Glad is maybe not the word, but I am to see food stories about not so nice grandma's and mean uncles. Also, black chickpeas are a family favourite, common in south Indian homes! Cooked with tamarind or coconut milk. We thought white chickpeas were north Indian!
Such a beautiful essay. Thanks for sharing it. First off, I live in the US and while we have many Indian stores, I have never seen Kala channa in a can. I'm going to have to keep my eyes open the next time I go. Loved your writing on so many levels - my grandmother was born in pre-partition Pakistan and then moved to India in 1947 or around that time. I too don't know for sure. I know she married my grandfather at 13 and had 10 kids. My mom being the youngest. There is so much I don't know about my history. People didn't seem keen on answering questions or understanding the need to know.
I could go on and on about how many memories your essay brought up. Your description of your grandmother living on her bed - I know exactly what you mean.
I am lucky that my mom makes Kala chana on a regular basic - it was never a favorite when I was a kid, but I love it now. I cook regularly but never this dish because I only want to eat it when my mom makes it. Bizarre? I'm sure. Thank you again!
"I only cook kala chana when I want to hate myself." You know how to tug on the apron strings of emotions. Beautifully written. I'll eat kala channa with you, anytime. I wonder if these little black pulses are the same variety as ones I've found in Italy, grown on volcanic soil and so much more flavoursome than their beige counterparts.
I'm Nepali and my mum makes this dry kala chana thing that is sort of like frizzled chickpeas, but with way more green chillies and spices ofc. And also sometimes she's made it as a curry with potatoes. Reading this reminded me that I really ought to learn both recipes next time she makes them, the first one especially it's hard not to eat multiple cans worth in one sitting lmao
Thank you for this! I lived less than 100m from Currydor for 18 months, and worked my way through their vegetarian menu with a friend of mine, and then slowly took family and friends there when they visited. When you described the restaurant I thought you might have been talking about them -- they made my time in Oxford much warmer.
Really fascinating. Going to Oxford soon. What do you recommend we order at Currydor, please. Should we ask about kala china when booking? Thank you for any advice, Ruth
Here in Queens, NYC, black chana is commonly spotted at Nepali restaurants as well. Usually paired with potatoes. Hard and round, yes, but they've grown on me! Would love to try this recipe out.
Stunning writing.
Beautifully evocative; thank you 😢
Glad is maybe not the word, but I am to see food stories about not so nice grandma's and mean uncles. Also, black chickpeas are a family favourite, common in south Indian homes! Cooked with tamarind or coconut milk. We thought white chickpeas were north Indian!
Such a beautiful essay. Thanks for sharing it. First off, I live in the US and while we have many Indian stores, I have never seen Kala channa in a can. I'm going to have to keep my eyes open the next time I go. Loved your writing on so many levels - my grandmother was born in pre-partition Pakistan and then moved to India in 1947 or around that time. I too don't know for sure. I know she married my grandfather at 13 and had 10 kids. My mom being the youngest. There is so much I don't know about my history. People didn't seem keen on answering questions or understanding the need to know.
I could go on and on about how many memories your essay brought up. Your description of your grandmother living on her bed - I know exactly what you mean.
I am lucky that my mom makes Kala chana on a regular basic - it was never a favorite when I was a kid, but I love it now. I cook regularly but never this dish because I only want to eat it when my mom makes it. Bizarre? I'm sure. Thank you again!
"I only cook kala chana when I want to hate myself." You know how to tug on the apron strings of emotions. Beautifully written. I'll eat kala channa with you, anytime. I wonder if these little black pulses are the same variety as ones I've found in Italy, grown on volcanic soil and so much more flavoursome than their beige counterparts.
I'm Nepali and my mum makes this dry kala chana thing that is sort of like frizzled chickpeas, but with way more green chillies and spices ofc. And also sometimes she's made it as a curry with potatoes. Reading this reminded me that I really ought to learn both recipes next time she makes them, the first one especially it's hard not to eat multiple cans worth in one sitting lmao
Wonderfully evocative of a period in my life, now long passed of Oxford, Punjabi friends and Punjabi food. Thank you.
Thank you for this! I lived less than 100m from Currydor for 18 months, and worked my way through their vegetarian menu with a friend of mine, and then slowly took family and friends there when they visited. When you described the restaurant I thought you might have been talking about them -- they made my time in Oxford much warmer.
Wow. Remembrances of times past and tasted for now and future. Amazing writing and I will try the recipe. Thank you
Really fascinating. Going to Oxford soon. What do you recommend we order at Currydor, please. Should we ask about kala china when booking? Thank you for any advice, Ruth
Beautiful writing. Loved the line “But kala chana resist, like tiny clenched fists”
Here in Queens, NYC, black chana is commonly spotted at Nepali restaurants as well. Usually paired with potatoes. Hard and round, yes, but they've grown on me! Would love to try this recipe out.
I like the earthy chewiness of kala chana, but I have usually just winged the cooking of them. I look forward to trying this recipe - thank you!
I made this today and it was soooo goood! Thanks for sharing the recipe.
Beautiful