Khatta Channa a Punjabi Indian Speciality Chickpeas Dish

Nutriscore Rating: 72/100

Embark on a flavorful journey to Punjab with Khatta Channa, a tangy and aromatic Indian specialty made with hearty black chickpeas (kala chana). This traditional dish is simmered in a rich, spiced gravy infused with tamarind pulp, ginger-garlic paste, and a perfect blend of Indian spices like garam masala, chaat masala, and coriander powder, creating a symphony of bold and tangy notes. The earthy chickpeas are pressure-cooked to tender perfection, then simmered in a caramelized onion and tomato base for a luscious texture. Garnished with fresh cilantro and easy to prepare in under an hour, this protein-packed vegetarian recipe pairs beautifully with steamed basmati rice or warm chapatis, making it a soul-satisfying meal for any occasion. Perfect for anyone craving authentic Punjabi flavors, this dish is a must-try for lovers of Indian cuisine.

Recipe Information

• Prep Time: 10 min
• Cook Time: 40 min
• Total Time: 50 min
• Servings: 4 servings
• Difficulty: Medium

🥘 Ingredients

16 items

• 1 cup Black chickpeas (kala chana)
• 3 tablespoons Tamarind pulp
• 1 large (finely chopped) Onion
• 1 large (finely chopped) Tomato
• 1 teaspoon Ginger-garlic paste
• 2 finely chopped Green chilies
• 1.5 teaspoons Coriander powder
• 1 teaspoon Cumin seeds
• 0.5 teaspoon Red chili powder
• 0.5 teaspoon Turmeric powder
• 0.5 teaspoon Garam masala
• 1 teaspoon Chaat masala
• 1 teaspoon (or to taste) Salt
• 2 tablespoons Vegetable oil
• 2 tablespoons (chopped, for garnish) Cilantro
• 3 cups (for cooking chickpeas) Water

📝 Instructions

14 steps

1. Rinse and soak the black chickpeas in water for 8 hours or overnight.

2. Drain the soaked chickpeas and transfer them to a pressure cooker. Add 3 cups of water and a pinch of salt. Cook on medium heat for 6-7 whistles or until the chickpeas are tender. Set aside.

3. Heat 2 tablespoons of vegetable oil in a large pan over medium heat.

4. Add cumin seeds and let them sizzle for 30 seconds until aromatic.

5. Add finely chopped onions and sauté until they turn golden brown, about 5-6 minutes.

6. Stir in the ginger-garlic paste and green chilies. Cook for 1-2 minutes until the raw smell disappears.

7. Add chopped tomatoes and cook for 5 minutes, stirring occasionally, until the tomatoes are soft and mushy.

8. Mix in coriander powder, turmeric powder, red chili powder, and salt. Cook the spices for 2 minutes to release their flavors.

9. Add the cooked chickpeas along with their cooking water to the pan. Stir well to combine.

10. Simmer the mixture for 10-12 minutes, stirring occasionally, to thicken the gravy.

11. Stir in tamarind pulp, garam masala, and chaat masala. Cook for another 3-4 minutes.

12. Taste and adjust the seasoning if needed. If the gravy is too thick, add a little water to adjust the consistency.

13. Turn off the heat and garnish with chopped cilantro.

14. Serve hot with steamed basmati rice or fresh chapati. Enjoy!

Nutrition Facts

1 serving (1387.3g)

Calories		816
% Daily Value*
Total Fat		33.7 g	43%
	Saturated Fat	4.6 g	23%
	Polyunsaturated Fat	16.8 g
Cholesterol		0 mg	0%
Sodium		2208 mg	96%
Total Carbohydrate		116.8 g	42%
	Dietary Fiber	26.2 g	94%
	Total Sugars	49.2 g
Protein		24.6 g	49%
Vitamin D		0.0 mcg	0%
Calcium		352 mg	27%
Iron		11.1 mg	62%
Potassium		1829 mg	39%

*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.

Source of Calories

Fat: 303 cal (34.9%%)

Protein: 98 cal (11.3%%)

Carbs: 467 cal (53.8%%)