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5 from 1 vote

Simple doubles channa recipe

This doubles channa is tasty and full of fresh Caribbean seasonings. Enjoy it with your hot homemade bara or try it with roti or rice.
Prep Time8 hours
Cook Time20 minutes
Total Time8 hours 20 minutes
Course: Breakfast
Cuisine: Caribbean
Keyword: doubles channa
Servings: 10 doubles
Author: Ros Singh

Ingredients

  • 1 cup channa (chickpeas)
  • cup dhal (yellow split peas)
  • ¾ tsp baking soda
  • 2 tbsp Caribbean green seasoning (with chadon beni leaves, garlic, pepper)
  • 2 tbsp chadon beni leaves (finely chopped)
  • tsp salt
  • 1 tsp geera (cumin) powder
  • ½ tsp amchar masala powder
  • ½ tsp turmeric powder
  • pepper to taste
  • salt to taste
  • 5 cups water plus water for soaking the peas

Equipment

  • Pressure cooker

Instructions

Soaking

  • Check the channa and dhal.
  • Remove any bad peas.
  • Rinse the peas.
  • Place in a large bowl filled with water.
  • Mix in ¼ teaspoon of baking soda.
  • Cover and set aside for a minimum of 6 hours.
  • Remove cover and drain.
  • Rinse thoroughly at least three times.

Cooking

  • Place the pressure cooker on high heat on a small burner.
  • Pour in 5 cups of water.
  • Add rinsed channa and dhal.
  • Mix in ½ teaspoon of baking soda and 1½ teaspoons of salt.
  • Cover the pressure cooker and leave to pressurize.
  • Add weight to the lid when steam escapes from the top.
  • Pressure cook for 12 - 15 minutes.
  • Turn off the stove and leave to depressurize.
  • Remove the lid once fully depressurized.
  • Mix.
  • Turn the stove on again to low.
  • Stir in Caribbean green seasoning, chadon beni, geera, amchar masala, turmeric and pepper.
  • Cook with the cover off for 3 - 5 minutes.
  • Taste test and adjust flavors.
  • Remove from the heat.
  • Serve hot over hot, homemade bara.