Soak the chickpeas in water overnight (or 8 to 9 hours).
Peel, chop up, and boil the potatoes for 15 minutes or until they are soft. Set aside.
Drain and rinse the chickpeas. Add chickpeas and 4 cups of water to a pot and bring to a boil over medium heat. Reduce the heat to medium low and boil partially covered for 1 hour. Keep a close eye on the pot in case the heat is too high as it may start to boil over. In that case reduce the heat.
Drain the chickpeas and set aside.
In a large pot, melt the coconut oil over medium heat. Add the mustard seeds, turmeric, tomato paste and curry leaves and stir for about 30 seconds.
Add the chickpeas and stir.
Add 6 cups of water, salt and tamarind chutney and bring to a boil. Boil for 10 minutes.
Add the potatoes and boil for 10 more minutes so that the potatoes are very mushy. Mash up a couple of the potatoes with a fork against the inside of the pot to thicken the stew.
Serve with tamarind chutney and coconut chutney. Sprinkle with crumbled up potato chips or chevdo.
Notes
Nutrition Facts
Channa Bateta Recipe
Amount Per Serving
Calories 147Calories from Fat 63
% Daily Value*
Total Fat 7g11%
Saturated Fat 2g10%
Polyunsaturated Fat 2g
Monounsaturated Fat 2g
Sodium 351mg15%
Potassium 250mg7%
Total Carbohydrates 17g6%
Dietary Fiber 4g16%
Sugars 3g
Protein 5g10%
Vitamin A1%
Vitamin C7%
Calcium3%
Iron9%
* Percent Daily Values are based on a 2000 calorie diet.
Notes: If you do not have tamarind chutney, you can substitute with lemon juice and cayenne pepper. Just taste the chana bateta as you add the lemon juice to make sure it doesn't become too sour.
Nutrition
Nutrition Facts
Channa Bateta Recipe
Amount per Serving
Calories
147
% Daily Value*
Fat
7
g
11
%
Saturated Fat
2
g
13
%
Polyunsaturated Fat
2
g
Monounsaturated Fat
2
g
Sodium
351
mg
15
%
Potassium
250
mg
7
%
Carbohydrates
17
g
6
%
Fiber
4
g
17
%
Sugar
3
g
3
%
Protein
5
g
10
%
Vitamin A
50
IU
1
%
Vitamin C
5.8
mg
7
%
Calcium
30
mg
3
%
Iron
1.6
mg
9
%
* Percent Daily Values are based on a 2000 calorie diet.
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