Khatte chane Recipe

Cooking Directions

• STEP 1.Soak the black chickpeas overnight and pressure cook them until they are tender.
• STEP 2.Heat oil in a pan and add cumin seeds, ginger-garlic paste, and green chilies.
• STEP 3.Saut��� until the raw smell of ginger-garlic paste disappears.
• STEP 4.Add chopped onions and cook until they turn golden brown.
• STEP 5.Add tomato puree, turmeric powder, red chili powder, and garam masala.
• STEP 6.Cook the masala until the oil separates from the mixture.
• STEP 7.Add tamarind pulp, cooked chickpeas, and water to the pan.
• STEP 8.Simmer the chane for 10-15 minutes until the flavors blend together.
• STEP 9.Garnish with coriander leaves and serve hot with kulcha or poori.

Cooking Tips

• You can add a pinch of baking soda while pressure cooking the chickpeas to reduce the cooking time.
• Adjust the spice levels and tanginess according to your preference.
• For a creamier gravy, you can add a tablespoon of fresh cream.

Storage and Serving

• Store the leftover khatte chane in an airtight container in the refrigerator for up to 2 days.
• Reheat the chane in a pan or microwave before serving.
• Serve the khatte chane with kulcha or poori for a delicious and filling meal.