Chana powder is an essential ingredient in many Nepalese dishes. But not yet, thank goodness, found in the dusty spice archives of your local supermarket!
It is however simple to prepare, using many ingredients you probably have to hand already, and perhaps one ‘secret’ ingredient. This you may have to search a little for but, like any quest, when found it becomes a treasure indeed. It is Anardana, or dried pomegranate seed. My source is http://www.theasiancookshop.co.uk a wonderful source of all things spicy with a superb delivery service too!
I’m assuming you have a mortar and pestle to hand, plus a suitable airtight container to store the mixture in.
Pomegranate seeds [Anardana] 1 tbsp; Coriander seeds, 3 tbsp; Cumin seeds, 1 tbsp; Black Cardamoms broken open for the seeds inside, 2 tsp; Black peppercorns, 2 tsp; Cloves 1/2 tsp; Cinnamon stick, about 4″ [chop up small with poultry scissors to start]; Dried red chillies, 8; Sea or black salt, 1 tsp.
First gently roast the Anardana, Coriander and Cumin seeds together in a dry pan. Do not overheat Then allow them to cool. Put all your spices in a mortar and grind them well with a pestle until finely ground and melded together. I generally resist using grinders for this task as I feel it smashes all the aromatics out of spices. Just offer up the effort put into your handiwork as a blessing for those who will share and compliment you on your delicious meals in the future!
Finally use a sieve [not too fine mesh] to take out some of the chaff, which will undoubtedly remain from the Cinnamon sticks. Then store in a clean, dry, screw top container. Try to find one which will just about be filled with the mix, leaving little airspace, and top up with freshly made Chana when you run out.
I will follow with a quick and simple Nepali Chick Pea recipe which your Chana mix will transform into a favourite recipe, which your guests will love, vegetarian or otherwise!