Dairy-Free Amritsari Channa

Dive into the rich and aromatic world of Indian cuisine with this Dairy-Free Amritsari Channa recipe—a hearty, plant-based delight that’s packed with bold flavors and wholesome ingredients! Made with tender, slow-cooked chickpeas simmered in a spiced tomato gravy, this traditional Punjabi dish stands out with its unique use of a black tea bag, which imparts a distinctive earthy hue and depth of flavor. Perfectly seasoned with a robust blend of chole masala, garam masala, and other warming spices, this vegan-friendly curry is a satisfying crowd-pleaser. Ready in just two hours, it’s ideal for weeknight dinners or festive gatherings. Serve it hot with fluffy naan, fragrant basmati rice, or even on its own for a comforting, protein-rich meal that’s both dairy-free and irresistibly delicious!

Nutriscore Rating: 76/100

Prep Time:30 mins

Cook Time:90 mins

Total Time:120 mins

Servings: 4

Ingredients

• 250 grams Dried chickpeas
• 1 liter Water
• 1 piece Black tea bag
• 1 piece Bay leaf
• 3 tablespoons Oil
• 1 medium Onion, finely chopped
• 4 pieces Garlic cloves, minced
• 1 inch piece Fresh ginger, grated
• 2 pieces Green chilies, chopped
• 2 large Tomatoes, pureed
• 2 teaspoons Chole masala
• 1 teaspoon Garam masala
• 0.5 teaspoon Turmeric powder
• 0.5 teaspoon Red chili powder
• 1 teaspoon Coriander powder
• 1 teaspoon Salt
• 2 tablespoons Lemon juice
• 2 tablespoons Fresh coriander leaves, chopped

Directions

Step 1

Rinse the dried chickpeas under cold water and then soak them overnight in a large bowl filled with water.

Step 2

In a large pot, add the soaked chickpeas, 1 liter of water, a black tea bag, and a bay leaf. Bring to a boil over high heat, then reduce the heat to medium and simmer until the chickpeas are tender, about 60 minutes. Discard the tea bag and bay leaf.

Step 3

In a deep pan, heat 3 tablespoons of oil over medium heat. Add the chopped onion and sauté until golden brown.

Step 4

Add the minced garlic, grated ginger, and chopped green chilies. Cook for 2-3 minutes until fragrant.

Step 5

Stir in the pureed tomatoes and cook until the oil starts to separate from the tomato paste, approximately 8-10 minutes.

Step 6

Add the chole masala, garam masala, turmeric powder, red chili powder, coriander powder, and salt. Mix well and cook for another 2 minutes.

Step 7

Add the cooked chickpeas to the pan along with the cooking water. Stir well and let it simmer on low heat for 15-20 minutes, allowing the flavors to combine.

Step 8

Stir in the lemon juice and adjust seasoning if needed.

Step 9

Garnish with fresh coriander leaves before serving.

Nutrition Facts

Serving size	(1522.4g)

Amount per serving	% Daily Value*
Calories	1408.7

Total Fat 59.2g	0%
Saturated Fat 4.5g	0%
Polyunsaturated Fat 0.0g
Cholesterol 0mg	0%
Sodium 2505.7mg	0%
Total Carbohydrate 179.0g	0%
Dietary Fiber 48.6g	0%
Total Sugars 34.9g
Protein 51.9g	0%

Vitamin D 0IU	0%
Calcium 420.8mg	0%
Iron 19.7mg	0%
Potassium 2697.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 36.6%

Protein: 14.3%

Carbs: 49.2%