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Cholley, A Popular Indian Recipe For Chickpeas


The Chickpea is a healthy legume, full of protein, which is also one of the oldest known cultivated vegetables. Evidence suggests that the domestication of the chickpea began close to 11,000 years ago, in what is now Afghanistan, and adjacent Syria, a part of the “fertile crescent.” From Afghanistan, the chickpea spread west, and evidence of early domestic chickpea use have been seen in Jericho and other ancient sites in the Middle East, dating back 5,000-8,000 years ago. This early chickpea was of the Desi type. At the same time, it also spread from Afghanistan into India, where the vegetable became a main staple of the diet.

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.

One popular chickpea dish is simply called chana, channa, chole or cholley. All the words appear to be synonymous with cooked chickpeas. 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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Tags: Indian Restaurant, chickpea dish, coriander seed, chickpea plant, garlic seasoning
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This entry was posted on Wednesday, September 16th, 2009, 8:16 am and is filed under Good Food Info. You can follow any responses to this entry through RSS 2.0. You can leave a response, or trackback from your own site.

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