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Chana Bateta
Nb persons: 4
Yield:
Preparation time:
Total time:
Source: https://srilankancuisine.wordpress.com/
| Time: 45mins+ overnight soaking | |
| 250gms (8ozs) | chick peas, (Chana) |
| 4 medium sized | potatoes |
| 1 | onion |
| 1 tablespoon | garlic paste |
| 1 teaspoon | cumin seed, (jeeru) |
| 2-3 | green chillies |
| Pinch | turmeric powder |
| 1 teaspoon | coriander |
| cumin seed powder | |
| ½ to 1 teaspoon | chillie powder |
| 2 tablespoons gram | flour |
| Curry leaves | |
| Pinch | soda bicarbonate |
| Tamarind chutney: | |
| 100gms | tamarind |
| 200gms (8ozs) | jaggery grated |
| 1 teaspoon | chillie powder |
| 2 teaspoons | cumin powder |
| Salt to taste | |
| 1 cup | water |
| Coriander leaves | |
Mix all together and boil. When tamarind is soft, jaggery has dissolved and is thick, remove and strain. Method: Soak the chickpeas overnight in water with a pinch of soda bicarbonate. In the morning throw the water. Add fresh water with little salt and boil chana in pressure cooker till soft. Do not throw the water remaining. Boil potatoes separately and cut into cubes. Heat oil in a pan and fry the onion, when it becomes transparent, add the garlic paste, curry leaves and whole cumin seed. When garlic gets light brown, add green chillies, turmeric, coriander/ cumin powder and red chillie powder. Cook for 2-3 mins, then add the gram flour and saute, for a further 5 minutes. Add boiled chickpeas with the water and allow to cook for a while. Add tamarind chutney as required. (the amount given may be more). Add the potatoes and serve garnished with coriander.
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