Khatta Channa A Punjabi Indian Speciality Chickpeas Dish

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My mom is addicted to this because of her punjabi roots. I, in turn, thanks to genetics, follow in line;).

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Steps

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Soak the black channa overnight in a large bowl with lots of water.

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The water level should be atleast 3 inches above the level of the black channa{chickpeas}.

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The next morning , drain out the water completely and wash the channa in a bowl of fresh and clean water.

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Now , put the washed channa in a large pot.

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Add water{should be 2-3 inches over the level of the chickpeas}.

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Boil the chickpeas on high heat.

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Heat oil in a pot.

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Add asafoetida , fenugreek , corriander , turmeric and red chilli powders with salt to taste.

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Mix well and stir-fry for a few seconds.

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Prepare tamarind water by dissolving a lemon-sized piece of tamarind in 1 / 2 cup of hot water.

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Squeeze the tamarind ball really hard to let its juices flow into the water.

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Pass this through a strainer and into a bowl.

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Your tamarind water is ready.

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In a bowl , dissolve the gramflour in 3 tbsps.

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Of water.

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Mix this really well ensuring that no lumps remain.

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Add this mixture and the tamarind water to the pot containing a.

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Ingredients

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black channa, canola oil, asafoetida powder, ground fenugreek, coriander powder, turmeric powder, red chili powder, salt, gram flour, tamarind juice, water, mango powder