Dairy-Free Amritsari Channa
Dive into the rich, aromatic world of *Dairy-Free Amritsari Channa*, a flavorful vegan rendition of the classic Punjabi dish. This recipe combines tender, protein-packed chickpeas simmered in a robust blend of spices like chole masala, garam masala, turmeric, and coriander. The secret to its unique depth lies in boiling the chickpeas with a black tea bag and fragrant bay leaf, imparting a subtle earthiness and signature dark hue. Fresh ginger, garlic, green chilies, and pureed tomatoes create the perfect base for a luscious, dairy-free gravy. Ready in just two hours, it's ideal for a wholesome family dinner or a plant-based feast. Garnish with fresh coriander and a splash of lemon juice, and serve it with rice or fluffy naan for a comforting yet vibrant meal that will have everyone coming back for seconds. Perfect for those seeking an authentic Indian curry, this Amritsari channa promises to impress!
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Recipe Information
Ingredients
- 250 grams Dried chickpeas
- 1 liter Water
- 1 piece Black tea bag
- 1 piece Bay leaf
- 3 tablespoons Oil
- 1 medium Onion, finely chopped
- 4 pieces Garlic cloves, minced
- 1 inch piece Fresh ginger, grated
- 2 pieces Green chilies, chopped
- 2 large Tomatoes, pureed
- 2 teaspoons Chole masala
- 1 teaspoon Garam masala
- 0.5 teaspoon Turmeric powder
- 0.5 teaspoon Red chili powder
- 1 teaspoon Coriander powder
- 1 teaspoon Salt
- 2 tablespoons Lemon juice
- 2 tablespoons Fresh coriander leaves, chopped
Instructions
Rinse the dried chickpeas under cold water and then soak them overnight in a large bowl filled with water.
In a large pot, add the soaked chickpeas, 1 liter of water, a black tea bag, and a bay leaf. Bring to a boil over high heat, then reduce the heat to medium and simmer until the chickpeas are tender, about 60 minutes. Discard the tea bag and bay leaf.
In a deep pan, heat 3 tablespoons of oil over medium heat. Add the chopped onion and sauté until golden brown.
Add the minced garlic, grated ginger, and chopped green chilies. Cook for 2-3 minutes until fragrant.
Stir in the pureed tomatoes and cook until the oil starts to separate from the tomato paste, approximately 8-10 minutes.
Add the chole masala, garam masala, turmeric powder, red chili powder, coriander powder, and salt. Mix well and cook for another 2 minutes.
Add the cooked chickpeas to the pan along with the cooking water. Stir well and let it simmer on low heat for 15-20 minutes, allowing the flavors to combine.
Stir in the lemon juice and adjust seasoning if needed.
Garnish with fresh coriander leaves before serving.
Nutrition Facts
Calories |
1409 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.2 g | 76% | |
| Saturated Fat | 4.5 g | 22% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2506 mg | 109% | |
| Total Carbohydrate | 179.0 g | 65% | |
| Dietary Fiber | 48.6 g | 174% | |
| Total Sugars | 34.9 g | ||
| Protein | 51.9 g | 104% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 421 mg | 32% | |
| Iron | 19.7 mg | 109% | |
| Potassium | 2697 mg | 57% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
