High Protein Amritsari Channa

Indulge in the rich, aromatic flavors of High Protein Amritsari Channa, a heartwarming vegetarian dish that's as nutritious as it is delicious. This protein-packed recipe features tender, spiced chickpeas simmered in a fragrant blend of Indian spices like garam masala, cumin, and coriander. A unique touch of black tea gives the channa its signature deep hue and subtle earthy flavor, perfectly complementing the creamy texture of the chickpeas. Ideal for a healthy main course, this dish pairs beautifully with steamed rice, fluffy naan, or whole-grain roti. Ready in just over an hour and brimming with plant-based protein, it's a perfect choice for anyone seeking a satisfying and wholesome Indian classic.

Nutriscore Rating: 75/100

Prep Time:20 mins

Cook Time:60 mins

Total Time:80 mins

Servings: 4

Ingredients

• 250 grams dried chickpeas
• 1 teaspoon baking soda
• 1 unit black tea bag
• 1 liter water
• 1 unit bay leaf
• 1 medium onion, chopped
• 1 large tomato, chopped
• 2 tablespoons ginger-garlic paste
• 2 units green chilies, chopped
• 1 teaspoon cumin seeds
• 2 teaspoons coriander powder
• 0.5 teaspoon turmeric powder
• 1 teaspoon red chili powder
• 1 teaspoon garam masala
• 2 tablespoons oil
• 1 teaspoon salt
• 2 tablespoons fresh coriander leaves, chopped

Directions

Step 1

Rinse the dried chickpeas thoroughly under running water. Place them in a large bowl, add 1 liter of water, and let them soak overnight or for at least 8 hours.

Step 2

Drain the soaked chickpeas and add them to a pressure cooker. Add 1 teaspoon of baking soda, 1 liter of fresh water, a black tea bag, and the bay leaf. The tea bag will give the chickpeas a rich color and subtle flavor.

Step 3

Pressure cook the chickpeas for 15-20 minutes on medium heat, or until they are tender and cooked through. Discard the tea bag and bay leaf. Drain the chickpeas but reserve the cooking water for later use.

Step 4

In a large pan, heat 2 tablespoons of oil over medium heat. Add cumin seeds and let them splutter for a few seconds until fragrant.

Step 5

Add the chopped onion and green chilies, and sauté until the onions turn golden brown.

Step 6

Stir in the ginger-garlic paste and cook for another 2 minutes until the raw smell disappears.

Step 7

Add the chopped tomatoes and cook until they become soft and the oil starts to separate from the masala.

Step 8

Mix in the coriander powder, turmeric powder, red chili powder, and salt. Cook this spice mixture on medium heat for 3-4 minutes, stirring occasionally.

Step 9

Add the drained chickpeas to the pan and mix well with the spices.

Step 10

Pour in about 1.5 cups of the reserved cooking water to the pan. Cover and let it simmer on low heat for 20-25 minutes, allowing the flavors to blend beautifully.

Step 11

Stir in the garam masala and let the channa simmer for another 5 minutes.

Step 12

Garnish with freshly chopped coriander leaves before serving.

Step 13

Serve hot with rice or Indian bread such as naan or roti.

Nutrition Facts

Serving size	1664 grams (1664.0g)

Amount per serving	% Daily Value*
Calories	1332

Total Fat 45.90g	59%
Saturated Fat 3.70g	19%
Polyunsaturated Fat 0.00g
Cholesterol 0mg	0%
Sodium 3758mg	163%
Total Carbohydrate 188.80g	69%
Dietary Fiber 51.70g	185%
Total Sugars 39.00g
Protein 53.70g	107%

Vitamin D 0IU	0%
Calcium 462mg	36%
Iron 23mg	128%
Potassium 3221mg	69%

*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: 29.9%

Protein: 15.5%

Carbs: 54.6%