Black Chana with Potato

Classic Indian Kala Chana recipe. A bit tart, but very wholesome. Great source of protein for a vegans. Can be served with either chapati/roti or basmati rice.

• Preparation Time: 15 mins
• Cooking Time: 1 hr 20 mins
• Total Time: 1 hr 35 mins
• Calories: 320 Calories

Ingredients

• ½ teaspoon baking soda
• 3 tablespoons water
• 2 cups water
• 1 onion, chopped
• 3 tablespoons vegetable oil
• ¼ teaspoon cayenne pepper
• 1 teaspoon garam masala
• 4 potatoes, peeled and quartered
• ¼ teaspoon ground turmeric
• 1 quart water
• 1 ½ teaspoons salt, divided
• ¼ teaspoon cumin seeds
• 1 teaspoon ground coriander
• 1 clove garlic, chopped, or more to taste
• 1 cup dried black chickpeas (garbanzo beans)
• 1 (1 inch) piece chopped fresh ginger
• 2 pinches asafoetida powder
• 3 tablespoons tamarind paste, or more to taste

Recipe Instructions

Step 1

Sort and clean chickpeas and wash them under cold water; drain. Combine chickpeas, 1/2 teaspoon salt, and baking soda in a large bowl; add 1 quart water. Soak chickpeas for 24 hours; drain.

Step 2

Combine onion, garlic, and ginger in a blender; add 3 tablespoons water. Blend mixture at high speed until a smooth paste forms.

Step 3

Heat vegetable oil in a 4-quart pot over medium-high heat. Add cumin seeds and asafoetida; cook and stir until asafoetida expands and cumin seeds darken, about 1 minute. Stir onion paste into cumin mixture, taking great care to avoid splattering. Cook and stir mixture until well mixed and fragrant, about 5 minutes.

Step 4

Stir chickpeas, potatoes, 1 teaspoon salt, coriander, garam masala, turmeric, and cayenne pepper into onion-cumin mixture; add 2 cups water. Bring liquid to a boil and cover pot; reduce heat and gently simmer for 1 hour. Stir tamarind paste into chickpea mixture; cook, stirring occasionally, for 10 minutes more.