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Tea Party Channa Bateta combines boiled potato and chickpeas with a direct mustard-seed tempering. The result is substantial enough for a main course but compact enough for tea-time serving.

Mustard seeds are popped first, then potatoes are sautéed with turmeric, green chili, cayenne, cilantro, and salt. Chickpeas are added only after the potatoes have taken on the spices.

Lemon juice and a small amount of sweetener finish the dish. Mash a small portion and stir it back in if a thicker consistency is wanted.

Ingredients

• 1 teaspoon good oil
• 1/2 teaspoon black mustard seeds
• 1 1/2 cups potatoes, boiled and cubed
• 1/2 teaspoon turmeric
• 1 teaspoon fresh green chilies, minced
• 1/2 teaspoon cayenne pepper, or to taste
• 1/4 cup fresh cilantro leaves, chopped
• 1 teaspoon salt, or to taste
• 1 1/2 cups chickpeas, cooked or canned
• 2 tablespoons lemon juice
• 1 teaspoon sweetener

Method

Heat the oil in a large pot over medium-high heat. Add the mustard seeds, cover, and let them pop for 30 seconds. Immediately add the potatoes, turmeric, green chilies, cayenne, cilantro, and salt and sauté 2–3 minutes. Add the chickpeas and cook 2 minutes more. Stir in the lemon juice and sweetener. For a thicker texture, mash about 1/4 cup of the potato-and-chickpea mixture separately and stir it back into the pot. Makes 2 servings.