Charranh / Channa

Method

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1. 1

   Soak the chickpeas overnight in plenty of water, as they swell after soaking.

2. 2

   Make the bouquet garni. Place the cloves, cinnamon, cardamoms, tea and peppercorns in a piece of white muslin and tie it shut.

3. 3

   Pressure-cook the chickpeas and chopped potatoes with the bouquet garni and some salt for 2–3 whistles, or until the chickpeas are tender. Set the chickpeas aside and keep the cooking water.

4. 4

   Warm the oil in a pan on slow heat. Add the asafoetida, then the gram flour, stirring until it turns light brown. Add the green chillies, ginger, chilli powder, turmeric and coriander-cumin powder.

5. 5

   Soak the tamarind in water, squeeze it with your fingers to dissolve the pulp, strain, and add the liquid to the pan.

6. 6

   Add the cooked chickpeas together with their reserved water and a little salt, and mix well. Add a cup of water if needed. Adjust the salt.

7. 7

   Simmer for 15–20 minutes, until the gravy thickens. Mash a few of the chickpeas with a round spoon.

8. 8

   Garnish with chopped fresh coriander and serve hot.