Khatta Channa a Punjabi Indian Speciality Chickpeas Dish
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.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 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
Rinse and soak the black chickpeas in water for 8 hours or overnight.
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.
Heat 2 tablespoons of vegetable oil in a large pan over medium heat.
Add cumin seeds and let them sizzle for 30 seconds until aromatic.
Add finely chopped onions and sauté until they turn golden brown, about 5-6 minutes.
Stir in the ginger-garlic paste and green chilies. Cook for 1-2 minutes until the raw smell disappears.
Add chopped tomatoes and cook for 5 minutes, stirring occasionally, until the tomatoes are soft and mushy.
Mix in coriander powder, turmeric powder, red chili powder, and salt. Cook the spices for 2 minutes to release their flavors.
Add the cooked chickpeas along with their cooking water to the pan. Stir well to combine.
Simmer the mixture for 10-12 minutes, stirring occasionally, to thicken the gravy.
Stir in tamarind pulp, garam masala, and chaat masala. Cook for another 3-4 minutes.
Taste and adjust the seasoning if needed. If the gravy is too thick, add a little water to adjust the consistency.
Turn off the heat and garnish with chopped cilantro.
Serve hot with steamed basmati rice or fresh chapati. Enjoy!
Nutrition Facts
Calories |
888 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.5 g | 44% | |
| Saturated Fat | 4.7 g | 24% | |
| Polyunsaturated Fat | 16.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4505 mg | 196% | |
| Total Carbohydrate | 132.3 g | 48% | |
| Dietary Fiber | 26.7 g | 95% | |
| Total Sugars | 57.5 g | ||
| Protein | 26.3 g | 53% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 327 mg | 25% | |
| Iron | 13.6 mg | 76% | |
| Potassium | 1824 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.
