Black Chana with Potato
Recipe information
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Cooking:
15 min.
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Servings per container:
6
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Ingredients for - Black Chana with Potato

1. Dried black chickpeas (garbanzo beans) - 1 cup
2. Salt, divided - 1 ½ teaspoons
3. Baking soda - ½ teaspoon
4. Water - 1 quart
5. Onion, chopped - 1
6. Garlic, chopped, or more to taste - 1 clove
7. Chopped fresh ginger - 1 (1 inch) piece
8. Water - 3 tablespoons
9. Vegetable oil - 3 tablespoons
10. Cumin seeds - ¼ teaspoon
11. Asafoetida powder - 2 pinches
12. Potatoes, peeled and quartered - 4
13. Ground coriander - 1 teaspoon
14. Garam masala - 1 teaspoon
15. Ground turmeric - ¼ teaspoon
16. Cayenne pepper - ¼ teaspoon
17. Water - 2 cups
18. Tamarind paste, or more to taste - 3 tablespoons

How to cook deliciously - Black Chana with Potato

1. Stage

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. Stage

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

3. Stage

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. Stage

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.