Black Chana with Potato

Classic Indian Kala Chana recipe. A bit tart, but very wholesome. Great source of protein for a vegans. Can be served with either chapati/roti or basmati rice.


1 cup dried black chickpeas (garbanzo beans)

1 ½ teaspoons salt, divided

½ 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

¼ teaspoon cumin seeds

2 pinches asafoetida powder

4 eaches potatoes, peeled and quartered

1 teaspoon ground coriander

1 teaspoon garam masala

¼ teaspoon ground turmeric

¼ teaspoon cayenne pepper

2 cups water

3 tablespoons tamarind paste, or more to taste


Step 1

  • Sort and clean chickpeas and wash them under cold water; drain. Combine chickpeas, 1/2 teaspoon salt, and baking soda in a large bowl; add 1 quart water. Soak chickpeas for 24 hours; drain.

Step 2

  • Combine onion, garlic, and ginger in a blender; add 3 tablespoons water. Blend mixture at high speed until a smooth paste forms.

Step 3

  • Heat vegetable oil in a 4-quart pot over medium-high heat. Add cumin seeds and asafoetida; cook and stir until asafoetida expands and cumin seeds darken, about 1 minute. Stir onion paste into cumin mixture, taking great care to avoid splattering. Cook and stir mixture until well mixed and fragrant, about 5 minutes.

Step 4

  • Stir chickpeas, potatoes, 1 teaspoon salt, coriander, garam masala, turmeric, and cayenne pepper into onion-cumin mixture; add 2 cups water. Bring liquid to a boil and cover pot; reduce heat and gently simmer for 1 hour. Stir tamarind paste into chickpea mixture; cook, stirring occasionally, for 10 minutes more.

Editor’s Note:

Nutrition data for this recipe includes the full amount of soaking water with salt and baking soda. The actual amount consumed will vary.

Nutrition Facts

320.3 calories; protein 9.8g 20% DV; carbohydrates 52.2g 17% DV; fat 9.2g 14% DV; cholesterolmg; sodium 713.9mg 29% DV

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