Chanaa Masaalaa (Tangy Chickpeas)


1 cup chanaa (dried chickpeas)


1 teaspoon chaat masaalaa

1 teaspoon cumin powder, roasted

teaspoon mithu (salt)

teaspoon kaalaa namak (black salt)

teaspoon aamchur (mango powder)


1 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 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