Excellent! Delicious Channae that I served w/homemade puris. I would add a little gravy next time. But even without the gravy, you've made an ignorant channa maker into a pro, w/an easy can't go wrong recipie that tastes absolutely fabulous!
healthy tastey lo cal lo budget meal
I tried this recipe last night and found it a bit intense with a sort of vingery tang, and I'm usually the sort to favor strong flavors. I'm willing to blame it on the fact that I'm still figuring out exactly how best to use tamarind, given the varying forms in which it is commercially available. I used Tamicon tamarind concentrate in this recipe, and I believe that contributed to the intense acidic quality of the dish. I also used a bit of reconstituted tomato paste, for lack of having any fresh tomatoes on hand. In the future, I would reduce the tamarind by half, as suggested by another reviewer, and try this recipe with a fresh tomato.
these are so flippin good! They are definatly going to replace my current chaneh recipe that go with bhatooras. I made this today for my anti-chicken-eating husband and he loved them! A difference that I made was that i used one can of garbanzo beans instead of soaking a cup overnight. I also didn't use asofetida because I didn't have any, and instead of ghee I just used a some oil. We had these with parathas but next time we will have these with some bhatooras. Ahhh soooo good :) Charishma, ur recipes are awesome. Especially your indian/pakistani ones. I use recipes often because I'm still compiling a collection of my own recipes, and your recipes have become a staple in them :)
I have been a long-time member but I believe this was my first Recipezaar recipe I tried years ago. It is absolutely delicious and really made me go crazy for anything tamarind. I always enjoy reading your recipes, Charishma, because I know they'll be great every time! Thanks for submitting.
We thoroughly enjoyed this! I added 2 cups of vegetable broth when I added the tomatoes and let it reduce as the dish cooked for a bit more sauce. Other than that, we followed the recipe to the letter.
This was an AMAZING recipe! It has the perfect amount of everything and tasted delicious with my home made naan bread. I recommend this to all the veggies out there! -V
Really good results--especially with the mushrooms (I added baby portabellas). I took a few shortcuts--canned chickpeas and fire roasted tomatoes. I used a few tablespoons of jarred red jalapenoes. I left out the tamarind and asafetida powder since I did not have them in my pantry. I also just added the cinnamon and cloves to the rest of the spice mix and did not use any ghee. Despite the changes, the dish was very simple and tasty! I served this with store bought garlic naan and grilled chicken spiced with curry.
Simply FANTASTIC! My children have become huge fans of Indian food in the last year, and I tried my first Indian dinner the day after Thanksgiving. This was by far the favorite dish of the six we made! It was just delicious! My son, the "critic" who spent a month in India last year, was almost raving about it- almost! I will be making this many many times in the coming years, and have sent the recipe with my son and two daughters! Thank you, Char! (oh, and I told them all about you during dinner!)