Khatta Channa ( a Punjabi Indian Speciality Chickpeas Dish)

Submitted by Charishma_Ramchandani

"My mom is addicted to this because of her Punjabi roots. I, in turn, thanks to genetics, follow in line;)."

 

• Ready In: 24hrs 45mins
• Ingredients: 12
• Serves: 4

ingredients

• 100 g black channa, washed and soaked in plenty of water,overnight (black chickpeas, NOT white chickpeas)
• 29.58 ml pure wesson canola oil
• 1.23 ml asafoetida powder
• 1.23 ml ground fenugreek
• 2.46 ml coriander powder
• 2.46 ml turmeric powder
• 2.46 ml red chili powder
• salt
• 14.79 ml gram flour
• 118.29 ml tamarind juice
• 591.47-709.77 ml water
• 14.79 ml mango powder (amchur)

directions

1. Soak the black channa overnight in a large bowl with lots of water.
2. The water level should be atleast 3 inches above the level of the black channa{chickpeas}.
3. The next morning, drain out the water completely and wash the channa in a bowl of fresh and clean water.
4. Now, put the washed channa in a large pot.
5. Add water{should be 2-3 inches over the level of the chickpeas}.
6. Boil the chickpeas on high heat.
7. Heat oil in a pot.
8. Add asafoetida, fenugreek, corriander, turmeric and red chilli powders with salt to taste.
9. Mix well and stir-fry for a few seconds.
10. Prepare tamarind water by dissolving a lemon-sized piece of tamarind in 1/2 cup of HOT water.
11. Squeeze the tamarind ball really hard to let its juices flow into the water.
12. Pass this through a strainer and into a bowl.
13. Your tamarind water is ready.
14. In a bowl, dissolve the gramflour in 3 tbsps.
15. of water.
16. Mix this really well ensuring that no lumps remain.
17. Add this mixture and the tamarind water to the pot containing all the spice powders{masalas}.
18. Stir well and bring to a boil.
19. Lower flame, add the boiled chickpeas, dry mango powder and 2 1/2- 3 cups of water.
20. Boil for 10-15 minutes on medium flame.
21. Remove from flame.
22. Serve hot over a bowl of white long-grain Basmati rice.
23. Enjoy!

Reviews

[Spice Princess]

This was really good. I didn't have black chickpeas, so I just used regular. I was afraid it would be too sour, but once I put it over the rice it was just fine. Instead of soaking the chickpeas overnight, I quick-soaked them for about an hour in boiling water, then cooked them completely before proceeding. For the water added later in the recipe, I used the cooking liquid from the chickpeas. I didn't measure it, but it looked like about 2 cups. I doubled the cayenne to 1 teaspoon and it still came out mildly spicy (for me). I plan to try this again when I get some black chickpeas and also add some vegetables so it's more of a one-dish meal. Thanks so much for sharing, Charishma!