Soy-Free Amritsari Channa
Experience the rich and authentic flavors of 'Soy-Free Amritsari Channa,' a North Indian classic that celebrates the wholesome goodness of chickpeas simmered in a fragrant, spiced tomato gravy. This recipe is a perfect soy-free alternative, featuring bold layers of flavor from aromatic cumin seeds, ginger, garlic, and a blend of warming spices like garam masala and amchur (dried mango powder). The inclusion of a black tea bag during the chickpea soaking process adds a unique depth to the dish, mimicking the traditional dark hues of authentic Amritsari Channa. Ready in just about 80 minutes, this comforting, protein-packed vegetarian curry is perfect for pairing with basmati rice, naan, or as a hearty stand-alone meal. Garnished with fresh cilantro, it not only looks delectable but delivers a taste that’s truly unforgettable.
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Recipe Information
Ingredients
- 1 cup dried chickpeas
- 1 black tea bag
- 4 cups water
- 2 tablespoons oil
- 1 teaspoon cumin seeds
- 1 large, finely chopped onion
- 1 teaspoon ginger paste
- 1 teaspoon garlic paste
- 1 cup tomato puree
- 0.5 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 teaspoon coriander powder
- 0.5 teaspoon garam masala
- 0.5 teaspoon amchur (dried mango powder)
- 1 teaspoon salt
- 2 tablespoons, chopped fresh cilantro
Instructions
Rinse the dried chickpeas under cold water until the water runs clear. Then, soak them in water with the black tea bag for at least 8 hours or overnight.
Drain the soaked chickpeas and discard the tea bag. Add the chickpeas to a pressure cooker with 4 cups of fresh water.
Close the lid and pressure cook on high heat until the first whistle, then reduce to low and cook for 20 more minutes. Allow the pressure to release naturally.
While the chickpeas are cooking, heat the oil in a large pan over medium heat. Add cumin seeds and let them splutter.
Add the finely chopped onion and sauté until golden brown.
Stir in the ginger paste and garlic paste, cooking for an additional 1-2 minutes until fragrant.
Pour in the tomato puree, and add turmeric powder, red chili powder, and coriander powder. Cook until the oil starts to separate from the masala.
Once the chickpeas are done, add them along with their cooking liquid to the pan. Stir well to combine with the masala mixture.
Add garam masala, amchur powder, and salt. Stir and let the curry simmer on low heat for about 15-20 minutes, allowing the flavors to meld together.
Garnish with freshly chopped cilantro before serving. Enjoy your soy-free Amritsari Channa with rice or Indian bread of your choice.
Nutrition Facts
Calories |
1226 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.6 g | 55% | |
| Saturated Fat | 3.5 g | 18% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2825 mg | 123% | |
| Total Carbohydrate | 176.9 g | 64% | |
| Dietary Fiber | 44.9 g | 160% | |
| Total Sugars | 45.3 g | ||
| Protein | 48.2 g | 96% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 417 mg | 32% | |
| Iron | 20.0 mg | 111% | |
| Potassium | 3498 mg | 74% | |
*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.
