Kundan Kaliya

Recipe PREP 12 min, plus 8 hours soaking time COOK 55 min

Kundan Kaliya

PREP 12 min, plus 8 hours soaking time COOK 55 min

Description

Kaliya is a classic dish from Rampur, North India, mentioned in a Mughal-era cookbook. This soupy, turmeric-hued gravy was traditionally made with meat, but I prefer a simpler version with chickpeas and cauliflower. Saffron, turmeric, and yellow chile provide anti-inflammatory benefits, while chickpeas and cauliflower add fiber for gut health. Choline in chickpeas supports brain function.


Ingredients

4 to 6 SERVES
  • ½ cup (100 g) chickpeas, soaked for eight hours or overnight
  • 2 tsp salt
  • 200 g cauliflower florets
  • Water
  • 3-4 (240 g) medium white or red onions, peeled and quartered
  • 2 Tbsp (25 g) ghee
  • 3 green cardamom pods
  • ½ a blade of mace
  • 2 black cardamom pods
  • 3-inch-long cinnamon stick
  • 1 tsp black peppercorns, lightly crushed
  • 3 to 4 cloves
  • 4 tsp (20 g) ginger-garlic water (see Level Up) or paste
  • ½ cup (100 g) dahi or yogurt, whisked
  • 1 tsp turmeric powder
  • 1 tsp red chili powder
  • 1 tsp yellow chili powder (optional)
  • 8 to 10 saffron strands, soaked in 1 tsp warm milk
  • 1 nimbu (Indian lime) or lemon for juice
  • Dill or mint leaves to garnish

Directions

  1. Step 1
    Drain the soaked chickpeas and cook in an instant pot or a pressure cooker with 1 tsp salt and enough water to cover. If using a pressure cooker, seal the lid and bring the pot to full pressure until the first whistle releases steam. Then turn the heat to medium-low and cook for 10-15 minutes or three whistles. Allow the pressure to release completely before taking off the lid. Scoop out the chickpeas into a bowl with a ladle or a slotted spoon and reserve the liquid. Omit this step if using canned chickpeas.
  2. Step 2
    Add the cauliflower florets to the reserved chickpea water and cook uncovered over medium heat for 5 minutes. (If using canned chickpeas, boil the cauliflower in plain water or vegetable stock). Strain and reserve the water for later to thin the gravy.
  3. Step 3
    Add the onions to food processor or blender and grind to a coarse paste.
  4. Step 4
    Heat the ghee in a heavy bottom kadhai or a skillet. Add the green cardamom, mace, black cardamom, cinnamon, peppercorns, and cloves. Sizzle the whole spices on medium heat for about a minute or until aromatic.
  5. Step 5
    Add the ginger-garlic juice and sauté for a minute while stirring continuously, until the raw smells of ginger and garlic change to a rich alliaceous aroma. Add the onion paste, and the remaining 1 tsp salt, and cook for 7 to 8 minutes on medium-low heat while occasionally stirring, till the onion paste turns a light caramel color.
  6. Step 6
    Reduce the heat to low and stir in the yogurt. Simmer for 5 minutes, stirring continuously.
  7. Step 7
    Add the turmeric and the red and yellow (if using) chili powder. Stir and cook on medium heat for a minute, then add 2 cups of the reserved water. Cover and simmer for 10 minutes.
  8. Step 8
    Add the chickpeas and cauliflower, along with the saffron-infused milk. Adjust the seasoning and simmer for 10 minutes to finish. Ladle the kundan kaliya into a serving bowl, squeeze some lime juice, and garnish with dill or fresh mint before serving warm.

Level Up: Historically, royal Lucknowi kitchens were famous for a culinary practice called “nafaasat,” which means refinement. Cooks used each ingredient with finesse. For instance, they preferred using water infused with freshly ground ginger and garlic instead of using a ground form to avoid any stray bits of ginger fibers in the food. To make your own ginger-garlic water, blitz equal parts ginger and garlic with water in a ratio of 1:2 until liquefied. Strain and refrigerate in a glass jar for up to two weeks.

Try It With: Rice or dal pulao (lentil and rice pilaf).

Photo by Thomas George

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