INGREDIENTS
- 2 Cup Soaked Garbanzo Beans or Kabuli Chana (10 HRS)
- 1 Cinnamon Stick
- 1 Black Cardamom
- 2 Tea Bags/tea
- 2-3 Dried Gooseberry
- 2 tsp Salt
- ¾ tsp Baking Soda
- 2tbsp ghee/clarified butter
TEMPERING
- 4 – 6 Tbsp Vegetable Oil
- 1/8 tsp Asafoetida / Hing
- 1 Mid – Size Onion (Finely Chopped)
- 1 Inch Ginger juliennes/shredded
- 2 Green Chilies
- ¼ Cup Beaten and Strained Curd / Dahi
- 1 Tbsp Tomato Puree
- 1 tsp Ginger Garlic Paste
- ½ tsp Dried Fenugreek Leaves / Kasuri Methi
INGREDIENTS TO MAKE CHANA MASALA MIX
- 3 ½ tsp Coriander / Dhaniya Powder
- ¾ tsp Ginger Powder
- ¾ tsp Red Chili Powder
- ½ tsp Garam Masala
- 2 tsp Pomegranate Seed/ Anaar Dana Powder
- ¼ tsp Turmeric Powder
- ½ tsp Cumin Jeera Powder
- 1tsp chole masala(optional)
METHOD
- Make a small potli/packet by tying the cardamom, cinnamon, gooseberry and tea powder in a 2″ x 2″ piece of muslin cloth.
- Combine the Kabuli chana,potli/packet, baking soda, salt and water(just a little above the chana) in a pressure cooker, mix well and pressure cook for 4-5 whistles.
- Allow the steam to escape before opening the lid.
- Discard the potli and keep aside.
- Heat the oil in a deep non-stick pan, add asafoetida then ginger and green chilies and sauté on a medium flame for 30 seconds.
- Add the onions and garlic paste and sauté on a medium flame for 5 minutes till onions turn dark brown in color.
- Add strained yogurt/dahi cook till well done for about 4-5 min stirring regularly.
- Add the tomato puree, mix well and cook on a medium flame for 3 minutes, while stirring occasionally till oil separates.
- Add the Kabuli chana along with the water and salt, mix well and cook on a medium flame for 10 minutes or till the water dries out while stirring occasionally.
- Add the chana masala(ingredients in the list) mix well and cook on a medium flame for 1 minute, while stirring lightly.
- In a separate pan heat clarified butter/ghee add fenugreek leaves, a pinch of garam masala, pour it hot on chana (it helps all the chana masalas cook perfectly).
- Garnish with coriander onions tomatoes ginger juliennes
- Serve hot with bhaturas,puri
