Preparation Time: 20 minutes
Cooking time: 45 minutes
- 1-1/4 cups kabuli Channa (soak in water overnight)
- 1 large onion, finely chopped
- 1 tomato, chopped
- 3 to 4 green chilis, slit
- 1 teaspoon ginger, grated
- 1/2" Cinnamon stick
- 1 whole black cardamom
- 1 bay leaf
- 2 tea bags
- Large pinch of baking soda
- 1 teaspoon red chili powder (adjust to your spice level)
- 2 tablespoons chopped fresh coriander leaves for garnish
- 1/2 teaspoon anardana powder (dried pomegranate seed powder)
- Salt to taste
- 2 tablespoons oil
- 1-1/2 tablespoon coriander seeds
- 2 dry red chilis
- 2 cloves
- 1" cinnamon stick
- 2 black cardamoms
- 1/2 teaspoon pepper corns
- 1 teaspoon cumin seeds
- Dry roast all the ingredients on low to medium flame for 4 to 5 minutes and grind to a fine powder
- In a pressure cooker, add the chickpeas and approximately 3 cups of water, large pinch of baking soda, a tea bag, cinnamon stick and black cardamom. Cook the chickpeas until they are soft (4 to 5 whistles).
- Let the cooker cool before opening. Then, drain the water from the chickpeas, but keep the water aside for later use. Discard the tea bag, cinnamon stick and black cardamom.
- Heat oil on a pan and add green chili, grated ginger and bay leaf. Sauté for few seconds.
- Add the chopped onions and sauté until they are transparent. Add red chili powder and salt. Mix well.
- Add chopped tomatoes and cook until soft and the oil separates (approx. 15 minutes).
- Add the ground masala powder, anardana powder and mix well. Add the boiled channa and cook on simmer for at least 5 minutes. Add the leftover water and bring to a boil. Cook for an additional 20 minutes or until the gravy gets slightly thick.
- Adjust the salt (to taste) and garnish with fresh coriander leaves.