High Protein Amritsari Channa
Indulge in a hearty and flavorful bowl of **High Protein Amritsari Channa**, a classic North Indian dish with a nutritious twist. Made from tender, pressure-cooked chickpeas infused with the earthy aroma of a black tea bag and aromatic bay leaf, this recipe boasts a rich, deep color and irresistible flavor. Sautéed onions, tomatoes, and a blend of traditional spices like cumin, coriander, and garam masala create a perfectly balanced masala to coat the chickpeas in a luscious, savory gravy. This high-protein vegan delight is not only easy to prepare but also makes for a wholesome, comforting meal. Garnish with fresh coriander and serve alongside fluffy basmati rice or warm naan to create a restaurant-quality experience at home. Perfect for weeknight dinners or festive gatherings, this hearty, plant-based recipe is sure to impress!
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Recipe Information
Ingredients
- 250 grams dried chickpeas
- 1 teaspoon baking soda
- 1 unit black tea bag
- 1 liter water
- 1 unit bay leaf
- 1 medium onion, chopped
- 1 large tomato, chopped
- 2 tablespoons ginger-garlic paste
- 2 units green chilies, chopped
- 1 teaspoon cumin seeds
- 2 teaspoons coriander powder
- 0.5 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 teaspoon garam masala
- 2 tablespoons oil
- 1 teaspoon salt
- 2 tablespoons fresh coriander leaves, chopped
Instructions
Rinse the dried chickpeas thoroughly under running water. Place them in a large bowl, add 1 liter of water, and let them soak overnight or for at least 8 hours.
Drain the soaked chickpeas and add them to a pressure cooker. Add 1 teaspoon of baking soda, 1 liter of fresh water, a black tea bag, and the bay leaf. The tea bag will give the chickpeas a rich color and subtle flavor.
Pressure cook the chickpeas for 15-20 minutes on medium heat, or until they are tender and cooked through. Discard the tea bag and bay leaf. Drain the chickpeas but reserve the cooking water for later use.
In a large pan, heat 2 tablespoons of oil over medium heat. Add cumin seeds and let them splutter for a few seconds until fragrant.
Add the chopped onion and green chilies, and sauté until the onions turn golden brown.
Stir in the ginger-garlic paste and cook for another 2 minutes until the raw smell disappears.
Add the chopped tomatoes and cook until they become soft and the oil starts to separate from the masala.
Mix in the coriander powder, turmeric powder, red chili powder, and salt. Cook this spice mixture on medium heat for 3-4 minutes, stirring occasionally.
Add the drained chickpeas to the pan and mix well with the spices.
Pour in about 1.5 cups of the reserved cooking water to the pan. Cover and let it simmer on low heat for 20-25 minutes, allowing the flavors to blend beautifully.
Stir in the garam masala and let the channa simmer for another 5 minutes.
Garnish with freshly chopped coriander leaves before serving.
Serve hot with rice or Indian bread such as naan or roti.
Nutrition Facts
Calories |
1332 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.9 g | 59% | |
| Saturated Fat | 3.7 g | 18% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3758 mg | 163% | |
| Total Carbohydrate | 188.8 g | 69% | |
| Dietary Fiber | 51.7 g | 185% | |
| Total Sugars | 39.0 g | ||
| Protein | 53.7 g | 107% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 462 mg | 36% | |
| Iron | 23.0 mg | 128% | |
| Potassium | 3220 mg | 69% | |
*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.
