Prep Time:
15 mins
Cook Time:
1 hr 20 mins
Additional Time:
1 day
Total Time:
1 day 1 hr 35 mins
Servings:
6
Ingredients
Directions
Sort and clean chickpeas and wash them under cold water; drain. Combine chickpeas, 1/2 teaspoon salt, and baking soda in a large bowl; add 1 quart water. Soak chickpeas for 24 hours; drain.
Combine onion, garlic, and ginger in a blender; add 3 tablespoons water. Blend mixture at high speed until a smooth paste forms.
Heat oil in a 4-quart pot over medium-high heat. Add cumin seeds and asafoetida; cook and stir until asafoetida expands and cumin seeds darken, about 1 minute. Stir in onion paste, taking great care to avoid splattering. Cook and stir until well mixed and fragrant, about 5 minutes.
Stir chickpeas, potatoes, remaining 1 teaspoon salt, coriander, garam masala, turmeric, and cayenne pepper into onion-cumin mixture; add 2 cups water. Bring to a boil and cover the pot; reduce heat and gently simmer for 1 hour.
Stir in tamarind paste. Continue cooking, stirring occasionally, for 10 minutes more.
Nutrition data for this recipe includes the full amount of soaking water with salt and baking soda. The actual amount consumed will vary.
Nutrition Facts (per serving)
| 320 | Calories |
| 9g | Fat |
| 52g | Carbs |
| 10g | Protein |
