Black Chana with Potato

Ingredients

• 1 cup dried black chickpeas (garbanzo beans)
• 1 ½ teaspoons salt, divided
• ½ 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
• ¼ teaspoon cumin seeds
• 2 pinches asafoetida powder
• 4 potatoes, peeled and quartered
• 1 teaspoon ground coriander
• 1 teaspoon garam masala
• ¼ teaspoon ground turmeric
• ¼ teaspoon cayenne pepper
• 2 cups water
• 3 tablespoons tamarind paste, or more to taste

Instructions

1. 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.
2. Combine onion, garlic, and ginger in a blender; add 3 tablespoons water. Blend mixture at high speed until a smooth paste forms.
3. Heat 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 in onion paste, taking great care to avoid splattering. Cook and stir until well mixed and fragrant, about 5 minutes.
4. Stir chickpeas, potatoes, remaining 1 teaspoon salt, coriander, garam masala, turmeric, and cayenne pepper into onion-cumin mixture; add 2 cups water. Bring to a boil and cover the pot; reduce heat and gently simmer for 1 hour.
5. Stir in tamarind paste. Continue cooking, stirring occasionally, for 10 minutes more.