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Black Chana and Potato Curry

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PREP TIME
15 min
COOKING TIME
80 min
TOTAL TIME
1535 min
SERVINGS
6 servings
Dinner Indian
Black Chana and Potato Curry
Ingredients
  • 1 cup dried black chickpeas (garbanzo beans)
  • 1 1/2 teaspoons salt, divided
  • 1/2 teaspoon baking soda
  • 1 quart water
  • 1 onion, chopped
  • 1 clove garlic, chopped, or more to taste
  • 1 (1 inch) piece chopped fresh ginger
  • 3 tablespoons water
  • 3 tablespoons vegetable oil
  • 1/4 teaspoon cumin seeds
  • 2 pinches asafoetida powder
  • 4 potatoes, peeled and quartered
  • 1 teaspoon ground coriander
  • 1 teaspoon garam masala
  • 1/4 teaspoon ground turmeric
  • 1/4 teaspoon cayenne pepper
  • 2 cups water
  • 3 tablespoons tamarind paste, or more to taste
Instructions
1
Begin by sorting and cleaning the chickpeas, then rinse them under cold running water to remove any impurities. Next, drain the chickpeas thoroughly.
2
In a large bowl, combine the sorted and cleaned chickpeas with 1/2 teaspoon of salt and a pinch of baking soda. Add 1 quart of water to the bowl, stirring gently until the chickpeas are fully submerged. Allow them to soak for 24 hours, then drain and set aside.
3
In a blender or food processor, combine the chopped onion, minced garlic, and grated ginger. Add 3 tablespoons of water to the blender and blend the mixture at high speed until it forms a smooth, consistent paste.
4
In a 4-quart pot, heat the oil over medium-high heat. Add the cumin seeds and asafoetida, stirring constantly until the asafoetida expands and the cumin seeds darken in color, about 1 minute. Be cautious not to splash the mixture.
5
Carefully add the onion paste to the pot, stirring constantly to avoid splattering. Cook and stir until the mixture is well combined and fragrant, about 5 minutes.
6
In a large bowl, combine the cooked onion mixture with the chickpeas, diced potatoes, remaining 1 teaspoon of salt, ground coriander, garam masala, turmeric, and cayenne pepper. Add 2 cups of water to the bowl, stirring gently until everything is well combined.
7
Bring the mixture to a boil, then cover the pot and reduce the heat to gently simmer for 1 hour.
8
Stir in the tamarind paste, then continue cooking and stirring occasionally for an additional 10 minutes.