Sugar-Free Amritsari Channa

Discover the bold, authentic flavors of Punjab with our Sugar-Free Amritsari Channa recipe. This vibrant dish spotlights tender, spiced chickpeas simmered in a richly seasoned tomato-onion gravy, enhanced by aromatic spices like garam masala and the tangy kick of amchur powder. Infused with natural depth using a black tea bag during cooking, this sugar-free version retains all the traditional earthy, robust flavors while catering to healthier lifestyles. Perfectly paired with rice, naan, or eaten on its own, it's a wholesome vegetarian delight that’s both nutrient-packed and irresistible. Make it part of your next hearty homemade Indian feast!

Nutriscore Rating: 74/100

Prep Time:480 mins

Cook Time:60 mins

Total Time:540 mins

Servings: 4

Ingredients

• 250 grams Dried chickpeas
• 0.5 teaspoon Baking soda
• 6 cups Water
• 2 whole Bay leaves
• 1 whole Black tea bag
• 3 tablespoons Ghee or oil
• 2 medium Onions
• 1 tablespoon Ginger-garlic paste
• 1 whole Green chili
• 3 medium Tomatoes
• 2 teaspoons Coriander powder
• 1 teaspoon Cumin powder
• 0.5 teaspoon Red chili powder
• 0.5 teaspoon Turmeric powder
• 1 teaspoon Garam masala
• 1 teaspoon Amchur (dried mango) powder
• 1.5 teaspoons Salt
• 2 tablespoons Chopped fresh cilantro
• 4 whole Lemon wedges

Directions

Step 1

Rinse the dried chickpeas and soak them in ample water overnight or for 8 hours with 0.5 teaspoon of baking soda.

Step 2

Drain and rinse the soaked chickpeas. In a large pot, add the chickpeas, 6 cups of water, bay leaves, and the tea bag. The tea bag will give the channas a subtle earthy color and flavor.

Step 3

Bring the mixture to a boil, then reduce the heat and simmer until the chickpeas are tender, about 45 minutes. Discard the tea bag and bay leaves, and drain the chickpeas, saving some cooking liquid.

Step 4

Heat ghee or oil in a large pan over medium heat. Add finely chopped onions and sauté until golden brown.

Step 5

Add ginger-garlic paste and green chili, and sauté for another 2 minutes until fragrant.

Step 6

Chop the tomatoes and add them to the pan. Cook until they are soft and the oil begins to leave the sides.

Step 7

Stir in the coriander powder, cumin powder, red chili powder, turmeric powder, garam masala, and salt. Cook for another 3-4 minutes, allowing the spices to blend well.

Step 8

Add the cooked chickpeas to the spicy tomato mixture along with a cup of the reserved cooking liquid. Stir well to combine.

Step 9

Cover the pan and simmer for 10-15 minutes on low heat. Adjust the consistency by adding more cooking liquid if needed.

Step 10

Stir in the amchur powder for tanginess and more complex flavors. Cook for an additional 2 minutes.

Step 11

Garnish with chopped fresh cilantro and serve hot with lemon wedges on the side.

Nutrition Facts

Serving size	(2911.4g)

Amount per serving	% Daily Value*
Calories	1627.9

Total Fat 60.3g	0%
Saturated Fat 27.1g	0%
Polyunsaturated Fat 0.3g
Cholesterol 126mg	0%
Sodium 4313.8mg	0%
Total Carbohydrate 232.8g	0%
Dietary Fiber 65.9g	0%
Total Sugars 63.4g
Protein 54.9g	0%

Vitamin D 0IU	0%
Calcium 613.9mg	0%
Iron 22.5mg	0%
Potassium 4167.4mg	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: 32.0%

Protein: 13.0%

Carbs: 55.0%