Black Chana With Potato Recipes
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.
Provided by hgadhia
Categories World Cuisine Recipes Asian Indian
Time P1DT1h35m
Yield 6
Number Of Ingredients 18
Steps:
- 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.
- Combine onion, garlic, and ginger in a blender; add 3 tablespoons water. Blend mixture at high speed until a smooth paste forms.
- 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.
- 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.
Nutrition Facts : Calories 320.3 calories, Carbohydrate 52.2 g, Fat 9.2 g, Fiber 9.9 g, Protein 9.8 g, SaturatedFat 1.4 g, Sodium 713.9 mg, Sugar 5.5 g
POTATO CHANA MASALA
Baked potatoes night after night can suck the life out of any dinner creation. Step outside your comfort zone and use these spuds to make a dish inspired by the cuisine of India.
Provided by Mary Jenny
Categories Indian
Time 30m
Yield 4 , 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat oil in saucepan over medium-high heat; cook coriander, cumin, salt and turmeric for 30 seconds, stirring.
- Stir in onions; cook for 7 to 9 minutes, stirring occasionally and adding up to 1/2 cup (125 mL) water if pan is too dry, or until softened.
- Stir in garlic and jalapeño; cook, stirring, for 3 minutes.
- Stir in sweet and regular potatoes; cook for 8 minutes, stirring occasionally, or until potatoes are slightly tender.
- Stir in chickpeas, tomatoes and a little water if mixture is too thick. Reduce heat to low and cover.
- Simmer for 8 to 10 minutes or until vegetables are tender. Remove from heat; stir in coriander and lemon juice. Serve with rice.
Nutrition Facts : Calories 317.8, Fat 5.6, SaturatedFat 0.5, Sodium 438.4, Carbohydrate 59, Fiber 10.8, Sugar 7.7, Protein 10.3
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