Kalay chanay

Name: Kalay chanay (Black chickpea with white poppy seeds and red onion)
Prep time: 45 min
Cook time: 25 min
Total time: 1 h 10 min
Cuisine: Pakistani
Ingredients: ½ tsp nigella seeds (kalongi); ½ tsp nigella seeds (kalongi); 2 tbsp white poppy seeds (available in most South Asian stores); 1–2 red onions, cut into fine rings; 500 g/1¼ lb/2⅔ cups dried black chickpeas (available in most South Asian stores); 2 tbsp vegetable oil; 1 tsp cumin seeds; chopped coriander (cilantro) leaves; 100 g/3½ oz garlic, tamarind and red chilli chutney; 100 g/3½ oz garlic, tamarind and red chilli chutney; 100 g/3½ oz garlic, tamarind and red chilli chutney; 2 medium tomatoes, deseeded and chopped into medium pieces; chopped green chillies

Black chickpea with white poppy seeds and red onion

Preparation info

Serves
4–5

Difficulty
Easy
Ready in
1 hr 10

Appears in

Summers Under the Tamarind Tree

By Sumayya Usmani

Published 2016

About

The nutty skin of black chickpea, the bite of poppy seeds, the sharpness of tamarind: kalay chanay is a surprising sensation. My mother cooks this during Ramazan (the period of fasting for Muslims): it’s a snack to bless the table, and with its ‘garam’ qualities it brings heat to the soul.

Ingredients

500 g/1¼ lb/2⅔ cups dried black chickpeas (available in most South Asian stores)

Method

Soak the black chickpeas overnight in a bowl of water. The next day, drain, put in a large saucepan, pour in 500ml/17 fl oz/2 cups water, or enough to cover them and bring to the boil. Cook for 30–40 minutes, or until soft. These don’t get as soft as regular chickpeas and retain a slight bite. Drainn and set aside.

Heat the oil in a saucepan over a medium heat. When hot, add the cumin,