Chana Batata

Chana Batata

Chick peas and potato - a wonderful combination to serve with Rotis !!! A less spicy dish in North Indian Cuisine.

Serves: 3

Ingredients

For chana:

1 cup (100 ml) chana (kabuli chana / chick peas) Indian standard measuring cup of 100 ml / 4 oz capacity

1/2 teaspoon turmeric powder

1/2 teaspoon salt

3 cups water

For batata (potato):

2 potatoes (wash and cut into cubes, boil separately)

For seasoning:

2 teaspoon oil

1/4 teaspoon fenugreek seeds (methi seeds)

1/2 teaspoon cumin seeds (jeera)

2 green chillies, chopped fine

2 teaspoon gram flour (besan)

1/2 teaspoon tamarind paste or 3 teaspoon tamarind juice

For garnishing:

1 teaspoon chopped coriander leaves

1 teaspoon mint leaves

2 teaspoon finely chopped onion

1 pinch red chilli powder

Lemon wedges (optional)

Method

For chana:

Wash and clean chana. Soak in 3 cups water for 6 hours or overnight. Add turmeric powder, salt and pressure cook for 30 minutes or until done and softens (reduce the heat after 3 rd whistle and cook for 20 minutes on a medium heat). Allow the cooker to cooker to cool naturally. Reserve chana stock.

For seasoning:

Heat oil in a frying pan / kadai. Add fenugreek seeds, cumin seeds and chopped green chilli. Saute for 2 - 3 minutes. Add gram flour (besan) and stir on a low heat for 1 minute (adding gram flour will make the gravy creamy in consistency).

Add boiled chana along with the stock and stir well. Add tamarind paste / juice, boiled potatoes and salt to taste. Cover with a lid and cook on a low to medium heat for 10 - 12 minutes or until the gravy thickens.

Garnish with chopped coriander leaves, mint leaves, chopped onion, red chilli powder (optional) and lemon wedges. Serve hot with Rotis or a plain evening snack.