>> Wednesday, November 13, 2013
So here's my tribute to Tarla Dalalji with a recreation of her dish. I am obsessed with Chhole and it was only naturally I collected all her Channa dishes in one place. Though we decided last week, it was only this morning that I finally was able to make something. This Khatte Chane is sounded such a delicious treat, so I had to do it. I saved up a small portion of boiled channa since this weekend, when this was to have been cooked. Finally I had to do with just a small portion, no doubt will be making it again.
Khatte Chane | Spicy curried Chickpea
Preparation Time: 5
Cooking Time: 10
Soaking time : Overnight
Kabuli chana (white chick peas) - 1 cup
Tamarind pulp or tamarind (imli) water - 1 tsp
Onions - 1 small
Tomatoes, sliced - 1/2
Green chillies, chopped - 2
Ginger, grated - 1/"
Chole masala - 1/2 tsp
Salt to taste
Oil - 2 tsp
Spice powders :
Roasted cumin powder -1/2
Roasted Coriander powder - 1/2 tsp
Turmeric powder a pinch
How to make the Khatter Chane
Wash chana dal and soak it overnight. Pressure cook the channa till done. Drain and store if not using right away. Else keep it aside.
Heat a pan with 2 tsp oil, jeera, coriander powder, chana masala, red chilli powder, salt and fry for 1-2 minutes.
Add the ginger and green chillies and continue frying.
Once this is done, add tamarind juice in the pan and mix them well.
Bring the mixture to a boil, add chana dal to the mixture.
Cook for 5-6 minutes.
Garnish with onion, tomato slices, and fresh coriander.
Khatte Chane is served with kulchas,bread, or bhaturas. However I served with corn rice. Will surely be making this again with Kulchas.
Having boiled frozen channa is always such a boon. Just before using, bring to room temperature and cook.