Khatte Channe

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.