PREP : 15 mins
COOK : 1Hr 20 mins
Ingredients
1 cup dried black
chickpeas (garbanzo beans) 1 1/2 teaspoons salt, divided 1/2 teaspoon baking
soda 1 quart water 1 onion, chopped 1 clove garlic, chopped, or more to taste 1
(1 inch) piece chopped fresh ginger 3 tablespoons water 3 tablespoons vegetable
oil 1/4 teaspoon cumin seeds 2 pinches asafoetida powder 4 potatoes, peeled and
quartered 1 teaspoon ground coriander 1 teaspoon garam masala 1/4 teaspoon
ground turmeric 1/4 teaspoon cayenne pepper 2 cups water 3 tablespoons tamarind
paste, or more to taste Add all ingredients to list
Directions
Prep : 15 m
Cook : 1 h 20 m
Ready In : 1 d 1 h 35 m
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 vegetable 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
onion paste into cumin mixture, taking great care to avoid splattering. Cook
and stir mixture until well mixed and fragrant, about 5 minutes.
Stir chickpeas,
potatoes, 1 teaspoon salt, coriander, garam masala, turmeric, and cayenne
pepper into onion-cumin mixture; add 2 cups water. Bring liquid to a boil and
cover pot; reduce heat and gently simmer for 1 hour. Stir tamarind paste into
chickpea mixture; cook, stirring occasionally, for 10 minutes more.
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