Chole Tadka Masala Channa

Tadka Masala Channa with Spiced Potatoes: A Gluten-Free Delight!

Dive into the world of flavor with this tantalizing Tadka Masala Channa recipe topped with spiced potatoes, crafted by the culinary genius Gunjan Goela. This easy, quick, and gluten-free dish is a feast for the senses, perfectly paired with garlic naan or any Indian bread. Follow along for a culinary adventure that will leave you craving for more!

Ingredients:

For Masala Channa:

• 1 litre water
• 400 gms chickpeas (channa), soaked overnight and boiled
• 3 tsp tea leaves
• 4 bay leaves
• 5 black cardamoms
• 1 1/2 tsp salt
• 2 tsp cumin powder
• 1 1/2 tsp kachari powder
• 2 tsp fennel powder
• 5 tsp anardana powder (pomegranate seed powder)
• 2 tsp amchoor powder (dry mango powder)
• 3 tsp coriander powder
• 1 1/2 tsp red chili powder
• 1 tsp garam masala
• 1/4 tsp hing (asafoetida)
• 5 Tbsp ginger, julienned
• 3 tsp finely chopped green chilies
• 2 tsp kasoori methi (dried fenugreek leaves)
• 5 tsp lemon juice
• 1 tsp baking soda
• 12 garlic cloves
• 4 whole green chilies, for garnishing

For Masala Aloo (Spiced Potatoes):

• 2 Tbsp oil
• 2 tsp chili powder
• 1/2 tsp turmeric powder
• 4 potatoes, quartered
• 50 gms ginger, julienned
• 3 tomatoes, quartered
• 5 green chilies, slit into halves
• A pinch of salt

Instructions:

1. Prepare Masala Channa:

   • In a large pot, bring water to a boil. Add tea leaves, bay leaves, black cardamoms, and salt.
   • Add the boiled chickpeas and cook until tender.
   • In a separate pan, heat oil and add cumin powder, kachari powder, fennel powder, anardana powder, amchoor powder, coriander powder, red chili powder, garam masala, and hing.
   • Add ginger, green chilies, and kasoori methi. Sauté until fragrant.
   • Pour this mixture over the cooked chickpeas. Stir well.
   • Add lemon juice and baking soda. Mix gently.
   • In the same pan, heat some oil and fry garlic cloves until golden. Add to the channa.
   • Garnish with whole green chilies.

2. Prepare Masala Aloo (Spiced Potatoes):

   • Heat oil in a pan. Add chili powder and turmeric powder.
   • Add quartered potatoes and cook until golden brown.
   • Add ginger, tomatoes, green chilies, and salt. Cook until tomatoes soften.

3. Serve:

   • Serve the Tadka Masala Channa hot, topped with the spiced potatoes.
   • Pair with garlic naan or your favorite Indian bread for a complete meal.

Tips:

• Soaking chickpeas overnight reduces cooking time and enhances digestibility.
• Adjust spice levels according to your preference.
• Adding baking soda while cooking chickpeas helps to soften them faster.
• For extra flavor, crush kasoori methi between your palms before adding.
• Ensure potatoes are evenly coated with spices for maximum flavor.

Indulge in the rich flavors of Tadka Masala Channa with Spiced Potatoes for a culinary experience that will tantalize your taste buds!