Kalay Chanay - Black chickpeas tossed in white poppy seeds, tamarind and red onions
Those endless moments of loss - Nights dark with the struggle of separation from the one you loved who has left this world forever.. I have felt those moments many more times in my life than I hoped, not just by the loss of close family or friends, but drastic changes in my life, pets leaving after a long illness - all these events have shaped my life in many ways - but the worst was the loss of the closest to my heart - my Nani (maternal gran), who not only graced my life with the path for my passion for food but also my love for life and never falling prey to losing hope. She's left me 16 years ago this year - but every day of my life is enriched by her memory, which simply never escapes through flavours she taught me to recreate.One such deep recollection is that of Kalay Chanay made this way by her. The nutty dark skin of black chickpeas, the sublimely unfamiliar grain of poppy seeds, tangy sharpness of tamarind with the kick of green chilli and crunchy sharpness of red onions - not only have I grown up eating this simplicity of taste sensations with her, but my mother made sure it adorned every festive season in her memory, blessed the table on the turn of winter to summer or serving as a midnight snack on nights I used to study for exams - the balance of its presence in my life is why this dish would be the one that best describes my memory of my homeland, my mother's cooking and my grandmother's comfort.Simple to make, storing well and eaten warm or cold. It always gives me hope, courage and brings a smile to my face at my lowest, with her smiling back at me with pride - I won't ever stop cooking this one - improvising as a salad now in the West just as much as a memory of it being like my 'home' street food in Pakistan...right out of Nani Mummy's well stocked fridge...encompassing her ever lasting love, her infectious hope in life till her last days. Makes enough for 4 people and leftoversIngredients:500 grams uncooked dry black chickpeas (available in most South Asian stores)2 tbsp vegetable oil1 tsp cumin seeds2 tbsp white poppy seeds (available in most South Asian stores)
1 -2 red onions, cut into fine rings100 ml tamarind chutney - you can use ready made tamarind chutney, or make your own, combine tamarind pulp, 1 tbsp sugar, 1 tsp dry roasted cumin, 1/2 tsp black salt (kalanamak) or chaat masalaTo garnish:Coriander leavesChopped green chillis1 chopped tomatoRaw red onion rings
Method:1. Soak the black chickpeas overnight in tap water. Drain and boil in water (enough to cover them) until soft - note these don't get as soft as regular chickpeas and retain a slight texture.2. In a saucepan, heat the oil, add the cumin, nigella and poppy seeds for about 1 minute until they pop. Now add half the red onions and cook until just slightly soft, allow them to retain a little crunch. Now add the boiled black chickpeas and stir through.3. Turn off heat and add the tamarind chutney and garnish. Serve warm or cold. Keeps well in fridge covered for unto 7 days.