Kabuli Chana (White Chickpeas)
Big, fabulous, “white” chickpeas so popular in Nepal
Description
The large, white (cream) skinned chickpeas familiar in JP. 'Kabuli' reportedly derives from Kabul, Afghanistan; a bean transmitted from West Asia. Famous as the star of Indian 'Chole' (spiced chickpea stew), but in Nepal, it's also highly loved as a feast curry (Tarkari) for festivals/guests and as a street snack.
Classification: Beans, Soup, Indian Cuisine
Shops selling Kabuli Chana (White Chickpeas)
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The How to use section below is a general reference, not instructions from the listed shops.
How to use
Ingredients
- Kabuli Chana(White chickpeas)
- Onion
- Tomato
- Garam Masala
- Cumin
- Mustard oil
Instructions
- [Authentic Recipe]
- [Chana ko Tarkari (White Chickpea Curry)]: Soak dry Kabuli Chana overnight (12+ hours) in massive water to swell hugely (absolutely mandatory). Parboil in a pressure cooker until fluffy.
- [Base]: Fry cumin, onion, garlic, ginger, tomato in mustard oil into a paste, add garam masala and coriander.
- [Simmer]: Add boiled beans and their broth; simmer richly leaving a little gravy.
Learn more Substitutes, pairings, tips
Key spices
Garam Masala、Tomato sourness、Cumin
Substitutes at Japanese supermarkets
(Use JP supermarket 'Chickpeas' (dry or canned))
Pairing
Puri (Fried bread) / Paratha / Basmati Rice
Trivia
While daily Nepali Dal Bhat uses small beans like 'Masoor Dal (red lentils)' as soup, this large Kabuli Chana holds the position of a 'feast side dish (main dish)'. Even without meat, its fluffiness and satisfying bite are supreme.
Eating tips & etiquette
Eaten for holiday breakfast/brunch with 'Puri', a round puffed fried bread. 'Chana Puri' is the ultimate combo that hypes up Nepali/Indian people the most. Wipe up the rich bean sauce with the fried bread.
Allergen
None