Khatta Channa ( a Punjabi Indian Speciality Chickpeas Dish)
- 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)
- 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
- 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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Reviews
-
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!
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<p>Hi Everybody! Thanks for stopping by in my little niche of the mighty Zaar world. <br />Here is a quick link to the beauty recipes I've posted (highest rated so far):http://www.recipezaar.com/r/chef=6357/253/451/18/ls=h <br /> <br />A few things I've done:- <br /> <br />1. Worked part time as a Telemarketer in Oman in the Crowne Plaza Hotel. <br /> <br />2. Worked as a Certified Professional Tarotist (Tarot Card Reader) and done accurate predicitions for many people from different parts of the world, most memorable of which is the reading I did for my college Law lecturer and it came true. <br /> <br />3. Written nearly 1000 poems several of which have been published in leading newspapers, ezines and magazines both in Oman and India. <br /> <br />4. Worked as a Moderator on www.allpoetry.com - my BEST and FAVOURITE site on the internet. <br /> <br />My other interests include: Numerology, Vaastu Shastra, Feng Shui, Face Reading, Reiki and Astrology! I am really very keen on getting well-versed with metaphysical sciences such as Astrology, I-Ching, Feng Shui, Runes, Enneagram, Kabbalah and many more. <br /> <br />I love researching on the mythology of ancient Goddesses and then condensing my research into poems. <br /> <br />In the mood to gift me something? Here's what I'd love - A Nissan 350Z {my dream car}</p>