2018 Father's Day Dinner

2018 Father's Day Dinner

Clockwise from top left:

Steamed Rice

Easy Tilapia & Cauliflower in Coconut Gravy

Masur Dal with Pickled Radish

Ghoogni - Chickpeas in Cream Sauce

Ghoogni or Channa Masala - Curried Chickpeas

Ghoogni

Ghoogni served with light and puffy luchis are a favorite snack among Bengali households. A mild hint of sour taste from tamarind pulp in a thick onion and tomato gravy makes it perfect for an accompaniment to luchis. I generally have it with tortillas because they are readily available and less work than making luchis. 

Soaking dried chickpeas overnight can be substituted with a can of already cooked chickpeas or garbanzo beans in the Western hemisphere. I find that russet potatoes are a good addition. Remember that Bengalis love their potatoes and we add them to any and everything!

Ghoogni - Curried Chickpeas

Ghoogni

Diced Garnishes

Mixed Together with Lime

Ghoogni or curried chickpeas are a popular street food found all over Kolkata (formerly known as Calcutta). In Bengali households it is a snack that is served between lunch and dinner, right around 4 p.m., with a cup of steaming, hot tea sweetened with sugar and lightened with milk.

My most vivid memory of this tea-time snack brings to mind the young master of the house across the courtyard from our flat/apartment in Jodhpur Park. I say 'young' because in the joint-family that lived there, his father was the patriarch of the family. Either my eyesight at that time was at its peak or the courtyard was not very big, because tea-time snacks or jol khabar in that household were served on their spacious wrap-around balcony and I could observe what was served when the young master returned from work in the evening.  Ghoogni & luchi, or curried chickpeas & puffed bread, must have been one of their favourite meals with hot tea. He and his father would be served in style while he sat across from his father with his mother and wife hovering over them to make sure every one of their needs were met. Preparing this dish took quite a bit of effort because the dry beans had to be soaked overnight and pressure cooked before the curry could be prepared.

Fast forward 45 years across the ocean from Kolkata where packaged, pre-cooked chickpeas are available year-round in the supermarkets. This makes it simpler and faster to bring ghoogni to the table. Luchi is not a staple in our home because they are deep-fried. Instead, we have ghoogni with chapatis or tortillas for lunch.

If dried chickpeas are the only option, soak them overnight in plenty of water, drain them the next day and pressure cook in enough water for 20 minutes before adding them to the gravy. Curried chickpeas are vegetarian and vegan, packed with protein, among other valuable nutrients, and are both hearty and delicious!

Ghoogni (Chana Masala)

Ghoogni
Channa Masala

Ingredients:
2 cans garbanzo beans
1 russet potato, diced
3 oz. tomato puree (Hunt's tomato sauce)
1 large onion, chopped
2 Tbsp. ginger paste
7 oz. thick coconut milk
1 tsp. cumin seeds
1 cinnamon stick
1 star anise
1/2 tsp. coriander powder
1/4 tsp. cumin powder
Chopped cilantro
2 jalapeno peppers, chopped and de-seeded, if desired)
1 lime
1 tsp. ghee
salt to taste

Method:

1. Drain garbanzo beans.  Wash in several changes of cold water.
2. Boil chopped onions in 1/2 cup water, drain onions and place in blender along with ginger paste, pureed tomatoes and coconut milk.  Blend to a thick paste.
3. Heat a saute pan over high heat, add vegetable oil and sputter cumin seeds, star anise and cinnamon stick.
4. Stir in cumin & coriander powder and fry until it browns.
5. Add blended mixture.  Saute for 5 minutes.
6. Reduce heat to medium and add garbanzo beans and diced potatoes.
7. Saute beans, potatoes and blended mixture until oil resurfaces and potatoes are cooked.
8. If it sticks to the bottom of the pan, add some hot water.  Adjust salt to taste.  
9. Stir in lime juice and garnish with chopped peppers, cilantro and ghee.
10. Serve with heated tortillas or parathas.