Slow-cooked chickpeas with "daal dust"

The partition of India in 1947 divided the state of Punjab between the two countries. However, the traditions and cuisine persisted in the communities and are very similar even today. This dish is an example; it is a standard recipe with slight variations across the border and between houses.

This is a simple recipe in which the talented chef, Sumayya Usmani, has given an everyday dish a contemporary twist. However, the traditional glory of the dish is preserved in its entirety. The chana (split chickpeas) are cooked to perfection, with a tender bite to add texture. They are loaded with intense garlic and coated in chaat masala and the beautiful "daal dust" that adds subtle flavours. Adding the sweet date chutney does the magic, making this dish addictive. This will be a dish that your guests will think is ordinary till they take their first bite.

This is an excellent cookbook of traditional and modern Pakistani cuisine. It is a beautiful book with gorgeous photographs and is packed with lots of recipes. The author has kept to the traditional flavours and traditions. This is a lovely cookbook for anyone who wants to enjoy this cuisine.

For more recipes from this cookbook, click here.

Ingredients:

1 1/2 split chana dal, soaked in water overnight

1 garlic clove, sliced

1 teaspoon red chilli powder

1/2 teaspoon turmeric

1-inch piece of cinnamon stick

Salt, to taste

1 1/2 cups water

10-12 shallots, thinly sliced

2 tablespoons oil

2 tablespoons ghee

5 garlic cloves, sliced

1 teaspoon cumin seeds

2 dried red chillies

10 curry leaves

1 onion, thinly sliced

1/2 cup cilantro leaves

1-inch ginger, julienned into thin matchsticks

1 teaspoon chaat masala, any commercial variety is okay

1 teaspoon daal dust; see recipe below

2 tablespoons tamarind sauce

Daal dust or Pakistani garam masala:

2-inch cinnamon stick

10 cloves

5 green cardamom pods

Tamarind sauce:

1/2 cup tamarind pulp

1 teaspoon roasted ground cumin

1/2 teaspoon black salt (Kala namak)

1/4 teaspoon pepper

1 teaspoon chilli powder

8 dates

2-4 tablespoons of water

To make the “daal dust”, dry roast the whole spices individually on a dry frying pan till aromatic and lightly toasted. Cool and grind to a fine powder in a spice mill. Store in a dry container.

To make the tamarind sauce, add all the ingredients to a small blender and purée till smooth. Pass through a fine-mesh sieve. The chutney can be stored in the fridge for 4-6 days.

Fry the shallots in the oil on a low flame till deep golden. Remove and drain on paper towels. Set aside.

Rinse the soaked dal and add it to a large pot with the garlic, chilli powder, turmeric, cinnamon, salt, and water. Bring to a boil, turn the heat down, and simmer gently for 18-20 minutes until the dal is cooked but still retains a bite. The dal should always keep its shape. When cooked, drain out any remaining water.

In a small frying pan, heat the ghee. Add the onions and sauté on a medium-low flame until they are golden brown. Add the garlic and continue to cook until the onions are a deep brown. Add the cumin, dried red chillies, and curry leaves and stir to mix well. Sauté for another 30 seconds.

Add to the cooked dal and toss well, cooking for another minute.

Ladle the dal into a shallow bowl. Top with the fried shallots. Sprinkle the chaat masalaand daal dust over the dalt. Garnish with the ginge,r and serve with the tamarind sauce on the side.