{"id":197071,"title":"Chana masala, indick\u00e9 cizrnov\u00e9 kari","modified":"2026-10-31T17:11:28+01:00","plain":"Cizrna rozpl\u00fdvaj\u00edc\u00ed se na jazyku, tmav\u00e1 masala a ovocn\u00e1 kyselost: chana masala m\u00e1 v\u0161echno, co m\u00e1 m\u00edt vegetari\u00e1nsk\u00e9 j\u00eddlo s charakterem.\n\n\n\nCizrna se pod\u00e1v\u00e1 t\u00e9m\u011b\u0159 \u010dern\u00e1, leskl\u00e1 od gh\u00ed nebo ho\u0159\u010di\u010dn\u00e9ho oleje. Om\u00e1\u010dka nen\u00ed \u0159\u00eddk\u00e1, obaluje jednotliv\u00e1 zrnka a von\u00ed po pra\u017een\u00e9m \u0159\u00edmsk\u00e9m km\u00ednu, \u010dern\u00e9m kardamomu a nakysl\u00e9m su\u0161en\u00e9m ovoci. Dobr\u00e1 chana masala nejprve zap\u00e1l\u00ed na jazyku, pak nech\u00e1 vyniknout h\u0159ejiv\u00fdm pra\u017een\u00fdm t\u00f3n\u016fm a v\u00fdrazn\u00e9 kyselosti. S kari zjemn\u011bn\u00fdm smetanou nebo p\u0159epln\u011bn\u00fdm raj\u010daty nem\u00e1 nic spole\u010dn\u00e9ho.\n\n\n\nS dobrou parathou k tomu je to rychle nebezpe\u010dn\u011b n\u00e1vykov\u00e9\n\n\n\nCo je chana masala?\n\n\n\n\u201eChana\u201c znamen\u00e1 cizrnu. \u201eMasala\u201c ozna\u010duje sm\u011bs ko\u0159en\u00ed nebo u\u017e oko\u0159en\u011bn\u00fd z\u00e1klad. Podle oblasti se setk\u00e1te tak\u00e9 s n\u00e1zvy chole, chholay nebo chana masala. Tady se dr\u017e\u00edme ducha pa\u0148d\u017e\u00e1bsk\u00e9ho chole: cizrna kabuli, v\u00fdrazn\u00e1 masala a mal\u00e9 mno\u017estv\u00ed hust\u00e9 om\u00e1\u010dky.\n\n\n\nTmav\u00e1 barva \u010dasto poch\u00e1z\u00ed z \u010dern\u00e9ho \u010daje nebo su\u0161en\u00e9 amly, kter\u00e9 jsou bohat\u00e9 na t\u0159\u00edsloviny. Chu\u0165 stoj\u00ed na anardan\u011b, amchuru, soli kala namak a pra\u017een\u00e9m ko\u0159en\u00ed. Verze z Pind\u00ed jsou su\u0161\u0161\u00ed, cizrna je v nich skoro jen obalen\u00e1 ko\u0159en\u00edm. Ty z Amritsaru a Dill\u00ed si zachov\u00e1vaj\u00ed hustou om\u00e1\u010dku, odva\u0159enou tak, a\u017e na povrch lehce vystoup\u00ed tuk.\n\n\n\nPod\u00e1vejte k n\u00ed dobrou okurkovou raitu, zvl\u00e1\u0161\u0165 pokud jste ne\u0161et\u0159ili chilli\n\n\n\nZ Pa\u0148d\u017e\u00e1bu do ulic Dill\u00ed\n\n\n\nChana masala poch\u00e1z\u00ed z historick\u00e9ho Pa\u0148d\u017e\u00e1bu, je\u0161t\u011b z doby p\u0159ed rozd\u011blen\u00edm Indie. Su\u0161en\u00e1 cizrna tam byla praktickou a v\u00fd\u017eivnou surovinou, kter\u00e1 se snadno skladovala. Vznik\u00e1 z n\u00ed vydatn\u00e9 j\u00eddlo, kter\u00e9 m\u00e1 po\u0159\u00e1dn\u011b zasytit, ale z\u00e1rove\u0148 je tak vo\u0148av\u00e9, \u017ee se hod\u00ed i na sv\u00e1te\u010dn\u00ed st\u016fl.\n\n\n\nB\u011bhem sv\u00e1tku Navr\u00e1tr\u00ed se ko\u0159en\u011bn\u00e1 cizrna pod\u00e1v\u00e1 s poori a krupicovou halvou\n\n\n\nR\u00e1valpind\u00ed je spojov\u00e1no s Pindi chole, su\u0161\u0161\u00ed variantou s v\u00fdrazn\u00fdmi pra\u017een\u00fdmi t\u00f3ny. V Amritsaru se vyvinula verze s v\u011bt\u0161\u00edm mno\u017estv\u00edm om\u00e1\u010dky a z\u00e1kladem z dlouze restovan\u00e9 cibule, z\u00e1zvoru, \u010desneku a raj\u010dat. Tento zp\u016fsob p\u0159\u00edpravy zvan\u00fd bhunao je z\u00e1sadn\u00ed: sm\u011bs odva\u0159ujeme, m\u00edch\u00e1me a \u010dek\u00e1me, a\u017e se odpa\u0159\u00ed vlhkost a tuk se za\u010dne lesknout.