Kala Chana Aur Aloo (Black Chickpeas With Potatoes) Recipe
Ingredients
| Chickpeas | 1 Cup (16 tbs) | |
| Salt | 1 1/2 Teaspoon | |
| Baking soda | 1/2 Teaspoon | |
| 1 medium-sized onion, peeled and chopped | ||
| Garlic | 3 Clove (5gm), chopped | |
| A piece of fresh ginger about 1 inch square, peeled and chopped | ||
| Vegetable oil | 3 Tablespoon | |
| A generous pinch ground asafetida or tiny lump asafetida | ||
| Cumin seeds | 1/4 Teaspoon | |
| 4 medium-sized potatoes, peeled and quartered | ||
| Ground coriander | 1 Teaspoon | |
| Turmeric | 1/4 Teaspoon | |
| Garam masala | 1 Teaspoon | |
| Cayenne pepper | 1/2 Teaspoon | |
| 3-4 tablespoons tamarind paste or 2 tablespoons lemon juice | ||
Directions
Sort and clean the chickpeas and wash them under cold water.
Drain.
Soak for 24 hours in a bowl containing 1/2 teaspoon of the salt, the baking soda, and a quart of water.
Place chopped onion, garlic, and ginger in the container of an electric blender with 3 tablespoons of water.
Blend at high speed until you have a smooth paste.
In a 4-quart heavy-bottomed pot, heat the oil over a medium-high flame.
When very hot, put in the asafetida and the cumin seeds.
After a few seconds, when the asafetida expands and the cumin darkens, put in the paste from the blender, keeping face averted.
Fry, stirring, for about 5 minutes.
Now drain the chickpeas and add them to the pot.
Also put in the potatoes, coriander, turmeric, garam masala, 1 teaspoon salt, the cayenne pepper, and 2 cups of water.
Bring to a boil.
Cover, and allow to simmer gently for 1 hour.
Add 3 to 4 tablespoons of tamarind paste or lemon juice (you could use more or less) to chickpeas according to tartness desired.
Stir.
Check salt.
Cook for another 10 minutes, stirring occasionally.
To serve: This dish tastes very good with hot pooris or parathas.
Some kind of relish—perhaps Cucumber and Tomato with Lemon Juice—should be served with it.
For a more complete meal add meat and a green vegetable dish.
Drain.
Soak for 24 hours in a bowl containing 1/2 teaspoon of the salt, the baking soda, and a quart of water.
Place chopped onion, garlic, and ginger in the container of an electric blender with 3 tablespoons of water.
Blend at high speed until you have a smooth paste.
In a 4-quart heavy-bottomed pot, heat the oil over a medium-high flame.
When very hot, put in the asafetida and the cumin seeds.
After a few seconds, when the asafetida expands and the cumin darkens, put in the paste from the blender, keeping face averted.
Fry, stirring, for about 5 minutes.
Now drain the chickpeas and add them to the pot.
Also put in the potatoes, coriander, turmeric, garam masala, 1 teaspoon salt, the cayenne pepper, and 2 cups of water.
Bring to a boil.
Cover, and allow to simmer gently for 1 hour.
Add 3 to 4 tablespoons of tamarind paste or lemon juice (you could use more or less) to chickpeas according to tartness desired.
Stir.
Check salt.
Cook for another 10 minutes, stirring occasionally.
To serve: This dish tastes very good with hot pooris or parathas.
Some kind of relish—perhaps Cucumber and Tomato with Lemon Juice—should be served with it.
For a more complete meal add meat and a green vegetable dish.
Chef
