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Black Chana with Potato
Black Chana with Potato
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Prep Time:
15 minutes
Cook Time:
80 minutes
Total Time:
1535 minutes
Chickpeas and potatoes cooked in flavorful Indian spices for a delicious vegetarian dish served with roti.
Ingredients:
  • 1 cup dried black chickpeas (garbanzo beans)
  • 1.5 teaspoons salt, divided
  • 0.5 teaspoon baking soda
  • 1 quart water
  • 1 onion, chopped
  • 1 clove garlic, chopped, or more to taste
  • 1 (1 inch) piece chopped fresh ginger
  • 3 tablespoons water
  • 3 tablespoons vegetable oil
  • 0.25 teaspoon cumin seeds
  • 2 pinches asafoetida powder
  • 4 potatoes, peeled and quartered
  • 1 teaspoon ground coriander
  • 1 teaspoon garam masala
  • 0.25 teaspoon ground turmeric
  • 0.25 teaspoon cayenne pepper
  • 2 cups water
  • 3 tablespoons tamarind paste, or more to taste
Instructions:
  • Rinse and sort chickpeas thoroughly under cold water. Combine them with 1/2 teaspoon of salt and baking soda in a large bowl, then add 1 quart of water. Let the chickpeas soak for 24 hours, then drain them.
  • Blend onion, garlic, and ginger with 3 tablespoons water in a blender until a smooth paste forms.
  • In a 4-quart pot over medium-high heat, warm oil. Add cumin seeds and asafoetida; sauté until fragrant and cumin seeds darken, about 1 minute. Add onion paste, being cautious of splattering, and stir well for about 5 minutes until combined and aromatic.
  • Combine chickpeas, potatoes, 1 teaspoon salt, coriander, garam masala, turmeric, and cayenne pepper with the onion-cumin mixture. Pour in 2 cups of water. Bring to a boil, cover, then simmer gently for 1 hour.
  • Add the tangy tamarind paste and cook, stirring occasionally, for an additional 10 minutes.

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