Food talk
 Channa, the Kabooli way

This refreshingly light dish is easy to prepare, writes Pushpesh Pant

IT has been very well said some of the greatest pleasures of life are the simplest ones. Take the Kabooli or Qabuli, for instance. The neglected Cinderella is an unalloyed gem capable of putting in shade those burdened with much heavier even if resplendent ornaments. Those with their palate jaded by pulav and biryani should lose no time making this dish on their own. It is light, refreshing and wonderfully balances the carbs and veggie proteins.

Those of us who love Kabooli channa but are put off by its greasy incarnation, commonly encountered with bhature or kulche, can now indulge to our hearts content. No wonder Kabooli was a summer favourite with the gourmet in Awadh and epicurean in Hyderabad. The country where the legendary Kabuliwala came from and brought goodies like dried fruits and juicy pomegranates is also torn by strife at present but Kabooli is at hand to revive memories of happier times.

Chef’s corner

Ingredients

Long grained rice 250 gm

Kabooli channa 200 gm

Cumin seeds 1 tsp

Bay leaf 1

A stick of cinnamon 1 inch long

Brown cardamoms 2

Green cardamoms 4

Clones 3-4

Peppercorns 1/2 tsp

Dried mint 1 tsp

Salt to taste

Method
Soak Kabuli channa over night. Boil with a pinch of salt for an hour or pressure cook. Just remember that these should retain a bite. Soak rice grains for half an hour, then drain. Heat ghee in a pan, add bay leaf to it and when it begins to change colour, put in the other whole spices. When the cumin seeds begin to splutter, add the kabuli chana. Add salt stir and gently place the rice on top. Add 100 ml of water. Bring to boil. Reduce heat and simmer slightly covered till water is absorbed. Check if rice is done about 9/10th. Cover, place on hot griddle. Cook on dum for five more minutes on very low heat. Sprinkle a tsp water if required. Crush and drizzle dried mint leaves just before serving. Serve with mint-laced raita and green salad.





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