Exploring science

While cleaning the kitchen cabinet, I  found a packet of unopened kala chana (black chickpeas). Luckily, the expiration date hadn’t passed yet!

I’m not a big fan of kala chana because  it’s not as tasty as white chana, which we find in shops worldwide. Maybe that’s just my personal preference.

Another reason  is it takes a long time to cook. I always feel like it needs to cook more or be a bit softer. Even after cooking for 20 whistles or more in a pressure cooker. Again, I think that’s just me.

Since I still didn’t feel like it was soft enough, I decided to switch on my creative brain and make hummus instead!

Here’s the recipe:

• 2 ½ cups of cooked kala chana

• Chana cooking water (adjust according to your preferred consistency)

• Salt to taste

• ¼ teaspoon roasted ajwain

• 1 tablespoon lemon juice (add more if you like it more lemony!)

• 2 garlic cloves

• 2 tablespoons tahini

I always blend ingredients in whatever order I like. There’s no specific sequence to follow. I usually add the ajwain, chana, salt, and cooking water together first. Then I add the rest in any order that works for you!

You can use your culinary creativity to add a teaspoon or two of magical thickener in soups, swap to substitute to sambar for lentil, or whip up to salads. Trust me, your taste buds will thank you !