Kabuli chana 200 gms. Onion, finely chopped 1 1/2cups Chopped tomato 3/4 cup Cumin powder 1 tsp. Garlic paste 1 tbsp. Ginger, paste 1 tbsp. Green chillies 2 Red chilli powder 1 tbsp. Bay leaf 1-2 Coriander powder 2 tbsp. Garam masala powder 2 tsp Anardana powder 2 tsp. Oil 3 tbsp. Salt To taste
- Soak Kabuli chana in 6 cups of water overnight.
- In a pressure cooker, take 5-6 cups of water and add the chana. Add salt. Tie tea leaves in a piece of muslin cloth and keep this in the chana (alternatively you can use tea bags). Boil this until soft and dark in color. Strain and keep aside.
- Heat oil in a pan. Add bay leaf and chopped onion. Cook till onions are golden brown in color.
- Add ginger-garlic paste, and green chillies cut into pieces. Cook for one minute and then add chopped tomatoes, chilli powder, coriander powder and cumin powder. Cook for 10 minutes or till the oil leaves the sides.
- Add boiled chana, anardana powder, and 1 cup of water. Cook on medium flame for 10 minutes.
- Add garam masala powder and salt. Mix well and serve hot.
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