Khatta Channa ( a Punjabi Indian Speciality Chickpeas Dish)

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

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

Ingredients

• 100  g  black channa, washed and soaked in plenty of water,overnight (black chickpeas, NOT white chickpeas)
• 2  tablespoons  pure wesson canola oil
• 1⁄4 teaspoon asafoetida powder
• 1⁄4 teaspoon ground fenugreek
• 1⁄2 teaspoon coriander powder
• 1⁄2 teaspoon turmeric powder
• 1⁄2 teaspoon red chili powder
•  salt
• 1  tablespoon gram flour
• 1⁄2 cup tamarind juice
• 2 1⁄2-3  cups water
• 1  tablespoon 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!