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Ingredients:
Channa/Garbanzo Beans, soaked in water overnight (7-8 hours) – 2 cups
Tea Bags – 2
Green Chilies – 4
Onions – 2
Ginger Garlic Paste – 1 teaspoon
Tomatoes – 2
Cooking Oil – 2 tablespoons
Bay Leaf – 1
Cardamom pods- 4
Cloves – 5
Cinnamon – 1″ long stick
Tamarind Pulp – 2 teaspoons
Red Chili Powder – 1 teaspoon
Turmeric Powder – 1/2 teaspoon
Chole Masala – 2 tablespoons
Sugar – 2 teaspoons
Salt – to taste
Anardana/Pomegranate seeds powder – 2 teaspoons
Amchur/Dry Mango Powder – 1 teaspoon
Kasoori Methi/Dry Fenugreek Leaves – 2 tablespoons
For Garnishing:
Ginger Juliennes – 8 to 10
Coriander Leaves, chopped
Method:
- Pressure cook soaked channa/garbanzo beans along with teas bags, with enough water. Cook until channa is soft but still hold shape; al dente.
- Meanwhile, slice green chilies.
- Chop onions.
- Blend tomatoes into a smooth puree.
- Heat oil in a pan.
- Add bay leaf, cardamom pods (crushed), cloves and cinnamon. Saute for half a minute.
- Add slit green chilies. Saute for a minute,
- Now add chopped onions and then ginger garlic paste. Saute until onions brown slightly,
- Pour the prepared tomato puree. Cook for 3-4 minutes.
- Now add tamarind pulp, red chili powder, turmeric powder, chole masala, sugar and salt. Mix well and cook until oil separates from the mixture
- Add anardana powder and amchur powder. Mix well.
- Now add cooked channa and about half a cup of water, preferably, the water used for cooking channa. Let it cook for 8-10 minute on low flame. Add another 1/4 cup of water if required.
- Now sprinkle kasoori methi, mix well. If there is no liquid, add another 1/4 cup of water and continue cooking for another 10 minutes on low flame.
- Turn off the flame, garnish with ginger juliennes and chopped coriander leaves.
- Serve hot with rotis, naans or chapatis.
