BLACK CHANA WITH POTATO

Black Chana with Potato image

Classic Indian Kala Chana recipe. A bit tart, but very wholesome. Great source of protein for a vegans. Can be served with either chapati/roti or basmati rice.

Provided by hgadhia

Categories World Cuisine Recipes Asian Indian

Time P1DT1h35m

Yield 6

Number Of Ingredients 18

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

Steps:

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.

Nutrition Facts : Calories 320.3 calories, Carbohydrate 52.2 g, Fat 9.2 g, Fiber 9.9 g, Protein 9.8 g, SaturatedFat 1.4 g, Sodium 713.9 mg, Sugar 5.5 g