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Black Chana with Potato |
"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."
Ingredients :
- 1 cup dried black chickpeas (garbanzo beans)
- 1 1/2 teaspoons salt, divided
- 1/2 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
- 1/4 teaspoon cumin seeds
- 2 pinches asafoetida powder
- 4 potatoes, peeled and quartered
- 1 teaspoon ground coriander
- 1 teaspoon garam masala
- 1/4 teaspoon ground turmeric
- 1/4 teaspoon cayenne pepper
- 2 cups water
- 3 tablespoons tamarind paste, or more to taste
Instructions :
Prep : 15M | Cook : 6M | Ready in : P1D |
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- 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.
- Combine onion, garlic, and ginger in a blender; add 3 tablespoons water. Blend mixture at high speed until a smooth paste forms.
- 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.
- 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.
Notes :
- Nutrition data for this recipe includes the full amount of soaking water with salt and baking soda. The actual amount consumed will vary.
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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