Khatta Channa (A Punjabi Indian Speciality Chickpeas Dish)

Time

Prep 1440 min · Cook 45 min · 1485 min total

Difficulty

hard

1. 1

   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}.

2. 2

   The next morning, drain out the water completely and wash the channa in a bowl of fresh and clean water.

3. 3

   Now, put the washed channa in a large pot. Add water{should be 2-3 inches over the level of the chickpeas}.

4. 4

   Boil the chickpeas on high heat. Heat oil in a pot. Add asafoetida, fenugreek, corriander, turmeric and red chilli powders with salt to taste.

5. 5

   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.

6. 6

   Squeeze the tamarind ball really hard to let its juices flow into the water. Pass this through a strainer and into a bowl.

7. 7

   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.

8. 8

   Add this mixture and the tamarind water to the pot containing all the spice powders{masalas}.

9. 9

   Stir well and bring to a boil. Lower flame, add the boiled chickpeas, dry mango powder and 2 1/2- 3 cups of water.

10. 10

    Boil for 10-15 minutes on medium flame. Remove from flame. Serve hot over a bowl of white long-grain Basmati rice.

    15 min

Notes and swaps

Allergens

Not assessed yet. Check each ingredient if you have an allergy.