Black Chana With Potato

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

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 vegetable 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 onion paste into cumin mixture, taking great care to avoid splattering. Cook and stir mixture until well mixed and fragrant, about 5 minutes.
4. Stir chickpeas, potatoes, 1 teaspoon salt, coriander, garam masala, turmeric, and cayenne pepper into onion-cumin mixture; add 2 cups water. Bring liquid to a boil and cover pot; reduce heat and gently simmer for 1 hour. Stir tamarind paste into chickpea mixture; cook, stirring occasionally, for 10 minutes more.

black chickpeas, salt, baking soda, water, onion, clove garlic, fresh ginger, water, vegetable oil, cumin seeds, asafoetida powder, potatoes, ground coriander, garam masala, ground turmeric, cayenne pepper, water, tamarind paste

Taken from www.allrecipes.com/recipe/246179/black-chana-with-potato/ (may not work)