Gingered cumin black chickpeas: a recipe from Indian cook Mallika Basu

These are protein-rich and make the perfect munchies, says Mallika Basu

Mallika Basu

17 August 2016

Sookhe Kala Channa, literally dry black chickpeas, are a protein-rich and fibre filled power snack tossed in ginger, cumin and a dash of chilli powder.

Traditionally, these are made for Navratri, a nine-day celebration in autumn of good over evil in the Hindu religious calendar.

In my childhood home in India, these always made an appearance during Navratri in the run up to Diwali, but on other occasions too. I like to munch on them while working at home, but they are also delicious added to salad, rice or on chaat, Indian savoury street food. You can buy these pre-cooked in tins, which would make your life immeasurably simpler. I have used a bag of the raw pulses here to give you the full low down on the recipe. Once cool, place in the fridge covered well for up to four days.

Ingredients (feeds 2)

• 125 gm little black chick peas

• 1 tsp minced ginger

• Half tsp cumin

• Half tsp carom seeds

• Half tsp chilli powder

• 1 tbsp sunflower oil

• Salt to taste

Method

Wash the chickpeas and then soak them for at least four hours or overnight in a large pan of cold water until they double up in size. Drain, refill with cold water and then boil on a high heat for 20 minutes until you can squish them really easily with your thumb and index finger. Now drain and set aside.

In a wok, bring the oil to heat over a high flame. When it is hot, add in order the ginger, cumin seeds, carom seeds, chilli powder. Stir for a minute so that the ginger starts turning golden yellow.

Now add the drained chickpeas, some salt and sauté stirring vigorously on the high heat for about five minutes until the spices evenly coat them. Serve hot or cold – these will be lovely either way.

MORE ABOUT

Mallika Basu

Indian cooking

food recipes

Gingered cumin black chickpeas: a recipe from Indian cook Mallika Basu

Ingredients (feeds 2)

Read More

Method