Khatte Channe (fat free)

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!