Black Chana with Potato recipe

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Ingredients

1 cup dried black chickpeas (garbanzo beans)
1 ½ teaspoons salt, divided
½ teaspoon baking soda
1 quart water
1 onion, chopped
1 clove garlic, chopped, or more to taste
1 (1 inch) piece chopped fresh ginger
3 tablespoons water
3 tablespoons vegetable oil
¼ teaspoon cumin seeds
2 pinches asafoetida powder
4 potatoes, peeled and quartered
1 teaspoon ground coriander
1 teaspoon garam masala
¼ teaspoon ground turmeric
¼ teaspoon cayenne pepper
2 cups water
3 tablespoons tamarind paste, or more to taste

Nutrition Info

320.3 calories
carbohydrate: 52.2 g
cholesterol: : -
fat: 9.2 g
fiber: 9.9 g
protein: 9.8 g
saturatedFat: 1.4 g
servingSize: -
sodium: 713.9 mg
sugar: 5.5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Sort and clean chickpeas and wash them under cold water, drain. Combine chickpeas, 1/2 teaspoon salt, and baking soda in a large bowl, add 1 quart water. Soak chickpeas for 24 hours, drain.

  2. Combine onion, garlic, and ginger in a blender, add 3 tablespoons water. Blend mixture at high speed until a smooth paste forms.

  3. Heat vegetable oil in a 4-quart pot over medium-high heat. Add cumin seeds and asafoetida, cook and stir until asafoetida expands and cumin seeds darken, about 1 minute. Stir onion paste into cumin mixture, taking great care to avoid splattering. Cook and stir mixture until well mixed and fragrant, about 5 minutes.

  4. Stir chickpeas, potatoes, 1 teaspoon salt, coriander, garam masala, turmeric, and cayenne pepper into onion-cumin mixture, add 2 cups water. Bring liquid to a boil and cover pot, reduce heat and gently simmer for 1 hour. Stir tamarind paste into chickpea mixture, cook, stirring occasionally, for 10 minutes more.

Recipe Yield

6 servings

Recipe Note

Classic Indian Kala Chana recipe. A bit tart, but very wholesome. Great source of protein for a vegans. Can be served with either chapati/roti or basmati rice.

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