Chickpeas 1 cup
Tea bag 1
Bay leaf 2
Cinnamon 2 inch stick
Garlic 4 pods
Ginger 2 inch long
Green chillies 5
Coriander powder 2 tsps
Cumin powder 1 tsp
Turmeric powder a pinch
Red chilli powder 1 tsp
Ground black pepper powder 1/4 tsp
Salt to taste
Oil 2 tbsps
Method of preparation:
Crush the garlic and mince the ginger.
Finely chop onion, tomatoes and green chillies.
Soak chickpeas for an hour or two.
Pressure cook soaked chickpeas with bay leaves, cinnamon stick, cloves and tea bag for a whistle or two.
Alternatively you can simmer for 30-40 minutes. Reserve the cooking liquour.
Heat oil in a pan, add chopped onion, ginger, garlic and green chillies.
When onions turn golden brown, add tomatoes, coriander powder, cumin powder, turmeric powder, black pepper powder and red chilli powder.
After a minute, add cooked chickpeas, 2 cups of reserved liquor and salt.
Simmer until the liquour has been absorbed.
Serve with chopped onions or grated ginger or coriander leaves.
Notes: Chana should be cooked right and when finished the recipe should be rather dry.