Khatta Channa a Punjabi Indian Speciality Chickpeas Dish

Embark on a flavorful journey to Punjab with Khatta Channa, a tangy and aromatic Indian specialty made with hearty black chickpeas (kala chana). This traditional dish is simmered in a rich, spiced gravy infused with tamarind pulp, ginger-garlic paste, and a perfect blend of Indian spices like garam masala, chaat masala, and coriander powder, creating a symphony of bold and tangy notes. The earthy chickpeas are pressure-cooked to tender perfection, then simmered in a caramelized onion and tomato base for a luscious texture. Garnished with fresh cilantro and easy to prepare in under an hour, this protein-packed vegetarian recipe pairs beautifully with steamed basmati rice or warm chapatis, making it a soul-satisfying meal for any occasion. Perfect for anyone craving authentic Punjabi flavors, this dish is a must-try for lovers of Indian cuisine.

Nutriscore Rating: 70/100

Prep Time:10 mins

Cook Time:40 mins

Total Time:50 mins

Servings: 4

Ingredients

• 1 cup Black chickpeas (kala chana)
• 3 tablespoons Tamarind pulp
• 1 large (finely chopped) Onion
• 1 large (finely chopped) Tomato
• 1 teaspoon Ginger-garlic paste
• 2 finely chopped Green chilies
• 1.5 teaspoons Coriander powder
• 1 teaspoon Cumin seeds
• 0.5 teaspoon Red chili powder
• 0.5 teaspoon Turmeric powder
• 0.5 teaspoon Garam masala
• 1 teaspoon Chaat masala
• 1 teaspoon (or to taste) Salt
• 2 tablespoons Vegetable oil
• 2 tablespoons (chopped, for garnish) Cilantro
• 3 cups (for cooking chickpeas) Water

Directions

Step 1

Rinse and soak the black chickpeas in water for 8 hours or overnight.

Step 2

Drain the soaked chickpeas and transfer them to a pressure cooker. Add 3 cups of water and a pinch of salt. Cook on medium heat for 6-7 whistles or until the chickpeas are tender. Set aside.

Step 3

Heat 2 tablespoons of vegetable oil in a large pan over medium heat.

Step 4

Add cumin seeds and let them sizzle for 30 seconds until aromatic.

Step 5

Add finely chopped onions and sauté until they turn golden brown, about 5-6 minutes.

Step 6

Stir in the ginger-garlic paste and green chilies. Cook for 1-2 minutes until the raw smell disappears.

Step 7

Add chopped tomatoes and cook for 5 minutes, stirring occasionally, until the tomatoes are soft and mushy.

Step 8

Mix in coriander powder, turmeric powder, red chili powder, and salt. Cook the spices for 2 minutes to release their flavors.

Step 9

Add the cooked chickpeas along with their cooking water to the pan. Stir well to combine.

Step 10

Simmer the mixture for 10-12 minutes, stirring occasionally, to thicken the gravy.

Step 11

Stir in tamarind pulp, garam masala, and chaat masala. Cook for another 3-4 minutes.

Step 12

Taste and adjust the seasoning if needed. If the gravy is too thick, add a little water to adjust the consistency.

Step 13

Turn off the heat and garnish with chopped cilantro.

Step 14

Serve hot with steamed basmati rice or fresh chapati. Enjoy!

Nutrition Facts

Serving size	(1438.3g)

Amount per serving	% Daily Value*
Calories	888.4

Total Fat 34.5g	0%
Saturated Fat 4.7g	0%
Polyunsaturated Fat 16.9g
Cholesterol 0mg	0%
Sodium 4504.9mg	0%
Total Carbohydrate 132.3g	0%
Dietary Fiber 26.7g	0%
Total Sugars 57.5g
Protein 26.3g	0%

Vitamin D 0IU	0%
Calcium 326.6mg	0%
Iron 13.6mg	0%
Potassium 1823.9mg	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: 32.9%

Protein: 11.1%

Carbs: 56.0%