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Saraiki kalay chanay
کالے چنے (kalay chanay): South Punjab's dry-cooked black chickpeas with onion, tomato and anardana
Small, dark kala chana are the everyday protein of the Saraiki belt, and from Dera Ghazi Khan to Multan they are cooked dry, so that each nutty chickpea is wrapped in a thick coating of fried onion, tomato and spice rather than swimming in gravy. Ground pomegranate seed (anardana) gives a gentle sourness, and the dish has an earthy depth that the lighter white chickpea never quite reaches. Expect it at breakfast with tandoori roti and a glass of lassi, packed for field work, and in big pots at shrines on Thursday evenings. Undercooked chickpeas are the usual let-down: black chana take longer than you think and must be truly soft before they meet the masala. Chef's tip: soak them overnight and keep a little of the cooking water to loosen the masala during the final fry.
- Total time
- 70 min
- Difficulty
- easy
- Serves
- 4
Ingredients
For the chickpeas
- 9 oz black chickpeas (kala chana)soaked overnight in plenty of water
- 5 cups water
- 1 ¼ tsp salt
For the masala
- 4 tbsp vegetable oil
- 1 tsp cumin seeds
- 2 onionsfinely chopped
- 1 tbsp ginger-garlic paste
- 2 tomatoeschopped
- 1 /2 tsp ground turmeric
- 1 tsp red chilli powder
- 2 tsp ground coriander
- 1 /2 tsp garam masala
- 2 green chilliesslit
To serve
- 2 tbsp fresh coriander (optional)chopped
- 1 lemon (optional)cut into wedges
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Method
0/7 doneStep 1: Drain 9 oz black chickpeas (kala chana), put it in a pan with 5 cups water and 1 ¼ tsp salt, bring to the boil and simmer partly covered for 40–45 minutes (or 15 minutes under pressure in a pressure cooker), until a chickpea squashes easily between finger and thumb.
45 minStep 2: Drain the chickpeas and keep 150 ml of the cooking water.
Step 3: Heat 4 tbsp vegetable oil in a wide pan over a medium heat and add 1 tsp cumin seeds; let it crackle.
1 minStep 4: Add 2 onions and fry for 7–8 minutes until golden brown, then stir in 1 tbsp ginger-garlic paste for a minute.
8 minStep 5: Add 2 tomatoes, 1 /2 tsp ground turmeric, 1 tsp red chilli powder and 2 tsp ground coriander and cook for 5–6 minutes until the oil separates from a thick masala.
6 minStep 6: Add the chickpeas, 1 tsp ground dried pomegranate seeds (anardana) and a splash of the reserved cooking water and stir-fry over a medium heat for 6–8 minutes, adding more water only if it sticks, until the masala clings to every chickpea and the pan is nearly dry.
8 minStep 7: Stir in 1 /2 tsp garam masala and 2 green chillies, then scatter with 2 tbsp fresh coriander and serve with 1 lemon and roti.
Nutrition per serving
- Calories
- 340 kcal
- Protein
- 15 g
- Carbs
- 46 g
- Fat
- 12 g
- Fibre
- 13 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does saraiki kalay chanay take?
- About 70 minutes in total: 10 minutes to prepare and 60 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of black chickpeas (kala chana)?
- Cannellini or butter beans, same amount.
- What can I use instead of cumin seeds?
- Ground cumin, three quarters of the amount (add it with the other ground spices, not to hot oil first).
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