Khatta Channa ( A Punjabi Indian Speciality Chickpeas Dish) - cooking recipe

Ingredients

100 g black channa, washed and soaked in plenty of water,overnight (black chickpeas, NOT white chickpeas)
2 tablespoons pure wesson canola oil
1/4 teaspoon asafoetida powder
1/4 teaspoon ground fenugreek
1/2 teaspoon coriander powder
1/2 teaspoon turmeric powder
1/2 teaspoon red chili powder
salt
1 tablespoon gram flour
1/2 cup tamarind juice
2 1/2 - 3 cups water
1 tablespoon mango powder (amchur)

Preparation

Soak the black channa overnight in a large bowl with lots of water.
The water level should be atleast 3 inches above the level of the black channa{chickpeas}.
The next morning, drain out the water completely and wash the channa in a bowl of fresh and clean water.
Now, put the washed channa in a large pot.
Add water{should be 2-3 inches over the level of the chickpeas}.
Boil the chickpeas on high heat.
Heat oil in a pot.
Add asafoetida, fenugreek, corriander, turmeric and red chilli powders with salt to taste.
Mix well and stir-fry for a few seconds.
Prepare tamarind water by dissolving a lemon-sized piece of tamarind in 1/2 cup of HOT water.
Squeeze the tamarind ball really hard to let its juices flow into the water.
Pass this through a strainer and into a bowl.
Your tamarind water is ready.
In a bowl, dissolve the gramflour in 3 tbsps.
of water.
Mix this really well ensuring that no lumps remain.
Add this mixture and the tamarind water to the pot containing all the spice powders{masalas}.
Stir well and bring to a boil.
Lower flame, add the boiled chickpeas, dry mango powder and 2 1/2- 3 cups of water.
Boil for 10-15 minutes on medium flame.
Remove from flame.
Serve hot over a bowl of white long-grain Basmati rice.
Enjoy!