There are always people who you think you know better, though you may have never met. Being a food blogger, a penchant for collecting cookbooks, writing down recipes, and bookmarking online, it is only that natural that I came across Tarla Dalal. I do own a couple of her cookbooks, bookmarked many online, and have tried quite a few from her collection.
I was sad to hear that she passed away last week. And she leaves behind a legacy of over 100 cookbooks and thousands of recipes and on the inspiring many cooks.
I came to know about this news when Pavani email us in our Blogging Marathon group. There was such an immediate reaction from everybody, with Padma suggesting that we should do a tribute to her by cooking something from her collection. We agreed to do it on the same day and I requested Preeti, our resident logo creator to design a logo.
So here's my tribute to Tarla Dalalji with a recreation of her dish. I am obsessed with Chhole and it was only natural I collected all her Channa dishes in one place. Though we decided last week, it was only this morning that I finally was able to make something.
This Khatte Chane has sounded such a delicious treat, so I had to do it. I saved up a small portion of boiled channa since this weekend when this was to have been cooked. Finally, I had to do with just a small portion, no doubt will be making it again.
Khatte chane, served with kulchas is a spicy chickpea or kabuli chana. It is a preparation with chane cooked with chopped onions, tomatoes, chilies, and masalas.
Check out the tributes from the BM group in the Linky tool below.
Khatte Chane | Spicy Curried Chickpea
Preparation Time: 5
Cooking Time: 10
Soaking time: Overnight
Kabuli chana (white chickpeas) - 1 cup
Tamarind pulp or tamarind (imli) water - 1 tsp
Onions - 1 small
Tomatoes, sliced - 1/2
Green chilies, chopped - 2
Ginger, grated - 1/"
Chole masala - 1/2 tsp
Salt to taste
Oil - 2 tsp
Spice powders :
Roasted cumin powder -1/2
Roasted Coriander powder - 1/2 tsp
Turmeric powder a pinch
How to make the Khatter Chane
Wash chana dal and soak it overnight. Pressure cook the channa till done. Drain and store if not using right away. Else keep it aside.
Heat a pan with 2 tsp oil, jeera, coriander powder, chana masala, red chili powder, salt, and fry for 1-2 minutes.
Add the ginger and green chilies and continue frying.
Once this is done, add tamarind juice to the pan and mix them well.
Bring the mixture to a boil, add chana dal to the mixture.
Cook for 5-6 minutes.
Garnish with onion, tomato slices, and fresh coriander.
Khatte Chane is served with kulchas, bread, or bhaturas. However, I served it with corn rice. Will surely be making this again with Kulchas.
Having boiled frozen channa is always such a boon. Just before using, bring to room temperature and cook.