This spoon licking bowl of goodness is packed with proteins and carbs that can be eaten as a healthy snack/ salad or even enjoyed as a whole meal. A picnic essential, a kitty party must-have, the humble bowl of chickpeas and potatoes swirling in tamarind & jaggery sauce is a universal favourite among the Bohra community.
Ingredients
2 cups kala chana
2 boiled and cubed potatoes
2 onions, finely chopped
6 cloves garlic, chopped
3-4 green chilies, chopped
3-4 tbsp gram flour/ besan
1 tsp whole cumin seeds/ jeera
1 tsp coriander powder
1 tsp cumin powder
8-10 curry leaves
1 tsp chili powder
1 tsp turmeric powder
2 tbsp tamarind chutney
1 tbsp jaggery or date chutney
3 tbsp olive oil
Salt to taste
½ cup fresh chopped coriander leaves
Lemon wedges for garnish
Birista (fried onions) for garnish
Directions:
- Soak the chana overnight.
- Next day, boil them until soft. Drain and keep aside. Keep the stock too, do not discard it.
- Meanwhile, boil potatoes and cut into small cubes.
- In a pan, heat olive oil on medium and add the cumin seeds and let them crackle.
- Then add the onion, cook until it starts to brown.
- Add green chilies, garlic, curry leaves, turmeric, coriander, cumin and red chili powder and most of the chopped coriander. Fry for 2 mins.
- Reduce heat to low and add the gram flour/ besan and cook for a minute.
- Add the chana and let it fry for a minute.
- Then add the tamarind chutney, date chutney/ jaggery, potatoes and reserved stock and cook till it boils.
- Serve hot. Garnish with coriander, birista and lemon wedges.