Punjabi Chana Food
PUNJABI CHANA
An Indian chickpea stew, Punjabi chana is a plain-Jane of a dish: beige beans in a tomato-based spiced sauce, flecked with minced cilantro. Mixed with rice, though, it becomes a soulful meal whose charms are hard to resist. This version of the dish came to The Times from Heather Carlucci-Rodriguez, then the chef and owner of Lassi, a tiny sliver of an Indian cafe in Greenwich Village, since closed.
Provided by Elaine Louie
Categories dinner, main course
Time 1h30m
Yield 4 servings
Number Of Ingredients 15
Steps:
- In a medium saucepan over medium-low heat, heat oil and add onion. Sauté until translucent and soft, about 5 minutes. Add garlic, ginger and chili, and sauté until soft and fragrant, about 3 minutes. Add tomatoes and 1/4 cup water. Cover and cook until tomatoes are very soft, about 5 minutes, then remove from heat.
- Purée mixture in blender or food processor until smooth. Return to pan and place over medium heat. Add paprika, 1 teaspoon salt, coriander, the garam masala, turmeric and lemon juice. Add chickpeas and bring to a boil, then reduce heat to low.
- Cover and simmer until sauce is thick and chickpeas are soft, 45 minutes to 1 hour. Stir pan about every 10 minutes, adding water as needed (up to 1 1/2 cups) to prevent burning. When ready to serve, sauce should be thick. If necessary, uncover pan and allow sauce to reduce for a few minutes, stirring frequently, until desired consistency. Stir in cilantro, adjust salt as needed and serve with cooked rice, if desired.
Nutrition Facts : @context http, Calories 364, UnsaturatedFat 7 grams, Carbohydrate 56 grams, Fat 10 grams, Fiber 16 grams, Protein 17 grams, SaturatedFat 1 gram, Sodium 786 milligrams, Sugar 12 grams, TransFat 0 grams
KHATTA CHANNA ( A PUNJABI INDIAN SPECIALITY CHICKPEAS DISH)
My mom is addicted to this because of her Punjabi roots. I, in turn, thanks to genetics, follow in line;).
Provided by Charishma_Ramchanda
Categories Curries
Time P1DT45m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Soak the black channa overnight in a large bowl with lots of water.
- The water level should be atleast 3 inches above the level of the black channa{chickpeas}.
- The next morning, drain out the water completely and wash the channa in a bowl of fresh and clean water.
- Now, put the washed channa in a large pot.
- Add water{should be 2-3 inches over the level of the chickpeas}.
- Boil the chickpeas on high heat.
- Heat oil in a pot.
- Add asafoetida, fenugreek, corriander, turmeric and red chilli powders with salt to taste.
- Mix well and stir-fry for a few seconds.
- Prepare tamarind water by dissolving a lemon-sized piece of tamarind in 1/2 cup of HOT water.
- Squeeze the tamarind ball really hard to let its juices flow into the water.
- Pass this through a strainer and into a bowl.
- Your tamarind water is ready.
- In a bowl, dissolve the gramflour in 3 tbsps.
- of water.
- Mix this really well ensuring that no lumps remain.
- Add this mixture and the tamarind water to the pot containing all the spice powders{masalas}.
- Stir well and bring to a boil.
- Lower flame, add the boiled chickpeas, dry mango powder and 2 1/2- 3 cups of water.
- Boil for 10-15 minutes on medium flame.
- Remove from flame.
- Serve hot over a bowl of white long-grain Basmati rice.
- Enjoy!
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