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 caloriescarbohydrate: 52.2 gcholesterol: : -fat: 9.2 gfiber: 9.9 gprotein: 9.8 gsaturatedFat: 1.4 gservingSize: -sodium: 713.9 mgsugar: 5.5 gtransFat: : -unsaturatedFat: : -
Directions Black Chana with Potato
Directions
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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.