how to make doubles and channa and different sauces

chickpeas

🥗Healthier: black beans

💰Cheaper: canned chickpeas

Canned chickpeas save time and effort.

coconut chutney

🥗Healthier: avocado spread

💰Cheaper: sour cream

Sour cream is more accessible and adds creaminess.

Wash the chickpeas to remove any stones or debris.

Soak the chickpeas in hot water with 1 teaspoon of baking powder overnight or for 2-3 hours until they swell.

Drain the soaked chickpeas and place them in a pot.

Add hot water to the pot with the chickpeas and boil until soft, ensuring they remain whole.

Scoop out any impurities that float to the surface while boiling.

Once the chickpeas are bubbling, add curry powder, saffron, and turmeric, mixing well.

Continue to boil, adding more hot water as needed to keep the chickpeas submerged.

Once the chickpeas are soft but still firm, add garlic, pimento peppers, and anchar masala to season.

Add water to achieve the desired sauce consistency for the chickpeas.

Prepare chutneys by soaking tamarind in hot water to soften it.

Add salt, green seasoning, garlic, banana, and brown sugar to the tamarind and cook until it reaches a sticky consistency.

Prepare mango chutney by boiling mango with salt, green seasoning, and sugar, optionally adding anchar masala for flavor.

Roast peppers and garlic until charred, then blend with vinegar to create roasted pepper sauce.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens