This past weekend demoing at the Whole Foods in Willowbrook, I showcased one of the best-kept Indian food secrets - kala chana, or black chickpeas, high in protein and meatier in texture than their white counterpart. Not one person knew what they were trying, but once they did, they were sold! Here's an easy recipe for kala chana made with my Punjabi Masala, which is just onion/ginger/garlic/turmeric ground down into a paste. Kala Chana Chaat with Punjabi MasalaMakes 6 cups 2 cups dried kala chana, cleaned and washed½ onion, finely chopped2 – 3 Thai, serrano, or cayenne chiles, stems removed and...