\n\n\n\nPo roce 1947 si vys\u00eddlen\u00e9 rodiny p\u0159inesly sv\u00e9 recepty do Dill\u00ed. V Paharganji prod\u00e1vali Shri Diwan Chand a jeho syn Sita Ram Kohli sv\u00e9 chole bhature z mal\u00e9ho voz\u00edku p\u0159ipojen\u00e9ho k j\u00edzdn\u00edmu kolu. Dvojice chole bhature se pak stala st\u00e1lic\u00ed ned\u011bln\u00edch sn\u00eddan\u00ed, trh\u016f a svateb: tmav\u00e9 chole, nad\u00fdchan\u00fd chl\u00e9b, syrov\u00e1 cibule, nakl\u00e1dan\u00e9 zelen\u00e9 chilli papri\u010dky.\n\n\n\nNa uha\u0161en\u00ed ohn\u011b v \u00fastech skv\u011ble poslou\u017e\u00ed indick\u00e9 lass\u00ed\n\n\n\nHlavn\u00ed suroviny na chana masalu\n\n\n\n\n\n\n\nZ\u00e1kladem je cizrna kabuli. Po namo\u010den\u00ed se mus\u00ed uva\u0159it tak, aby byla uvnit\u0159 kr\u00e9mov\u011b m\u011bkk\u00e1, ale nerozpadala se na ka\u0161i. \u0160petka jedl\u00e9 sody j\u00ed pom\u016f\u017ee zm\u011bknout. \u010cern\u00fd \u010daj, su\u0161en\u00e1 amla, \u010dern\u00fd kardamom a sko\u0159ice provon\u00ed vodu na va\u0159en\u00ed a dodaj\u00ed typickou tmavohn\u011bdou barvu.\n\n\n\nMasala se p\u0159ipravuje z cibule, z\u00e1zvoru, \u010desneku, raj\u010dat, \u0159\u00edmsk\u00e9ho km\u00ednu, koriandru, ka\u0161m\u00edrsk\u00e9ho chilli a h\u0159ejiv\u00e9ho ko\u0159en\u00ed. Raj\u010data je t\u0159eba va\u0159it dostate\u010dn\u011b dlouho, aby ztratila syrovou chu\u0165. Anardana a amchur dod\u00e1vaj\u00ed ovocnou kyselost, kter\u00e1 o\u017eiv\u00ed chu\u0165 cizrny. Kala namak p\u0159id\u00e1v\u00e1 jemn\u00fd sirn\u00fd t\u00f3n, kter\u00fd oby\u010dejnou kuchy\u0148skou sol\u00ed nenahrad\u00edte.\n\n\n\nJako sladk\u00e1 te\u010dka se gulab jamun um\u011bj\u00ed po\u0159\u00e1dn\u011b p\u0159edv\u00e9st\n\n\n\nZ\u00e1le\u017e\u00ed tak\u00e9 na tuku. Gh\u00ed dod\u00e1v\u00e1 kulatou chu\u0165 s pra\u017een\u00fdmi t\u00f3ny, ho\u0159\u010di\u010dn\u00fd olej zase v\u00fdrazn\u011bj\u0161\u00ed \u0159\u00edz. Na z\u00e1v\u011br kasuri methi, \u010derstv\u00fd koriandr a z\u00e1zvor nakr\u00e1jen\u00fd na tenk\u00e9 nudli\u010dky dodaj\u00ed j\u00eddlu sv\u011b\u017eest. Pr\u00e1v\u011b kontrast mezi mou\u010dnatou cizrnou, zredukovanou om\u00e1\u010dkou, vo\u0148av\u00fdm tukem a \u017eivou kyselost\u00ed tvo\u0159\u00ed cel\u00e9 kouzlo chana masaly.\n\n\n\n\n\n\tAutentick\u00e1 chana masala\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\tNa va\u0159en\u00ed cizrny380 g cizrny kabuli (su\u0161en\u00e9, namo\u010den\u00e9 p\u0159es noc)3 tobolky \u010dern\u00e9ho kardamomu2 svitky sko\u0159ice0.25 l\u017ei\u010dky jedl\u00e9 sody3 l\u017e\u00edce chana dal (propl\u00e1chnut\u00e9ho a osu\u0161en\u00e9ho)s\u016fl (podle chuti)1 l\u017e\u00edce \u010dajov\u00fdch l\u00edstk\u016f591 ml vodyNa masalu2.5 l\u017ei\u010dky gh\u00ed2 l\u017ei\u010dky z\u00e1zvoru (nastrouhan\u00e9ho)4 zelen\u00e9 chilli papri\u010dky (nasekan\u00e9)1 l\u017ei\u010dka \u0159\u00edmsk\u00e9ho km\u00ednu1 l\u017ei\u010dka \u010desnekov\u00e9 pasty50 g cibule (nastrouhan\u00e9)169 g raj\u010datov\u00e9ho pyr\u00e91 l\u017ei\u010dka garam masaly (mlet\u00e9)1.5 l\u017ei\u010dky \u010derven\u00e9ho chilli (mlet\u00e9ho)1 l\u017ei\u010dka koriandru (mlet\u00e9ho)2 l\u017ei\u010dky masaly na choleNa spojen\u00ed a z\u00e1v\u011bre\u010dn\u00e9 va\u0159en\u00ed118 ml vodys\u016fl (podle chuti)Na dokon\u010den\u00ed a pod\u00e1v\u00e1n\u00ed1.5 hrsti \u010derstv\u00e9ho koriandru (nasekan\u00e9ho)bhature nebo m\u00e1slov\u00fd naan (k pod\u00e1v\u00e1n\u00ed)\t\n\t\n\t\tVa\u0159en\u00ed cizrny\u010cajov\u00e9 l\u00edstky, \u010dern\u00fd kardamom a sko\u0159ici vlo\u017ete do mu\u0161el\u00ednov\u00e9ho pl\u00e1t\u00fdnka a zava\u017ete do mal\u00e9ho uzl\u00ed\u010dku.Do tlakov\u00e9ho hrnce dejte cizrnu kabuli, uzl\u00ed\u010dek s ko\u0159en\u00edm, chana dal, s\u016fl, jedlou sodu a vodu. Dob\u0159e prom\u00edchejte.Va\u0159te pod tlakem, dokud hrnec 3kr\u00e1t nezap\u00edsk\u00e1, pot\u00e9 uzl\u00ed\u010dek vyjm\u011bte a odlo\u017ete stranou.P\u0159\u00edprava masalyV hlubok\u00e9 p\u00e1nvi rozeh\u0159ejte gh\u00ed, p\u0159idejte z\u00e1zvor, zelen\u00e9 chilli papri\u010dky a \u0159\u00edmsk\u00fd km\u00edn. Restujte 20 a\u017e 30 sekund.P\u0159idejte \u010desnekovou pastu a cibuli, dob\u0159e prom\u00edchejte a op\u00e9kejte 5 minut.P\u0159idejte raj\u010datov\u00e9 pyr\u00e9, dob\u0159e prom\u00edchejte a za ob\u010dasn\u00e9ho m\u00edch\u00e1n\u00ed va\u0159te 5 minut.P\u0159idejte garam masalu, \u010derven\u00e9 chilli, mlet\u00fd koriandr a masalu na chole. Dob\u0159e prom\u00edchejte a va\u0159te 2 minuty.Spojen\u00ed a z\u00e1v\u011bre\u010dn\u00e9 va\u0159en\u00edDo masaly p\u0159idejte uva\u0159enou cizrnu, p\u0159ilijte vodu a osolte podle chuti.Va\u0159te 15 a\u017e 20 minut, dokud se voda \u010d\u00e1ste\u010dn\u011b neodpa\u0159\u00ed a u cizrny nez\u016fstane jen trochu om\u00e1\u010dky. Nenechte ji \u00fapln\u011b vyschnout.Dokon\u010den\u00ed a pod\u00e1v\u00e1n\u00edOzdobte \u010derstv\u00fdm koriandrem a pod\u00e1vejte s bhature nebo m\u00e1slov\u00fdm naanem.\t\n\t\n\t\tMno\u017estv\u00ed vody p\u0159idan\u00e9 na z\u00e1v\u011br m\u016f\u017eete upravit podle po\u017eadovan\u00e9 konzistence, ale pindi chole mus\u00ed z\u016fstat s trochou om\u00e1\u010dky.\n\t\n\t\n\t\tPlat principalIndienne","_links":{"self":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/197071","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/comments?post=197071"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/197071\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media\/124845"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media?parent=197071"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/categories?post=197071"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/tags?post=197071"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}