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Boot bhaja (stir-fried Bengal gram)

Bengal gram are black chickpeas, which here are soaked overnight then simmered until tender and cooked in an aromatic blend of spices and chilli.

  • serves

    4

  • prep

    10 minutes

  • cook

    1:30 hour

  • difficulty

    Easy

serves

4

people

preparation

10

minutes

cooking

1:30

hour

difficulty

Easy

level

Ingredients

  • 100 g (½ cup) Bengal gram (black chickpeas)
  • 1½ tbsp mustard oil
  • 1 tsp cumin seeds
  • ½ tsp nigella seeds
  • ½ cup thinly sliced white onion
  • salt, to taste
  • 1 long green chilli, finely chopped
  • 1 long red chilli, finely chopped
  • ½ tsp turmeric powder
  • ½ tsp Kashmiri red chilli powder
  • ½ tsp ground coriander
  • 1 tsp chaat masala, optional, plus extra to serve
  • chopped coriander and lemon wedges, to serve
This recipe needs to be started one day in advance.

Serves 4 as a side.

Instructions

  1. Place the Bengal gram in a bowl with 750 ml (3 cups) water and soak overnight.
  2. The following day, drain the Bengal gram, place in a saucepan, cover with plenty of cold water and simmer for 1 hour or until tender. Alternatively, you can cook in a pressure cooker for 25 minutes. Drain the chickpeas and set aside.
  3. Heat the mustard oil in a large frying pan over medium–high heat. Add the cooked Bengal gram and stir for a few minutes, then add the cumin seeds, nigella seeds and onion. Season with a pinch of salt and cook for 5 minutes or until the onion is soft. Add the chillies and stir for a few minutes, then add the spices and simmer for a few minutes to allow the flavours to mingle. If the pan is too hot, add a splash of water to prevent the spices from burning.
  4. Scatter with chopped coriander and serve with lemon wedges on the side.
 

Delve into the diversity of Indian cuisine with India Unplated, Thursdays 8pm on SBS Food.

Photography by Andrew Dorn.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


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SBS Food is a 24/7 foodie channel for all Australians, with a focus on simple, authentic and everyday food inspiration from cultures everywhere. NSW stream only.
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Published 29 November 2023 12:05am
By Sandeep Pandit
Source: SBS



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