Channa Bateta (Black Chickpeas + Potatoes)

Step 1

Rinse 1 cup of black chickpeas in cold water. In a small bowl, soak black chickpeas in warm water for at least 6 hours. Rinse and drain.

Step 2

Transfer black chickpeas in a medium-large sized saucepan. Add 3-4 cups of water and 1 teaspoon of salt.

Side note: black chickpeas to water ratio is 1 cup:3-4 cups.

Step 3

Boil for 10 minutes. Reduce heat, cover and simmer for 1 hour or until tender. Drain and keep aside.

Step 4

In a separate saucepan, add 2 large potatoes (small cubes, peeled), fill with water and add 1 teaspoon of salt. Boil for approximately 15 minutes. You know the potatoes are ready when you're able to insert a fork into the cubed potatoes without any resistance.

Tip: when you fill with water, there should be 1 inch of water on top of the potatoes.

Step 5

In a large saucepan, heat up 1 tablespoon of oil and 1 tablespoon of mustard seeds on medium heat.

Tip: use a large saucepan as you will be adding all remaining ingredients into this saucepan.

Step 6

Add 3 tablespoons of crushed tomato (option to add one more tablespoon if desired).

Add 1/2 teaspoon of turmeric.

Add 1/2 teaspoon of chilli powder.

Add 2 bay leaves.

Step 7

Add cooked black chickpeas from Step 3.

Step 8

Add boiled potatoes with the water from Step 4.

Step 9

Add 1/4 cup of lemon juice. Option to add more as desired.

Step 10

Allow to boil until desired consistency is achieved. Adjust (lemon, salt, water) as needed.

Step 11

Enjoy! Option to top with potato chips for a nice crunch.