TANGY TAMARIND CHICKPEAS - KHATA IMLEE CHANA (SLOW COOKER)
This dish is dry, not saucy and quite delicious. From The Indian Slow Cooker by Anupy Singla. I made half the quantity and it lasted me all of three days.
Provided by duonyte
Categories Lunch/Snacks
Time 12h15m
Yield 14 cups
Number Of Ingredients 16
Steps:
- Place the chickpeas and water in a 5 quart slow cooker .
- In a food processor, puree all of the remaining ingredients, except the lemon, onion for garnish and bread.
- Add to slow cooker, stir, and cook on High for 10 hours.
- Add the half lemon and cook another 2 hours on High. After cooking, remove and discard the lemon.
- Top with the sliced red onion and serve with hot naan. (I ran out of naan and wrapped these in warm flour tortillas - very good).
- To make half the quantity, use a 3 1/2 qt slow cooker.
- Note: I loved these plain, but loved them even more with a cucumber salad. Mix chopped cucumbers - I used seedless - and some chopped red onion if you like, stir in some sour cream or thick yogurt. Spoon onto the chickpeas and naan - the contrast between the spicy chickpeas and the cool creamy cucumbers is out of this world!
Nutrition Facts : Calories 335.5, Fat 5.8, SaturatedFat 0.7, Cholesterol 0.6, Sodium 1037.3, Carbohydrate 56.5, Fiber 15.9, Sugar 10.6, Protein 17.5
KHATTA CHANNA ( A PUNJABI INDIAN SPECIALITY CHICKPEAS DISH)
My mom is addicted to this because of her Punjabi roots. I, in turn, thanks to genetics, follow in line;).
Provided by Charishma_Ramchanda
Categories Curries
Time P1DT45m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Soak the black channa overnight in a large bowl with lots of water.
- The water level should be atleast 3 inches above the level of the black channa{chickpeas}.
- The next morning, drain out the water completely and wash the channa in a bowl of fresh and clean water.
- Now, put the washed channa in a large pot.
- Add water{should be 2-3 inches over the level of the chickpeas}.
- Boil the chickpeas on high heat.
- Heat oil in a pot.
- Add asafoetida, fenugreek, corriander, turmeric and red chilli powders with salt to taste.
- Mix well and stir-fry for a few seconds.
- Prepare tamarind water by dissolving a lemon-sized piece of tamarind in 1/2 cup of HOT water.
- Squeeze the tamarind ball really hard to let its juices flow into the water.
- Pass this through a strainer and into a bowl.
- Your tamarind water is ready.
- In a bowl, dissolve the gramflour in 3 tbsps.
- of water.
- Mix this really well ensuring that no lumps remain.
- Add this mixture and the tamarind water to the pot containing all the spice powders{masalas}.
- Stir well and bring to a boil.
- Lower flame, add the boiled chickpeas, dry mango powder and 2 1/2- 3 cups of water.
- Boil for 10-15 minutes on medium flame.
- Remove from flame.
- Serve hot over a bowl of white long-grain Basmati rice.
- Enjoy!
TAMARIND CHICKPEAS
Tamarind and fennel seeds complement each other in this vegetarian dish from Uttar Pradesh
Provided by Roopa Gulati
Categories Dinner, Lunch, Supper, Vegetable
Time 35m
Number Of Ingredients 14
Steps:
- Heat the oil in a saucepan, fry the nigella and fennel seeds for about 10 seconds. Add the onion and cook gently for 8-10 minutes until golden.
- Mix in the tomatoes, chillies, sugar, paprika, turmeric and chickpeas. Bring to the boil, then simmer for 10 minutes. Stir in the tamarind and coriander. Add the spinach leaves and stir gently until they've just wilted. Serve with yogurt and chapatis.
Nutrition Facts : Calories 334 calories, Fat 11 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 45 grams carbohydrates, Sugar 5 grams sugar, Fiber 9 grams fiber, Protein 16 grams protein, Sodium 1.34 milligram of sodium
TANGY TAMARIND CHICKEN
Make and share this Tangy Tamarind Chicken recipe from Food.com.
Provided by Mini Ravindran
Categories Lunch/Snacks
Time 30m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Heat oil in a deep pan or skillet (do not smoke).
- Add black pepper powder, cumin powder, coriander powder and add cubed chicken pieces.
- Saute for 5 minutes on medium heat.
- Cover the lid and let chicken cook in its own juices for 15 minutes or until tender on low heat.
- Open the lid and add tamarind pulp, hot tomato sauce, salt and 3/4 cup of water.
- Cover and leave on high heat for 5 minutes.
- Turn off the heat, garnish with fresh parsley sprigs and serve hot on a bed of steamed basmati rice.
More about "tangy tamarind chickpeas khata imlee chana slow cooker recipes"
SLOW COOKER SWEET AND SPICY CHICKPEAS - SLENDER KITCHEN
From slenderkitchen.com
INSTANT POT: KHATA IMLEE CHANA - TANGY TAMARIND CHICKPEAS
From pinterest.ca
SIMPLEST SLOW COOKER CHICKPEAS | ALEXANDRA'S KITCHEN
From alexandracooks.com
SLOW COOKER CHICKPEA CURRY RECIPE - SIMPLY RECIPES
From simplyrecipes.com
TANGY TAMARIND CHICKPEAS KHATA IMLEE CHANA SLOW COOKER FOOD
From topnaturalrecipes.com
10 BEST TAMARIND CANDY RECIPES | YUMMLY
From yummly.com
5 RECIPES FEATURING TANGY, PUCKERY TAMARIND - WASHINGTON POST
From washingtonpost.com
THE EASIEST SLOW COOKER CHANA MASALA RECIPE | GOOP
From goop.com
TANGY TAMARIND CHICKPEAS - KHATA IMLEE CHANA (SLOW …
From pinterest.co.uk
RECIPE: 10-HOUR SLOW COOKER CHANA MASALA - KITCHN
From thekitchn.com
INSTANT POT: KHATA IMLEE CHANA - TANGY TAMARIND CHICKPEAS
From indianasapplepie.com
TANGY TAMARIND CHICKPEAS – KHATA IMLEE… – RECIPEFUEL | RECIPES, …
From recipefuel.com
TANGY TAMARIND CHICKPEAS (KHATA IMLEE CHANA) RECIPE | EAT YOUR …
From eatyourbooks.com
TANGY TAMARIND CHICKPEAS KHATA IMLEE CHANA SLOW COOKER FOOD
From homeandrecipe.com
SWEET AND TANGY TAMARIND CANDY DEFIES ALL EXPECTATIONS - THE …
From thetakeout.com
15 EASY AND DELICIOUS SLOW COOKER CHICKPEA RECIPES
From slenderkitchen.com
PAYPAL - INDIAN AS APPLE PIE
From indianasapplepie.com
INSTANT POT: KHATA IMLEE CHANA - TANGY TAMARIND CHICKPEAS
From pinterest.ca
You'll also love