Khatte Channe

Recipe Ingredients

4 cups	948ml	Cooked chick peas - (reserve the stock)
1 tablespoon	15ml	Tamarind paste
1/2 cup	118ml	Light vegetable oil
1 1/2 cups	93g / 3.3oz	Thinly sliced onions
2 teaspoons	10ml	Minced garlic
1/2 teaspoon	2.5ml	Turmeric
1/2 teaspoon	2.5ml	Red pepper
1 cup	62g / 2.2oz	Chopped tomatoes
1 tablespoon	15ml	Ginger - grated
1 1/4 teaspoons	6.3ml	Garam masala
1 1/4 teaspoons	6.3ml	Ground cumin

Recipe Instructions

Heat oil in a large pot over medium heat and fry the onions for 20 minutes, stirring constantly to prevent burning. Add garlic and cook for 2 minutes. Add turmeric and pepper. Stir rapidly for a moment, then add the tomatoes and ginger. Cook for about 5 minutes (the fat should be separating from the gravy). Add tamarind and about 1 cup of the chick pea stock. Cover and simmer gently for 15 minutes. Add chick peas, garam masala and cumin. Cook for 10 minutes. Check for salt. Serve garnished with onion slices and shredded green chiles.

Serve with Poori.

Source:
Julie Sahni, "Classic Indian Cooking"

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