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Home  »  Recipes  »  Dal  »  Khatte Channe

Khatte Channe

Chickpeas, prepared in a tangy combination of spices
Recipe By : Niru Gupta
Type: Dal Serving: 4 Cooking Time: 30 minutes after boiling channas

Ingredients

  • 250 gms.(2 cups) Chick Peas (Kabuli Channas), soaked 5-6 hours or overnight with
  • ½ tsp baking  (meetha ) soda
  • 1 tbsp oil + ¼ cup (60 gms) oil
  • 1 cup (250 g) finely chopped onions
  • 1 tbsp finely sliced ginger
  • 4 tbsp.(25 gms)   Channa Masala
  • 3-4 green chillies, slit
  • 1 walnut sized round (20 gms) tamarind OR 1 tbsp tamarind concentrate
  • ¼ cup finely chopped mint (pudina) leaves
  • ¼ cup finely chopped coriander leaves (hara dhania
  • Onion rings and coriander leaves to garnish
 

Preparation

  • Soak the tamarind in hot water for about 1/2 an hour, and extract the pulp.
  • Drain the chick peas and transfer on to a pan. Add 1 tbsp oil, and water to cover and come up to 1” above it. Cook till tender. (If using a pressure cooker, simmer for about 15 mins. after the weight begins to jiggle.

  • When cooked, strain the water and keep the peas and water aside till required.

  • In a heavy bottomed sauce-pan, heat the oil and add the chopped onions and ginger and sauté till a light

  • brown. Add the masala and sauté some more.

  • Add the chick peas and the green chillies and turn around for about 1/2 a minute. Measure the water that had been kept aside, add enough water to measure up to 2 cups and add to the chick peas.

  • Add the chopped mint and coriander leaves, bring to a boil and then simmer for about 15 minutes.

  • Add the tamarind pulp, simmer a minute or so and serve hot, garnished with the onion rings and coriander leaves.

 
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Current Rating 4/5 (1 votes)
  
 
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