Black Chana With Potato Recipes

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BLACK CHANA WITH POTATO



Black Chana with Potato image

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

1 cup dried black chickpeas (garbanzo beans)
1 ½ teaspoons salt, divided
½ 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
¼ teaspoon cumin seeds
2 pinches asafoetida powder
4 potatoes, peeled and quartered
1 teaspoon ground coriander
1 teaspoon garam masala
¼ teaspoon ground turmeric
¼ teaspoon cayenne pepper
2 cups water
3 tablespoons tamarind paste, or more to taste

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



Potato Chana Masala image

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

1 tablespoon canola oil
1 1/2 teaspoons each suraj coriander and cumin seeds
1/2 teaspoon each salt and turmeric
2 large onions, chopped
3 garlic cloves, minced
1 jalapeno, finely diced
1 large sweet potato, cut in 1/2-inch cubes
1 medium potato, cut into 1/2 inch cubes
1 (540 ml) can suraj chickpeas, drained and rinsed
2 large tomatoes, chopped (about 3 cups/750 mL)
1/2 cup chopped fresh coriander
1 tablespoon fresh lemon juice

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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