Black Chana With Potato Recipe

Name: Black Chana With Potato
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1
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.
2
Combine onion, garlic, and ginger in a blender; add 3 tablespoons water. Blend mixture at high speed until a smooth paste forms.
3
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.
4
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.

292

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1 cup dried black chickpeas (garbanzo beans), 1 1/2 teaspoons salt, divided, 1/2 teaspoon baking soda, 1 quart water, and more.

Yes, Black Chana With Potato falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Black Chana With Potato

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