Chickpeas with Mango Powder

Amchur Chana

Preparation info

  • Makes

    4 cups

    • Difficulty


Appears in

660 Curries

By Raghavan Iyer

Published 2008

  • About

When a curry relies on the pervasive flavor of a spice, it had better be strong enough to carry the sauce. The ground powder (chur) of unripe mango (aam) in this dish bears that burden with great fortitude, not to mention earthy tartness. Mango powder is a souring, cooling spice, used heavily in northern India—as are chickpeas, so it is natural that the two come together very often there. I find it interesting that even though crushed tomatoes (another acid) form the base of t