Tuesday, June 9, 2015

Kalay Chanay kee Chaat- Bengal Gram Chaat.

There are a variety of Chaats that are prepared especially during the month of Ramadan and Kalay Chanay kee Chaat is one of them. Legumes are a great source of protein and provides with the energy which is specifically required after fasting for as long as 20 hours in some places! Besides, Chaats are lighter on the stomach and better and healthy than the fried food that's consumed in this one month more than we do all year round.

This is one kind of Chaat which is my favorite after Dahi Bharay and my Mom makes it best. I can happily gobble down a big bowl of this scrumptious and mouth-watering snack anytime of the year. In fact I love Kalay Chanay; even when my mom makes Black Gram curry, I always ask her to take out some Channay for me after she finishes doing the Bhoonai (cooking on medium heat so that the moisture evaporates and the oil separates from the food cooking) and before adding water to make gravy. I then top it with thick curd and Chili-Garlic Sauce and enjoy life like one happy individual :D Kalay Chanay and Rice is my youngest sister's favorite meal and upon knowing that I'm doing a recipe post on this Chaat, my mom has announced that tomorrow she's cooking its curry and rice for dinner (so at the same time the conundrum "what to cook for dinner tomorrow?" is solved for the day :P) and my youngest sister is grinning :D

Addition of the crunchy veggies enhance the flavors

Making of this spicy, tangy and savory snack is extremely easy and somewhat quick if you own a pressure-cooker. Even if you don't, you can easily boil the pre-soaked Black Grams in a regular pot and prepare it by adding the ingredients required in making it. A friend of mine followed my instructions and easily prepared the Chanas in her cooking pot and she was good to go :) but to shorten the cooking time, I suggested her to add a pinch of Bicarb of Soda and the addition really helped in cooking the Grams faster. There are various ways of preparing it but the way I will share with you is how my Mom makes this Chaat and it always turns out lovely.
Here, the love of Chaat gets unleashed again! :D

Kalay Chanay kee Chaat


Black Gram (Kalay Chanay): 2 cups (soaked in lukewarm water for at least 2 hours)
Salt: 1 tbsp.
Red Chili Powder: 1 tsp.
Red Chili Flakes: 1/2 tsp.
Turmeric Powder: 1/4 tsp.
Coriander Powder: 1/2 tsp.
Chaat Masala: 1 tsp.
Cumin Seeds: 1/2 tsp.
Carom Seeds: 1/2 tsp.
Nigella Seeds: 1/4 tsp.
Mustard Seeds: 1/4 tsp.
Sugar: 1 tsp.
Ginger&Garlic Paste: 1 tsp.
Tamarind Pulp: 1/4 cup (a few tamarind pods soaked in warm water for a few minutes and then squeezed to obtain thick pulp. Discard the seeds) 
Onions: 2 medium sized
Tomatoes: 2 medium sized 
Green Chilies: 2 (chopped) (optional)
Cucumber: 1 large sized (diced)
Cabbage: 1/2 cup (shredded)
Cilantro/Coriander Leaves: 1/4 cup (chopped)
Mint Leaves: 1/4 cup (chopped)
Oil: 2 tbsp.

  1. Put the soaked and drained Chanay into a pressure cooker (or to a regular pot and add 1/4 tsp. of bicarb of soda) along with the salt, chili powder, turmeric powder, coriander powder and the ginger&garlic paste. 
  2. Blend one onion and one tomato into a bender jug or with the help of a hand-held blender by adding little water.
  3. Put this paste to the cooker with the Chanay and spices in along with enough water that its about 2 inches above the grams. 
  4. Pressure cook them for 20-25 minutes or till they are cooked. Check by pressing one Chana in between your two finger. If not, then pressure cook for a few minutes more and add more water if needed. (The cooking time may take longer than 45 minutes in a regular pot) 
  5. The cooked Chanas should be saucy if not then let the moisture evaporate before proceeding to the next steps.
  6. In another pan, heat two tbsp. of oil and crackle all the seeds in it.
  7. Add this tempering to the cooked Chanas along with the tamarind pulp, sugar, chili flakes and Chaat Masala and mix well.
  8. Cut the other onion and the tomato into small cubes and add them to the Chanas with the cucumber cubes, shredded cabbage and half of the leaves and the chilies. Mix well.
  9. Take out into a serving bowl, garnish with the other half of the cilantro/coriander, mint leaves and green chilies.
  10. Serve warm or cold with some thick yogurt and any sauce or chutney of your choice. Enjoy
Serves 4-6

That's all readers! :) The spice level can always be adjusted according to your taste buds. I hope you enjoy making and eating it. Until next time, keep sharing the goodness of this greatest blessing, that has been bestowed in abundance upon us the lucky ones, with the less fortunate ones.
Thank you and please this Ramadan do remember everyone esp. The Ummah-e-Muslimeen (Muslim Nation) in your Du'as/prayers including me :)

Jazak'Allah Khair(May Allah reward you)

*Not be duplicated, rewritten or published without permission- Thank you! 

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