They can serve as a meat substitute for vegetarians (which majority of Indians are) or just stand their own ground as delicious little tasty peas. They were first introduced into India by Afghan Traders and were called ‘Kabuli Chana’, after Kabul, the capital of Afghanistan, and ‘chana’ meaning peas.
This recipe is a simple tasty dish that can either be enjoyed as a main with fried bread, ‘poori’ or ‘paratha’, or served as a side alongside curries, rice and accompaniments, for when you’re serving up an Indian banquet to share with friends.
If you enjoy your food a little spicier, fold in 2-4 minced green chillies, which I suggest you wait till after you’ve prepared the dish to add, so you can check the seasonings first. Otherwise, I love having raita with everything Indian (and not Indian) which is a tasty and cooling side dish consisting of yoghurt and cucumber as the main ingredients. There’s many different variations of Raita but I personally just like adding mint and coriander.
In the video Ajanta wears the Indigo Stonewash Tiered Dress from our latest Summer 22 collection