Cholley, A Tasty Chickpea Dish From India
The Chickpea is one of the earliest cultivated vegetables. Remains of domesticated chickpeas have been found from as long as 5,000-8,000 years ago have been found in the Middle East. The European origin of the word chickpea comes from the Latin Cicer, and it is said that the name Cicero derives from this plant. There are two types of chickpeas, the Desi type and the Kabuli type. The Desi type is the type used in Indian cooking, although historically it is believed to have originated in Afghanistan. Evidence suggests that the domestication of the wild chickpea began in Afghanistan as long as 11,000 years ago. Earliest evidence of the domestication process has been found in adjacent Syria as well,which is a part of the “fertile crescent.” Later, use of the domesticated chickpea spread to other parts of the Middle East, and evidence of its use was found at sites between 5,000-8,000 years ago, including Jericho, and Syria, as noted above. At the same time that domesticated chickpea use spread from Afghanistan to the Middle East, it also spread in the other direction to India, which explains how the Desi chickpea ended up in India.
The chickpea plant is 20-50 cm high. It has small feathery leaves. There are two to three peas in each pod. The chickpea requires a specific type of climate to grow well. It needs warmer weather and adequate rain, which makes it particularly adapted for growing in many regions in India, which produces over 50% of the world’s chickpea crop
While chickpeas seem at first like a rather dull fare, the vegetable is an excellent protein source, and is very popular in India, where a large part of the populace is vegetarian. Inspired by necessity, Indians, over the centuries have developed tasty recipes for transforming chickpeas, into a culinary treat.
The Hindi word for chickpea is chana or chana dal. And one particularly popular form of cooking chana is simply called “cholley,” or “chole” or “channa” or “chana.” The dish is popular in Northern India and Pakistan, where it is eaten for breakfast and other meals, as well, according to Chef Laliey, an Internet Chef.
In order to make chickpeas a pallatable and enjoyable cooked dish, it needs to be cooked properly The proper cooking technique is demonstrated in an Internet video by Chef Laliey. The chickpeas must be washed and soaked overnight, allowing them to soften. Then they are cooked in a pressure cooker. After coming to a boil, the cook adds, oil, coriander seed, onions, tomatoes, and garlic. Seasoning is added and then the mixture is allowed to simmer for 15 minutes.
Thanks to the Chaikhana Restaurant in Blue Bell, Pa for sponsoring this report. Chaikhana serves traditional Pakistani and Indian food. They serve a unique form of chicken channa, made of boneless chicken, & chick peas cooked with special herb & spices. The dish is available on their lunch and dinner menu. The Chaikhana, an Indian restaurant convenient to King of Prussia Ardmore, and other cities in the Main Line, is open for lunch and dinner. The restaurant is found inside: the Super Fresh Arcade at 1301 Skippack Pike in Blue Bell, Pennsylvania
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