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Home  »  Recipes  »  Vegetarian  »  Khatte Channe (fat free)

Khatte Channe (fat free)

Recipe By : Niru Gupta
Type: Vegetarian Serving: 4-6

Ingredients

  • Kabuli Channas (Chick Peas) 2 cups (250 g), soaked overnight
  • Salt 2 tsp or to taste
  • Zeera (Cumin seeds ) 2 tsp
  • Onions, grated 1 cup (250 g)
  • Ginger, finely chopped 1 tbsp
  • Garlic, finely chopped 1 tsp
  • Dhania (Coriander) powder 1 tbsp
  • Garam masala (p  ) 1 tsp
  • Chilli powder 1 tsp
  • Haldi (Turmeric) ½ tsp
  • Imli (Tamarind) paste, thick 1 tbsp ( or made of 20 g imli )
  • Pudina (Mint)leaves, finely chopped ½ cup
  • Green chillies, slit 3-4 or to taste
  • Hara Dhania (Coriander) leaves for garnish
 

Preparation

  • Drain the channas and cook till tender, in fresh water, along with the salt. Drain and keep the water and channas separate, till required.
  • Soak tamarind in water and strain pulp, and keep aside.

  • Dry roast the zeera in the saucepan till they splutter, and then add onions, ginger and garlic. Stir- fry till the onions are dark brown, keeping the heat on high or low, depending on how often you are stirring. You will have to sprinkle water a few times to avoid scotching.

  • Add the dhania powder, garam masala, chilli powder and haldi, stir a few times then add the green chillies. Mix well and add the channas and turn around for about ½ a minute. Measure the liquid of the channas, add enough water to measure upto 2 cups and add to the mixture.

  • Add the chopped mint and bring to a boil and then simmer for about 15 minutes, or till well blended.

  • Add the imli, and serve hot, garnished with the hara dhania—try having it with bread or kulcha!

 
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