Kala Chana Aur Aloo (Black Chickpeas With Potatoes)
|Black chickpeas||1 Cup (16 tbs) (Kala Chana)|
|Salt||1 1⁄2 Teaspoon|
|Baking soda||1⁄2 Teaspoon|
|Onion||1 Medium, peeled, chopped|
|Garlic||3 Clove (15 gm), peeled, chopped|
|Ginger piece||1 Inch, peeled, chopped|
|Vegetable oil||3 Tablespoon|
|Ground asafoetida/Tiny lump asafetida||1 1⁄4 Pinch|
|Whole cumin seeds||1⁄4 Teaspoon|
|Potatoes||4 Medium, peeled, quartered|
|Ground coriander||1 Teaspoon|
|Ground turmeric||1⁄4 Teaspoon|
|Garam masala||1 Teaspoon|
|Cayenne pepper||1⁄2 Teaspoon|
|Tamarind paste/2 tablespoons lemon juice||4 Tablespoon|
Sort and clean the chickpeas and wash them under cold water.
Soak for 24 hours in a bowl containing 1/2 teaspoon of the salt, the baking soda, and a quart of water.
Place chopped onion, garlic, and ginger in the container of an electric blender with 3 tablespoons of water.
Blend at high speed until you have a smooth paste.
In a 4-quart heavy-bottomed pot, heat the oil over a medium-high flame.
When very hot, put in the asafetida and the cumin seeds.
After a few seconds, when the asafetida expands and the cumin darkens, put in the paste from the blender, keeping face averted.
Fry, stirring, for about 5 minutes.
Now drain the chickpeas and add them to the pot.
Also put in the potatoes, coriander, turmeric, garam masala, 1 teaspoon salt, the cayenne pepper, and 2 cups of water.
Bring to a boil.
Cover, and allow to simmer gently for 1 hour.
Add 3 to 4 tablespoons of tamarind paste or lemon juice (you could use more or less) to chickpeas according to tartness desired.
Cook for another 10 minutes, stirring occasionally.
To serve: This dish tastes very good with hot pooris or parathas.
Some kind of relish—perhaps Cucumber and Tomato with Lemon Juice—should be served with it.
For a more complete meal add meat and a green vegetable dish.