The BEST Channa recipe for Doubles - ORIGINAL channa recipe

chickpeas

🥗Healthier: black beans

💰Cheaper: pinto beans

Black beans offer a similar texture and flavor profile.

flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour adds fiber and nutrients.

scotch bonnet pepper

🥗Healthier: jalapeño

💰Cheaper: serrano pepper

Jalapeños provide heat with less intensity.

curry powder

🥗Healthier: homemade curry blend

💰Cheaper: turmeric

Homemade blends can be tailored for flavor.

Start by boiling 2 tins of chickpeas in water for about 15 minutes.

Add 1 tablespoon of baking soda to the boiling water and stir constantly until the water is visible again; continue boiling for another 15 to 20 minutes.

In a separate pot, boil 1/2 cup of split peas with 2 garlic cloves for about 30 minutes.

In a pan, add 2 to 3 tablespoons of vegetable oil, ensuring the bottom of the pot is coated.

Add 1/4 onion and 3 garlic cloves to the hot oil; stir and let cook for about 2 minutes.

Add 1 tablespoon of curry powder and 3/4 tablespoon of roasted jira powder; stir and let cook for 4 to 5 minutes, stirring every 2 minutes.

Drain the chickpeas and add them to the curry mixture; mix well.

Season with salt and black pepper, then add enough water (about 1 to 1.5 cups) to just cover the chickpeas; mix well.

Let the mixture come to a boil.

Mash the split peas with a potato masher until fine, then let it thicken for about 2 to 3 minutes.

Add the mashed split peas to the chickpea mixture and gently mash to keep some chunks of chickpeas intact.

Add chopped cilantro to the mixture and stir well; let it come to a boil for another 5 minutes, stirring occasionally to prevent sticking.

Turn off the heat and let it cool; it will thicken as it cools.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary