Pairs well with Tari Wala Chana
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Tari Wala Chana
362.2K views • 4mo ago
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A traditional Punjabi dish of black chickpeas cooked in a flavorful spice mix and mustard oil, served with potatoes and garnished with fresh coriander. Comforting and aromatic, perfect with pav, tandoori roti, or steamed rice.
00:35:00 total
Serves 4
medium
Main Various
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Ingredients
- Tender coriander stems - 3 tbsp (for paste)
- Ginger - 2 inch piece (peeled & roughly sliced, for paste)
- Garlic cloves - 5-6 (for paste)
- Green chillies - 3-4 (less spicy & roughly torn, for paste)
- Dry Kashmiri red chillies - 2 (broken into half, optional, for paste)
- Salt - to taste (to taste, used in paste, masala, boiling chana and final cooking)
- Coriander seeds - 2-3 heaped tbsp (for masala)
- Cumin seeds - 1 tsp (masala), 1/2 tsp (final cooking) (for masala and final cooking)
- Small mustard seeds - 1/4 tsp (for masala)
- Black cardamom - 5-6 (for masala)
- Cloves - 5-6 (for masala)
- Green cardamom - 6-7 (for masala)
- Black peppercorns - 2 heaped tbsp (for masala)
- Mace - 2 (for masala)
- Fennel seeds - 1/2 tsp (for masala)
- Bay leaf - 2-4 (masala), 2 (boiling chana), 1 (final cooking) (for masala and boiling chana and final cooking)
- Cinnamon stick - 2 inch (masala), 1 inch (boiling chana) (for masala and boiling chana)
- Black chickpeas - 250 g (soaked overnight)
- Dry Kashmiri red chillies - 3 (for boiling chana)
- Water - 3-4 cups (boiling chana), 1/2 cup + 1 1/2 cups + 1/4 cup (final cooking) (for boiling chana and final cooking)
- Turmeric powder - 1/2 tsp (boiling chana), 1/2 tsp (final cooking) (for boiling chana and final cooking)
- Degi red chilli powder - 1/2 tsp (boiling chana), 1 tsp (final cooking) (for boiling chana and final cooking)
- Mustard oil - 3 tbsp (for final cooking)
- Oil - 2 tbsp (for final cooking)
- Onions - 3 1/2 medium (sliced, for final cooking)
- Prepared paste - watch the video to see (from step 1)
- Tomatoes - 2 medium (chopped, for final cooking)
- Potatoes - 3 medium (peeled & roughly diced, for final cooking)
- Cooked chana - watch the video to see (from boiling chana step)
- Sugar - 1 tsp (for final cooking)
- Prepared masala - 3 heaped tbsp (from step 2)
- Ghee - 2-3 tsp (for finishing)
- Fresh coriander leaves - 3 tbsp (chopped, for finishing)
- Coriander sprig - 1 sprig (for garnish)
Instructions
- Prepare the paste: In a bowl, add tender coriander stems, ginger, garlic, green chillies, dry Kashmiri red chillies (optional), and salt to taste. Transfer to a mixer grinder and grind to a smooth paste. Set aside.
- Prepare the masala: In a pan, dry roast coriander seeds, cumin seeds, small mustard seeds, black cardamom, cloves, green cardamom, black peppercorns, mace, fennel seeds, bay leaf, cinnamon stick, and salt to taste for about a minute until aromatic. Transfer to a mixer grinder and grind into a fine powder. Set aside.
- Cook the black chickpeas: In a pressure cooker, add soaked black chickpeas, salt, bay leaf, cinnamon stick, dry Kashmiri red chillies, water, turmeric powder, and degi red chili powder. Cover and cook for 2-3 whistles until chickpeas are well cooked. Set aside.
- Prepare the Tari Wala Chana: In a handi or deep pan, heat mustard oil and oil until smoky hot. Add cumin seeds and bay leaf and let them splutter. Add sliced onions and sauté until golden brown. Add the prepared paste, chopped tomatoes, diced potatoes, and salt. Sauté for a minute. Add turmeric powder, degi red chili powder, and water. Cook for 10-12 minutes until potatoes are half cooked. Add cooked chickpeas, water, sugar, and salt. Let it simmer. Add prepared masala and water, bring to a quick boil. Finish with ghee and fresh coriander leaves. Mix well.
- Garnish and serve: Transfer the Tari Wala Chana to a serving dish, garnish with a coriander sprig, and serve hot with pav, tandoori roti, or steamed rice.
