Amritsari Channa

Experience the authentic flavors of Northern India with this hearty Amritsari Channa recipe, a soul-warming dish bursting with robust spices and aromatic herbs. Tender chickpeas are pressure-cooked with fragrant whole spices like cinnamon, cardamom, and cloves, infusing them with rich, earthy notes. A flavorful masala base of golden caramelized onions, tangy tomato puree, and a touch of dry mango powder delivers a delightful balance of spicy, tangy, and savory flavors. Perfectly simmered to perfection, this vegetarian classic is finished with a sprinkle of fresh cilantro, making it the ultimate comfort food to pair with fluffy naan, crispy bhatura, or steamed rice. Whether for a festive gathering or a comforting weeknight dinner, this Amritsari Channa recipe is sure to become a favorite on your table.

Nutriscore Rating: 74/100

Prep Time:20 mins

Cook Time:90 mins

Total Time:110 mins

Servings: 4

Ingredients

• 250 grams Dried chickpeas
• 2 tablespoons Vegetable oil
• 1 large, finely chopped Onion
• 2 medium, pureed Tomato
• 1 tablespoon Ginger-garlic paste
• 1 finely chopped Green chili
• 1 teaspoon Cumin seeds
• 2 teaspoons Coriander powder
• 0.5 teaspoon Turmeric powder
• 1 teaspoon Red chili powder
• 1 teaspoon Garam masala
• 1 teaspoon Amchur (dry mango) powder
• 1 teaspoon or to taste Salt
• 4 cups Water
• 2 tablespoons, chopped for garnish Cilantro (coriander leaves)
• 2 Black tea bags
• 1 Bay leaf
• 1 small Cinnamon stick
• 2 Black cardamom
• 4 Cloves

Directions

Step 1

Rinse the dried chickpeas thoroughly and soak them in water for 8-10 hours or overnight.

Step 2

Drain the soaked chickpeas and transfer them to a pressure cooker. Add 4 cups of water, tea bags, bay leaf, cinnamon stick, black cardamom, and cloves.

Step 3

Pressure cook the chickpeas for 15-20 minutes until they are tender. Remove the tea bags and whole spices after cooking.

Step 4

In a large pot, heat vegetable oil on medium heat. Add cumin seeds and let them splutter.

Step 5

Add the chopped onions and sauté until they turn golden brown.

Step 6

Stir in ginger-garlic paste and chopped green chili, sauté for a minute until the raw aroma disappears.

Step 7

Pour the tomato puree into the pot, cook for 5-7 minutes until the oil separates from the masala.

Step 8

Add coriander powder, turmeric powder, red chili powder, and salt to the mixture. Cook for another 2-3 minutes.

Step 9

Mix in the cooked chickpeas and their water into the pot. Stir well to combine all spices with chickpeas.

Step 10

Cover and let the channa simmer on low heat for 25-30 minutes, stirring occasionally.

Step 11

Add garam masala and amchur powder, mix well and cook for another 5 minutes.

Step 12

Garnish with chopped cilantro and serve hot with naan, bhatura, or rice.

Nutrition Facts

Serving size	1762.2 grams (1762.2g)

Amount per serving	% Daily Value*
Calories	1466

Total Fat 45.80g	59%
Saturated Fat 6.10g	31%
Polyunsaturated Fat 17.00g
Cholesterol 0mg	0%
Sodium 4857mg	211%
Total Carbohydrate 225.40g	82%
Dietary Fiber 60.30g	215%
Total Sugars 58.70g
Protein 57.20g	114%

Vitamin D 0IU	0%
Calcium 587mg	45%
Iron 27mg	149%
Potassium 3530mg	75%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 26.7%

Protein: 14.8%

Carbs: 58.4%