Lahori Channa is my latest recipe addition to my experiments in kitchen. This is a classical dish relished across India especially famous in Northern India and Pakistan usually eaten with Indian breads like Batura, Poori or Naans. During my recent visit to Delhi, Channa with Batura was sold as a snack, every corner store made their own version. Channa usually here in US is made with Garbanzo beans however, Lahori channa is made with black chic peas and it is different in terms of spices used.
(Serves 6-8 people)
2 cups black chic peas (soaked overnight)
2 red onions chopped finely
2 tomatoes cubed into small pieces
2 tea bags
2 tbsp Anar dana powder (pomegranate powder)
1 ½ tbsp amchur powder (dry mango powder)
2tbp Store brought Channa masala powder (I personally love MDH channa masala)
2 tbsp Kashmiri chili powder (use regular if not available)
2 tbsp Ginger garlic paste
3-4 green chilies slit lengthwise
1 tbsp turmeric powder
1 tbsp tamarind paste (this is optional)
Salt according to taste.
1. Soak Channa over night.
2. To the soaked channa, add tea bags which are tied in a cheesecloth (makes it easy to remove after cooking), salt and turmeric.
3. Pressure cook above until three whistles.
4. Once, it cools down drain chickpeas and save water for later use and discard tea bags.
5. In a separate vessel, heat 2 tbsp of oil when hot add ginger garlic paste, amchur powder, anar dhana powder, chili powder and channa masala.
6. Fry until they release aroma approximately 1-2 minutes
7. To this add finely chopped onions and fry until onions turn translucent
8. Add tomatoes and fry until they blend in.
9. Add boiled chickpeas and mix well add about a cup of saved water, adjust salt and cover cooked for about 10-12 minutes.
10. Check occasionally and add more water if required.
Remove from heat, garnish with onions, lemon and coriander, and serve with your choice of breads like pooris, rotis, naans or my favorite batura.
This is my entry for Srivalli's my-legume-love-affair.