Meat or Chicken with Chickpeas (Mosambi Chana)
This traditional Parsi dish combines tender, fatty cuts of meat or chicken with wholesome Mosambi chickpeas for a rich, hearty stew. The chickpeas are soaked for eighteen hours to ensure perfect texture, then slow-cooked with the meat to absorb the savory, spiced juices. It offers a comforting, protein-packed meal that pairs beautifully with crusty bread or steamed rice.
Ingredients
- 2 cups Mosambi Chana (Chickpeas) (Originally '1 tipri'. Use dried chickpeas.)
- 2 pounds Mutton or Chicken (fatty cuts) (Recipe specifies tender but very fatty meat. Can substitute with 'chusda' (offal) if desired.)
- 4 tablespoons Ghee or Oil (Quantity estimated for sautéing.)
- 2 large Onions (Finely chopped. Quantity estimated based on standard Parsi meat dishes.)
- 2 tablespoons Ginger-Garlic Paste (Quantity estimated.)
- 1/2 teaspoon Turmeric powder (Quantity estimated.)
- 1 teaspoon Red chili powder (Quantity estimated.)
- 1 teaspoon Garam Masala (Quantity estimated.)
- 1 teaspoon Salt (To taste. Quantity estimated.)
- 4 cups Water (For soaking and cooking. Quantity estimated.)
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Instructions
- 1Wash the Mosambi chickpeas thoroughly. Place them in a large bowl and cover with plenty of cold water. Allow them to soak for exactly 18 hours to ensure they soften properly.
- 2In a large heavy-bottomed pot, heat the ghee or oil. Add the chopped onions and sauté until golden brown. Add the ginger-garlic paste and sauté for another minute until fragrant.
- 3Add the fatty meat or chicken to the pot along with the turmeric, chili powder, garam masala, and salt. Drain the soaked chickpeas and add them to the pot. Pour in enough water to cover the ingredients. Bring to a boil, then reduce heat to low, cover, and simmer until both the meat and chickpeas are completely tender. (Note: Mutton may take 1-1.5 hours; chicken will take less time).
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