Sindhi Channa is a delectable vegetarian dish bursting with flavors from the aromatic spices and tangy tamarind. Tender chickpeas simmered in a rich tomato-onion gravy make it a hearty and comforting meal.
Sindhi Channa, a beloved classic from the Sindhi cuisine, is a dish that will transport you straight to the bustling streets of India with its irresistible aromas and flavors. This hearty vegetarian delight features plump, tender chickpeas swimming in a luscious gravy infused with a medley of aromatic spices and tangy tamarind.
About the Recipe
If you’re a fan of flavorful, comforting vegetarian dishes, then this Sindhi Channa recipe is an absolute must-try. It showcases the vibrant and diverse flavours of Indian cuisine, combining the nuttiness of chickpeas with a fragrant blend of spices and the tanginess of tamarind.
Why You’ll Love This Recipe
This Sindhi Channa recipe is a true crowd-pleaser. Not only is it vegetarian-friendly, but it’s also incredibly satisfying and packed with flavours that will have you coming back for second helpings. The combination of tender chickpeas and the rich, aromatic gravy is merely irresistible.
Sindhi Channa
Cooking Tips
For the best results, soak the chickpeas overnight to guarantee they cook evenly and retain their texture. also, blooming the whole spices in hot oil before adding them to the gravy will release their incredible aromas and flavors.
Serving and Storing Suggestions
This Sindhi Channa is best served hot, paired with fluffy basmati rice, warm naan bread, or crispy parathas. It makes for a satisfying main course and can comfortably serve 4-6 people. Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days.
Nutrient Benefits
Chickpeas, the star ingredient in this recipe, are an excellent source of plant-based protein, fiber, and various essential nutrients like folate, iron, and phosphorus. This dish is not only delicious but also nutritious, making it a wholesome addition to your meal plan.
Sindhi Channa
Sindhi Channa is a delectable vegetarian dish bursting with flavors from the aromatic spices and tangy tamarind. Tender chickpeas simmered in a rich tomato-onion gravy make it a hearty and comforting meal.
Ingredients
- 2 cups kabuli channa (white chickpeas)
- 4 onions
- 1 tsp. ginger grated
- 1 tsp. garlic crushed
- 3 tomatoes grated
- 1 tbsp. coriander finely chopped
- 1/2 tsp. turmeric powder
- 1 tsp. dhania (coriander seed powder)
- 1/2 tsp. black pepper powder
- 1/2 tsp. garam masala powder
- 1 tsp. amchur (dried mango powder)
- 2-3 pinches asafoetida
- salt to taste
- 2 cardamoms black
- 7 cloves
- 2 bayleaves
- 10 peppercorns
- 1 tsp. cumin seeds
- 2 tbsp. oil
Instructions
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Wash and soak chickpeas in plenty of water overnight.
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Drain add fresh water (4 -5 cups) and transfer to pressure cooker.
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Add cardamoms, bayleaves, peppercorns, cloves, salt and 1 chopped onion.
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Pressure cook till channa is soft (approx. 7-8 whistles).
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Cool, drain, keep aside, channa, whole spices, water aside separately.
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Meanwhile, puree 2 onions, chop 1 fine.
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If desired, add spices while pureeing onions.
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Or discard, since their flavour is induced in channa water.
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Heat oil in large heavy saucepan.
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Add asafoetida, ginger, garlic, chopped onion, stirfry till onions are light brown.
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Add pureed onions, tomato puree, all masala powders and saute for 5-7 minutes.
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Add drained water. Boil for 7-8 minutes.
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Add peas, salt, stir and cook till gravy is thick.
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Garnish with chopped coriander.
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Serve hot with parathas, roti, or over bread.
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Accompany with slices of lemon and chopped onions.
Frequently Asked Questions
Can I use canned chickpeas instead of dried ones?
Without a doubt. If using canned chickpeas, skip the soaking and cooking steps. merely drain and rinse the chickpeas before adding them to the curry towards the end of the cooking process. Adjust the cooking time accordingly, as canned chickpeas are already cooked.
Can I make this dish vegan?
Yes, this recipe is naturally vegan-friendly. just omit the ghee or use a plant-based oil instead.
How can I adjust the spice level?
If you prefer a milder curry, reduce the amount of chili powder or black pepper. For a more fiery kick, increase the quantities or add a finely chopped green chili to the mix.
Can I use other vegetables in this dish?
Sindhi Channa is traditionally a chickpea-based curry, but you can without a doubt add other veggies like potatoes, cauliflower, or spinach for extra nutrition and variety.
What are some good accompaniments for Sindhi Channa?
This curry pairs beautifully with fresh naan or parathas. You can also serve it over steamed basmati rice or with a side of crispy papads and a refreshing raita or kachumber salad.
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