In the Lane of Nostalgia
In my childhood days, I went to every nook and corner of Bihar and Jharkhand, all thanks to my dad’s administrative service job. The rural areas of Jharkhand had plenty of things that were fascinating to our curious minds. One thing that makes me nostalgic even today was how the vendors served us snacks and fruits in leaves which they called “dona.” Today, my plating was inspired by that memory which still feels fresh in my mind. In Bihar, the combination of flattened rice/chura, ghughani (black chickpeas spicy curry) and onion pakora called pyazi are quite popular. My husband loves it since these delicacies remind him of his childhood days.
Why Should You Try Black Chickpea Curry?
Black chickpeas have a high fibre and protein content and a very low glycemic index. It is quite helpful for taking care of various stomach-related and cholesterol issues. This is an ingredient we should try to incorporate into our diet as much as we can.
What Should You Serve with Black Chickpea Curry?
These chickpeas are a wonderful meal by themselves. Pair this with some salad and green chutney and they are absolutely finger-licking delicious. You can serve this with white rice, puffed rice, or flattened rice. Fritters, quinoa, or couscous, can also be paired with this dish because of its versatility. You can pair them with any type of Indian bread as well. They are just amazing with so many things.
What Ingredients Do We Need to Make Black Chickpea Curry?
We just need black chickpeas and a few pantry and fridge staples for this dish. All the ingredients are easily available in any Indian grocery store or any ethnic / Asian store. Black Chickpeas- In India, the chickpeas are a little big and black in colour, but God knows I have tried yet never found that type in my local stores. For the last 15 years, I have been trying, and still no luck. Onion- I like to use red onions while making the curry, but you can certainly use the onions of your choice. Tomato- I prefer to use good quality vine ripe tomatoes, but that is not required for you at all. Feel free to use any of those. Ginger-Garlic Paste- I use fresh homemade paste. There are many varieties of ginger-garlic paste that are available in the market, but personally, I don’t like to use them. They don’t have that fragrance that is present in fresh ones and making this paste in my Vitamix blender or mortar pestle only takes a few minutes. Other than that, we will use a few spices and herbs like coriander powder, red chilli powder, garam masala powder, dry mango powder, as well as oil, salt, and fresh cilantro leaves . The squeezing of lemon/lime juice and green chillies are optional.
