Chanaa Masaalaa (Tangy Chickpeas)

1 ½ cup chanaa (dried chickpeas)

1 teaspoon chaat masaalaa

1 teaspoon cumin powder, roasted

¼ teaspoon mithu (salt)

½ teaspoon kaalaa namak (black salt)

½ teaspoon aamchur (mango powder)

1 ½ teaspoon aamli (tamarind) concentrate

2 lilu marchu (green chili), seeded and thinly sliced

1 sprig kothmari (cilantro)

1. Wash chickpeas and soak for 8 hours or overnight with enough water to cover by 2 inches.

2. Bring to a boil in the soaking water. Reduce heat to low and simmer, covered, for about 1 ½ hours or until tender.

3. In a non‑stick saucepan, add chick peas, chat masaalaa, cumin powder, salt and black salt, mango powder and 1/4 cup water. Boil. Lower heat and simmer, covered, for 10 minutes.

4. Add tamarind and cook uncovered for 3‑5 minutes, stirring.

5. Garnish with green chilies and cilantro.

Source: Sopchak 10/1995