Kala Chana and Potato Curry

1. 1

   Sort and clean the chickpeas, rinse them under cold water, and drain. In a large bowl, combine the chickpeas, 1/2 teaspoon salt, and baking soda; add 1 quart water. Soak the chickpeas for 24 hours, then drain.

2. 2

   Put the onion, garlic, and ginger in a blender; add 3 tablespoons water. Blend on high until a smooth paste forms.

3. 3

   Heat oil in a 4-quart pot over medium-high heat. Add the cumin seeds and asafoetida; cook and stir until the asafoetida puffs and the cumin seeds darken, about 1 minute. Carefully stir in the onion paste to avoid splattering. Cook and stir until combined and fragrant, about 5 minutes.

4. 4

   Stir the chickpeas, potatoes, remaining 1 teaspoon salt, coriander, garam masala, turmeric, and cayenne pepper into the onion-cumin mixture; add 2 cups water. Bring to a boil, cover the pot, reduce the heat, and simmer gently for 1 hour.

5. 5

   Stir in the tamarind paste. Continue cooking, stirring occasionally, for 10 minutes more.

• Calories 281.07 kcal Moderate
• Protein 7.93 g Moderate
• Carbs 39.1 g Moderate
• Total Fat 10.23 g Moderate
• Saturated Fat 1.46 g Moderate
• Trans Fat 0.0 g Low Source
• Cholesterol 4.5 mg Low Source
• Sodium 104.64 mg Low Source
• Fiber 8.19 g Good Source
• Sugar 10.23 g High
• Added Sugar 6.7 g Moderate
• Calcium 106.25 mg Low Source
• Iron 1.52 mg Low Source
• Potassium 286.46 mg Low Source
• Vitamin A 3.01 mcg_rae Low Source
• Vitamin C 9.68 mg Moderate
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Garlic 🧄
• Onions 🧅