Whole black chickpeas cooked in a mild, no-onion, no-garlic yogurt-based gravy with whole spices — a preparation from the Pathankot area that shows the Himachal Pradesh influence on border-area Punjab cooking, specifically the dham cooking tradition where onion and garlic are not used.
Ingredients
1.5 cups whole black chickpeas (kala chana) — soaked overnight
Pressure cook the soaked kala chana: Drain soaked black chickpeas. Pressure cook with 3 cups water for 8 to 10 whistles until fully tender. Reserve the cooking water.
Heat ghee: Heat 2 tbsp ghee in a wide pot.
Add whole spices: Add black cardamom, cloves, cinnamon and bay leaves. Bloom 20 seconds — black cardamom is the signature Himalayan spice here.
Add asafoetida and ginger: Add asafoetida. Stir 5 seconds. Add ginger paste — cook 30 seconds. No garlic.
Add spice powders: Turn low. Add red chilli powder, coriander powder, turmeric and cumin powder. Stir 2 minutes.
Add beaten yogurt on very low heat: Add the beaten yogurt slowly while stirring continuously. Cook on low heat stirring for 3 minutes until the yogurt is incorporated without splitting.
Add cooked chana: Add the pressure-cooked black chickpeas. Stir.
Add cooking water: Add 1 cup of the reserved chickpea cooking water. The gravy should be medium-thin.
Simmer 10 minutes: Cook on medium heat for 10 minutes until the gravy thickens slightly and the chickpeas absorb the yogurt-spice flavour.
Finish: Add garam masala and salt. Scatter coriander. Serve with rice or simple flatbread.
Note: The Pathankot area at the border of Punjab and Himachal Pradesh absorbs cooking influences from both states. The Himachali dham tradition — the ceremonial feast of Himachal Pradesh cooked exclusively by Brahmin cooks (botis) without onion and garlic — uses black cardamom, yogurt and asafoetida as its primary flavouring agents. This preparation represents the food culture of the border area where both traditions meet.