The water drained from the Chana/ Black Chickpeas after it is pressure cooked is seasoned either with Garlic or with mustard and curry leaves. Akin to a soup, it can be had as is or served over hot rice. I prefer mine seasoned in home made Ghee with Garlic and dry red chillies. You can use the Black Chickpeas to make a variety of dishes.
- 250 gms Chana /Black Chickpeas
- 1.5 litres of water
- 2 tbsps Ghee /clarified butter
- 10 flakes of garlic
- 4 dry red chillies
Wash and soak the Chana for eight hours. Pressure cook to a whistle, lower heat and allow it to simmer gently for half an hour in 1.5 litres of water with a little salt. After the pressure cooker has cooled down, drain the water into a vessel and adjust salt. Boil well. Crush the garlic gently and break the dry red chillies into bits. Heat the Ghee in a pan. Add the garlic and, roast to a rich golden brown. Drop in the chilly bits. Toss. Pour the seasoning into the boiling Chana Saar. Simmer for two minutes. Switch off and keep aside for ten minutes to allow the flavours to infuse before serving.