Khatta Channa ( a Punjabi Indian Speciality Chickpeas Dish)

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READY IN: 24hrs 45mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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