This is a simple and spicy stir fry with Bengal gram or Black Chickpea. Bengal gram is a variety of chickpea and we commonly use this as whole or as split Bengal gram which is also called Channa dal. Unlike their white variant - the Garbanzo beans (or white chickpea), these remain crunchy even after being cooked. Soaking them overnight decreases the cooking time considerably and also ensures that they are cooked well. It is a good source of proteins along with minerals like calcium, phosphorus and iron.
I always add a fair amount of chopped garlic in this stir fry as it greatly enhances the flavour of the whole dish. As much as I enjoy it with steamed rice and curd, I also like to have this as a spicy - crunchy chaat with a squeeze of lime. Once cooked in a pressure cooker this dish takes very few minutes to prepare and therefore is also a handy recipe when you want to make a side dish for rice in a jiffy ;)
Bengal Gram Stir Fry: Recipe
- Bengal gram - 1/2 cup, washed, soaked overnight and drained well.
- Onion - 1 medium, finely chopped
- Garlic - 5 to 6 cloves, finely chopped
- Red chilli flakes - 1/2 tsp or to taste
- Oil - 2 tbsp
- Black pepper - freshly ground, 1/4 to 1/2 tsp
- Salt to taste
- Turmeric powder - a pinch
- Curry leaves - 1 sprig
- Mustard seeds - 1/4 tsp
- Take the drained Bengal gram in a pressure cook, add some salt, turmeric powder and water just barely covering the chickpea. Pressure cook till they are well cooked - I usually keep it for 5 to 6 whistles. Set aside.
- Heat oil in a kadai and add the mustard seeds.
- Once they splutter add the curry leaves and fry for few seconds.
- Then add the chopped onion and garlic and fry well till they are golden brown.
- Add the red chilli flakes and saute for few seconds.
- Add the cooked chickpea along with very little of the water (strain any excess water) and mix well. Do a taste test and adjust the salt. Saute for few minutes till the water is absorbed. Add a dash of freshly ground pepper. Combine and serve hot.