone to prepare. Boiled kala chana is mixed with a light masala of onions, ginger and spices and topped with finely chopped onions, ginger julienne, coriander leaves and freshly squeezed lemon juice.The garnish is an integral part of the recipe which adds to the overall taste.

Ingredients:


1 cup kala chana ( black chickpeas)
1 onion
1 small tomato
1/2 tsp jeera ( cumin seeds)
1 tsp ginger
1 tsp garlic
1 tsp green chilly
1/2 tsp amchur ( dry mango powder)
Salt to taste
1/4 tsp red chilly powder
1/2 tsp cumin powder
1/2 tsp coriander powder

Garnish
1 lemon
Coriander leaves
1/2 onion
Ginger julienne

Method:  Soak  kala chana in plenty of water overnight or  at least 6 hours.  Wash well and pressure cook till tender in sufficient water. Finely chop onion, tomato, ginger, garlic, green chilly and coriander leaves.

Heat oil in a pan and add jeera. When it splutters add the ginger and garlic.  After half a minute add onions. Fry lightly for a minute or two till onions soften a little. Do not brown. Add tomatoes and green chilly. Saute. Add the red chilly powder, cumin powder, coriander powder, amchur and salt. Mix well. Drain the kala chana and add. Stir for a minute and close. Garnish with onion, ginger julienne, fresh coriander leaves and lemon wedges.

Do not cook for long after adding chana or it may harden. Add a tbsp or two of the water in which chana was cooked to moisten the mixture so the spices stick to the chana but do not add more or it will dilute the taste and also make it runny which is not desirable.