500 gms kabuli channa (Keep that soak 12 hours before cooking)
1 cinnamon stick
2 bay leaf
salt to taste
5 green chillies, slit length wise
2 tsp grated ginger
2 black cardamom
2 onion, finely chopped
3 tbsps oil
1 blak tea bag
4-5 tomatoes, finely chopped
1 1/2 -2 tsp red chilli pwd (adjust )
fresh coriander leaves for garnish
For Masala Pwd
3 tbsps coriander seeds
3tsps anardana (dried pomegranate seeds)
4 black cardamoms
1 tsp pepper corns
Pressure cook the chickpeas along with 3 cups of water, large pinch baking soda, a tea bag, cinnamon and black cardamom (badi elaichi) till soft. The chickpeas Should be soft and not be overcooked and mushy. Drain the water and keep aside for. Discard the tea bag.
Heat oil , add green chillies, grated ginger and bay leaf. Saute for few seconds.
Add the chopped onions and saute till transparent. Add red chili pwd and salt. Mix well. Add the tomatoes and cook approx 15 mts.
Add the ground masala pwd and mix well.
Add the boiled channa (keep aside 2-3 tbsps of boiled channa and mash). Cook on simmer for 5 mts. Add the left over water and if necesary add another cup of water and bring to a boil. Add the mashed channa and mix. Cook till you Achieve a slightly thick gravy.( 15- 20 min)
Adjust the salt and turn off heat. Garnish with fresh coriander leaves.
Serve hot as a snack chopped onions garnished with or with bhatura or rotis.