One of the most loved vegetarian #Bohri delicacies, #chanabateta is a lip-smacking medley of black gram (kaala chana) and potatoes in a thick, luscious gravy prepared using gram flour, tamarind, spices and a hint of jaggery. While chana bateta is prepared round the year in Bohri households – on Eid, on Islamic birthdays, when you have guests over – it has a special place on the 13th day of Rajab-Ul-Asab (being observed today as Ayam-Ul-Beez), which commemorates the birth of Imam Ali (A.S.). Those fasting on these auspicious days break their fasts at dusk with a bowl of this deeply-satisfying spicy-sweet-tangy preparation. I hope you enjoy it!
Ingredients
- 150 gms Black Grams (Kaala Chana), Soaked 12 Hours In 5 Cups Water
- 11-12 Boiled Baby Potatoes/ Regular Potatoes
- 1 Tbsp Gram Flour (Besan)
- 4 Tbsp Coriander-Mint Leaves, chopped
- 3 Tbsp Thick Tamarind Pulp
- 2 Tsp Coriander Powder
- 1 Tsp Red Chilli Powder
- 1 Tsp Turmeric Powder
- 1 Tbsp Fresh Garlic, Crushed
- 1 Green Chilli
- 1 Small Onion, Chopped
- 1/2 Tbsp Jaggery Powder
- Pinch of Garam Masala
- 4 Tbsp Oil
- Salt
- For the Garnish
- Fried Onions
- Coriander-Mint Leaves
- Lemon Wedges
- Chopped Chillies (Optional)
Preparation
Prep: 10 minutes
Cooking: 20 minutes
- Add the soaked black gram to a pressure cooker along with the water. Add the chopped onion, green chilli, ½ tbsp oil, 1 tsp coriander powder, turmeric and salt. Pressure cook on high for 3 whistles and medium for 2 whistles.
- In a large kadhai, heat the remaining oil. Sauté garlic for 3-4 minutes. Add besan, coriander powder, red chilli powder and sauté for 4-5 min. Add the tamarind pulp and mix well. When the gravy comes to a boil, stir in the chana (along with the water), potatoes, garam masala and jaggery. Add the coriander-mint leaves and stir well. Cover and simmer for 5 minutes on low flame.
- Garnish and serve hot.
