Chatpate Kale Chane
This is a healthy and yummy snack/dish. It also doubles up as a chaat. Simple to make, it uses black chickpeas – also known as whole Bengal gram – kale chane in hindi. These chickpeas have a nice nutty taste. Black chickpeas are a good source of protein, fiber, calcium and are low in fat as well as on the glycemic index. However, you can try the same with white chickpeas (kabuli chana).
Whole Bengal gram (kala chana) dry: 1 cup
Dry red chilly: 1 split in half
Mustard seeds: ½ teaspoon
Green chillies: 2-3 chopped fine
Red chilly powder: ¼ teaspoon
Turmeric powder: a pinch
Coriander powder: ½ teaspoon
Lemon juice: of half a lemon
Oil: 1 teaspoon
Salt to taste
Tomato: 1 medium chopped fine
Onion: 1 medium chopped fine
Coriander (cilantro) leaves: a few – chopped fine
Soak the kala chana overnight in a little over 2 cups of water.
Before cooking the chana, add the dry red chilly to it. Cook the soaked chana in a pressure cooker for 6-7 whistles or so. The red chilly gives it flavor and helps it cook well.
Once the steam from the cooker reduces, remove the chana and drain any excess water. This water can be used for soups like stock.
In a wide-deep pan (kadhai), add one teaspoon of oil and heat. When well-heated, add the mustard seeds and temper.
When the seeds pop, add the chopped green chillies and sauté.
Add the chana along with the red chilly and mix thoroughly.
Now, mix in salt and the spice powders – red chilly powder, turmeric, and coriander powder. If you don’t have/prefer coriander powder, you may add a pinch each of cumin powder and chaat masala instead. Cook on medium heat for 2-3 minutes so that the flavors blend and the chana is well heated.
Turn off the heat and add the lemon juice. Combine well and serve. It can be served as a side to chapattis or rice or had by itself.