Khatta Channa ( A Punjabi Indian Speciality Chickpeas Dish)

Total Time: 24 hrs 45 mins Preparation Time: 24 hrs Cook Time: 45 mins

Ingredients

• Servings: 4
• 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)

Recipe

• 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!