Khatte Channe Recipe
A tangy serving of channas, mild spices and tamarind paste, fat free
- 2 Cups Kabuli channas soaked overnight
- 2 tsp Salt
- 2 tsp Zeera cumin seeds
- 1 Cup Onions grated
- 1 Tbsp Ginger finely chopped
- 1 tsp Garlic finely chopped
- 1 Tbsp Dhaniar
- 1 tsp Garam masala
- 1 tsp Chilli powder
- 1/2 tsp Haldi turmeric
- 1 Tbsp Imli paste thick, made of 20 gm imli
- 1/2 Cup Pudina leaves finely chopped
- 3-4 Green chillies slit
- Drain the channas and cook till tender, in fresh water, along with the salt. Drain and keep the water and channas separate, till required.
- Soak tamarind in water and strain pulp, and keep aside.
- Dry roast the zeera in the saucepan till they splutter, and then add onions, ginger and garlic.
- Stir- fry till the onions are dark brown, keeping the heat on high or low, depending on how often you are stirring. You will have to sprinkle water a few times to avoid scotching.
- Add the dhania powder, garam masala, chilli powder and haldi, stir a few times then add the green chillies. Mix well and add the channas and turn around for about 1/2 a minute.
- Measure the liquid of the channas, add enough water to measure upto 2 cups and add to the mixture.
- Add the chopped mint and bring to a boil and then simmer for about 15 minutes, or till well blended.
- Add the imli, and serve hot, garnished with the hara dhania–try having it with bread or kulcha!