Khatte Channe Recipe

Khatte Channe Recipe

A tangy serving of channas, mild spices and tamarind paste, fat free
Prep Time20 mins
Cook Time30 mins
Total Time50 mins
Course: Salad, Side Dish
Cuisine: Indian
Keyword: healthy, indian-food
Servings: 2


  • 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!

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