I like konda kadalai, kale chane or black chickpeas in three ways –
- The kerala style kadala curry – which remains to be tried out,
- The one I am posting right now – [this is how it used to be served in that Dharamshala in Varnasi/Benaras when I had gone on a short pilgrimage cum vacation with my parents and grandparents and sisters way back in 1979!]
- The third one is the kadalai chundal which is a variant of the chundal here.
Kale chane (Black chick peas) – 2 cups
Soak overnight. Drain, and cook in fresh water with salt till tender.
Potato – 1 medium (Chop into small thin pieces)
Fresh Coriander powder / dhania powder – 2 tsp.
Jeera powder / Cumin seeds pwd – 1/2 tsp.
Amchoor / Dried Mango pwd. – a pinch or to taste.
Red chilli powder – 1/2 tsp.
Turmeric powder – 1/2 tsp.
Jeera – 1tsp.
Ajwain seeds – 1/2 tsp.
Oil – 1 tbsp.
Heat oil. Let the jeera splutter. Add ajwain.
Add Potatoes and fry with little salt till cooked.
Add boiled and drained chana and the rest of spices except coriander powder and mix well. Fry till the mixture is dry. Remove from fire.
Add the coriander powder. Mix well and serve with pooris or rice and dal.
I am a little partial to dhania powder, as I like the aroma, and add quite a lot! You may garnish with coriander, but that is a later development to food!
This is traditionally served on saptami and ashtami as an offering along with Sheera or Rawa Kesari. On the seventh and eighth day of Navratri North Indians invite young girls and offer pooja. The pooja itself is known as kanchak, and the little ones called are known as kanchaki devis, as they are believed to be the pure virgin forms of Goddess Durga.
P.S: Simran, thanks for mentioning it. When this dish is prepared for ‘kanchak’ potatoes are not added to the chana.
Sorry – I know that turned out lengthy and not a quickie!