Ingredients
-
100
-
2
-
1/4
-
1/4
-
1/2
-
1/2
-
1/2
-
-
1
-
1/2
-
-
-
-
-
Directions
Khatta Channa ( a Punjabi Indian Speciality Chickpeas Dish),My mom is addicted to this because of her Punjabi roots. I, in turn, thanks to genetics, follow in line;).,This was really good. I didn’t have black chickpeas, so I just used regular. I was afraid it would be too sour, but once I put it over the rice it was just fine. Instead of soaking the chickpeas overnight, I quick-soaked them for about an hour in boiling water, then cooked them completely before proceeding. For the water added later in the recipe, used the cooking liquid from the chickpeas. I didn’t measure it, but it looked like about 2 cups. I doubled the cayenne to 1 teaspoon and it still came out mildly spicy (for me). I plan to try this again when I get some black chickpeas and also add some vegetables so it’s more of a one-dish meal. Thanks so much for sharing, Charishma!,My mom is addicted to this because of her Punjabi roots. I, in turn, thanks to genetics, follow in line;).
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Steps
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1
Done
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Soak the Black Channa Overnight in a Large Bowl With Lots of Water. |
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2
Done
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the Water Level Should Be Atleast 3 Inches Above the Level of the Black Channa{chickpeas}. |
|
3
Done
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the Next Morning, Drain Out the Water Completely and Wash the Channa in a Bowl of Fresh and Clean Water. |
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4
Done
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Now, Put the Washed Channa in a Large Pot. |
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5
Done
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Add Water{should Be 2-3 Inches Over the Level of the Chickpeas}. |
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6
Done
|
Boil the Chickpeas on High Heat. |
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7
Done
|
Heat Oil in a Pot. |
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8
Done
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Add Asafoetida, Fenugreek, Corriander, Turmeric and Red Chilli Powders With Salt to Taste. |
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9
Done
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Mix Well and Stir-Fry For a Few Seconds. |
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10
Done
|
Prepare Tamarind Water by Dissolving a Lemon-Sized Piece of Tamarind in 1/2 Cup of Hot Water. |
