- 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
- 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.
05/07/2018
recipepes.com
Black Chana with Potato, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
