1. Soak the black channa overnight in a large bowl with lots of water. 2. The water level should be atleast 3 inches above the level of the black channa{chickpeas}. 3. The next morning, drain out the water completely and wash the channa in a bowl of fresh and clean water. 4. Now, put the washed channa in a large pot. 5. Add water{should be 2-3 inches over the level of the chickpeas}. 6. Boil the chickpeas on high heat. 7. Heat oil in a pot. 8. Add asafoetida, fenugreek, corriander, turmeric and red chilli powders with salt to taste. 9. Mix well and stir-fry for a few seconds. 10. Prepare tamarind water by dissolving a lemon-sized piece of tamarind in 1/2 cup of HOT water. 11. Squeeze the tamarind ball really hard to let its juices flow into the water. 12. Pass this through a strainer and into a bowl. 13. Your tamarind water is ready. 14. In a bowl, dissolve the gramflour in 3 tbsps. 15. of water. 16. Mix this really well ensuring that no lumps remain. 17. Add this mixture and the tamarind water to the pot containing all the spice powders{masalas}. 18. Stir well and bring to a boil. 19. Lower flame, add the boiled chickpeas, dry mango powder and 2 1/2- 3 cups of water. 20. Boil for 10-15 minutes on medium flame. 21. Remove from flame. 22. Serve hot over a bowl of white long-grain Basmati rice. 23. Enjoy! ---------------------------------------------------------------------------
Nutrition
Ingredients
