Best Khatta Channa A Punjabi Indian Speciality Chickpeas Dish Recipes

Khatta Channa ( a Punjabi Indian Speciality Chickpeas Dish) image

Provided by Charishma_Ramchanda

Categories Curries

Time P1DT45m

Yield 4 serving(s)

Number Of Ingredients 12

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 asafoetida 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)

Steps:

Soak the black channa overnight in a large bowl with lots of water.
The water level should be atleast 3 inches above the level of the black channa{chickpeas}.
The next morning, drain out the water completely and wash the channa in a bowl of fresh and clean water.
Now, put the washed channa in a large pot.
Add water{should be 2-3 inches over the level of the chickpeas}.
Boil the chickpeas on high heat.
Heat oil in a pot.
Add asafoetida, fenugreek, corriander, turmeric and red chilli powders with salt to taste.
Mix well and stir-fry for a few seconds.
Prepare tamarind water by dissolving a lemon-sized piece of tamarind in 1/2 cup of HOT water.
Squeeze the tamarind ball really hard to let its juices flow into the water.
Pass this through a strainer and into a bowl.
Your tamarind water is ready.
In a bowl, dissolve the gramflour in 3 tbsps.
of water.
Mix this really well ensuring that no lumps remain.
Add this mixture and the tamarind water to the pot containing all the spice powders{masalas}.
Stir well and bring to a boil.
Lower flame, add the boiled chickpeas, dry mango powder and 2 1/2- 3 cups of water.
Boil for 10-15 minutes on medium flame.
Remove from flame.
Serve hot over a bowl of white long-grain Basmati rice.
Enjoy!

Chana Punjabi (Indian Chickpea Stew) image

Provided by gailanng

Categories Beans

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 15

1 tablespoon canola oil or 1 tablespoon mild vegetable oil
1 medium onion, chopped
2 teaspoons minced garlic
1 teaspoon minced ginger
1 small thai bird chili, chopped
2 large tomatoes, chopped
1 1/2 teaspoons paprika
1 teaspoon salt, to taste
1 teaspoon ground coriander
1/2 teaspoon garam masala
1/4 teaspoon turmeric
1 teaspoon fresh lemon juice
2 (15 ounce) cans chickpeas, drained
2 tablespoons minced cilantro
cooked rice, for serving

Steps:

In a medium saucepan over medium-low heat, heat oil and add onion. Saute until translucent and soft, about 5 minutes. Add garlic, ginger and chili and saute until soft and fragrant, about 3 minutes. Add tomatoes and 1/4 cup water. Cover and cook until tomatoes are very soft, about 5 minutes, then remove from heat.
Puree mixture in blender or food processor until smooth. Return to pan and place over medium heat. Add paprika, 1 teaspoon salt, coriander, garam masala, turmeric and lemon juice. Add chickpeas and bring to a boil, then reduce heat to low.
Cover and simmer until sauce is thick and chickpeas are soft, about 45 minutes. Stir pan about every 10 minutes, adding water as needed to prevent burning. Stir in cilantro, adjust salt as needed and serve with cooked rice, if desired.