Khatta Channa ( a Punjabi Indian Speciality Chickpeas Dish) |
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Prep Time: 1440 Minutes Cook Time: 45 Minutes |
Ready In: 1485 Minutes Servings: 4 |
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My mom is addicted to this because of her Punjabi roots. I, in turn, thanks to genetics, follow in line;). 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 asafetida 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!
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