Sugar-Free Amritsari Channa
Indulge in the rich, authentic flavors of Punjab with this Sugar-Free Amritsari Channa recipe, a wholesome twist on a classic! Packed with tender, slow-cooked chickpeas infused with the earthy aroma of bay leaves and tea, this dish offers layers of zesty spices like garam masala, amchur powder, and cumin for a robust taste experience—all without added sugar. A fragrant tomato-onion gravy ties the dish together, while fresh cilantro and a squeeze of lemon brighten every bite. Perfect for pairing with fluffy naan or steamed rice, this hearty vegetarian recipe is ideal for health-conscious eaters and anyone craving a satisfying, soul-warming meal. With overnight soaking and a simmered cooking method, you'll achieve authentic flavors that bring traditional Amritsari cuisine straight to your kitchen.
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Recipe Information
Ingredients
- 250 grams Dried chickpeas
- 0.5 teaspoon Baking soda
- 6 cups Water
- 2 whole Bay leaves
- 1 whole Black tea bag
- 3 tablespoons Ghee or oil
- 2 medium Onions
- 1 tablespoon Ginger-garlic paste
- 1 whole Green chili
- 3 medium Tomatoes
- 2 teaspoons Coriander powder
- 1 teaspoon Cumin powder
- 0.5 teaspoon Red chili powder
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Garam masala
- 1 teaspoon Amchur (dried mango) powder
- 1.5 teaspoons Salt
- 2 tablespoons Chopped fresh cilantro
- 4 whole Lemon wedges
Instructions
Rinse the dried chickpeas and soak them in ample water overnight or for 8 hours with 0.5 teaspoon of baking soda.
Drain and rinse the soaked chickpeas. In a large pot, add the chickpeas, 6 cups of water, bay leaves, and the tea bag. The tea bag will give the channas a subtle earthy color and flavor.
Bring the mixture to a boil, then reduce the heat and simmer until the chickpeas are tender, about 45 minutes. Discard the tea bag and bay leaves, and drain the chickpeas, saving some cooking liquid.
Heat ghee or oil in a large pan over medium heat. Add finely chopped onions and sauté until golden brown.
Add ginger-garlic paste and green chili, and sauté for another 2 minutes until fragrant.
Chop the tomatoes and add them to the pan. Cook until they are soft and the oil begins to leave the sides.
Stir in the coriander powder, cumin powder, red chili powder, turmeric powder, garam masala, and salt. Cook for another 3-4 minutes, allowing the spices to blend well.
Add the cooked chickpeas to the spicy tomato mixture along with a cup of the reserved cooking liquid. Stir well to combine.
Cover the pan and simmer for 10-15 minutes on low heat. Adjust the consistency by adding more cooking liquid if needed.
Stir in the amchur powder for tanginess and more complex flavors. Cook for an additional 2 minutes.
Garnish with chopped fresh cilantro and serve hot with lemon wedges on the side.
Nutrition Facts
Calories |
1628 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.3 g | 77% | |
| Saturated Fat | 27.1 g | 136% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 126 mg | 42% | |
| Sodium | 4314 mg | 188% | |
| Total Carbohydrate | 232.8 g | 85% | |
| Dietary Fiber | 65.9 g | 235% | |
| Total Sugars | 63.4 g | ||
| Protein | 54.9 g | 110% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 614 mg | 47% | |
| Iron | 22.5 mg | 125% | |
| Potassium | 4167 mg | 89% | |
*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.
