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A multipurpose legume with a nutty and creamy flavour is the chickpea, commonly referred to as the garbanzo bean. When cooked, it has a solid texture and a taste that is slightly earthy with undertones of sweetness. A common Middle Eastern dip made with mashed chickpeas, tahini, olive oil, and garlic is called hummus.
Chickpeas are used in many different recipes around the world. Moreover, they are used in Indian cooking to generate crispy chickpea patties known as falafel and tasty curries like Chana Masala. While besan ladoo and socca are made using chickpea flour, roasted chickpeas make a wholesome snack.
1. Dal Ghosht:
A classic Kashmiri meal called Kashmiri Dal Ghosht mixes soft lamb pieces (called ghost) with lentils (called dal) in a flavourful, thick sauce. The flavour is a well-balanced combination of earthy lentils, lamb, and aromatic spices like fennel, ginger, and cinnamon. The slow-cooked lamb and boiled lentils combine to create a texture that is both tender and creamy. To absorb the rich sauce, it is usually served with steamed rice or Kashmiri naan bread, creating a filling and substantial dinner.
Video credit: YouTube/ Kashmir Food Fusion
2. Chana Dal Chaat:
Chana Dal Chaat is a snack that is sour, spicy, and slightly sweet because of the tamarind chutney, yoghurt, and chaat masala. The dish has a crunchy and delicious texture, enhanced by the crispy fried chana dal. To make, soak and cook the chana dal until it becomes soft, then combine it with chopped tomatoes, green chillies, onions, and cilantro leaves. For a tasty and refreshing snack, serve the chaat with a sprinkle of tamarind chutney and yoghurt on top.
3. Chana Dal Curry:
An essential dish in Indian cooking, chana dal curry has a creamy texture and a deep, nutty flavour. It is a filling and substantial meal that is made by cooking split chickpeas, or chana dal, with onions, tomatoes, ginger, garlic, and aromatic spices like cumin, coriander, and turmeric. You can serve the chana dal curry over steamed rice or Indian bread like roti or naan. You can also top it off with some tart pickles, chilled yoghurt, and fresh cilantro for some more zest and freshness.
4. Chana Dal Dosa:
Chana Dal Dosa is a savoury pancake made from ground chana dal (split chickpeas). It has a nutty and slightly earthy taste, with a crispy exterior and a soft, fluffy interior. To prepare, soak chana dal overnight, then grind it into a smooth batter with spices like cumin, ginger, and green chillies. Spread the batter on a hot griddle and cook until golden brown. Chana Dal Dosa is typically served with coconut chutney and sambar, complementing its flavours perfectly.
5. Chana Dal Cutlets:
Split chickpeas are used to make the tasty and nourishing Chana Dal Cutlets. They are crumbly and soft, with a taste that is savoury and slightly nutty. Chana dal is boiled, steeped, and then mashed with spices, onions, and herbs to make it. The mixture is formed into patties, which are then shallow-fried till brown and crispy after being covered in breadcrumbs. To balance off the rich flavours of the Chana Dal Cutlets, tamarind sauce or mint chutney are frequently served alongside them.
6. Chana Dalcha:
Indian traditional cuisine chana daalcha is renowned for its robust taste and filling texture. Its flavour is sour and somewhat spicy, achieved by combining split chickpeas, or chana dal, with tamarind, tomatoes, and onions. Thick and creamy in texture, Chana Dalcha has subtle vegetable bits that give it depth. Traditionally, it is made by simmering soaked chana dal with veggies and spices till it becomes tender and tasty. Indian breads like roti or naan, or steamed rice, are frequently served with Chana Dalcha.
7. Chana Dal Kheer:
A classic Indian delicacy, Chana Dal Kheer is renowned for its deliciously nutty flavour and thick, creamy texture. The split chickpea variety, Chana Dal, gives the kheer a slight earthiness and a gritty texture. It is made by cooking chana dal until it is soft and then simmering it in sweetened milk that has been flavoured with cardamom, saffron, and almonds until it thickens. Edible rose petals, sliced almonds, and pistachios are usually used as garnishes. In Indian cuisine, Chana Dal Kheer is frequently served cold as a celebratory dessert.
8. Cholar Dal:
A classic Bengali meal, chola dal is prepared by cooking split Bengal gramme (chana dal) with coconut and spices. Its flavour profile, which combines the natural sweetness of coconut with spices like cinnamon, cloves, and cardamom, is delightfully sweet and savoury. Cholar Dal has a thick, creamy texture with soft, melt-in-your-mouth lentils. For extra taste and texture, it's usually served with steaming rice or luchi, a deep-fried flatbread. Fried coconut slices and raisins are also often added as garnishes.
