Cooking time (approx.): 45 minutes
Style: North Indian Vegetarian
2 cups white chickpeas soaked in water overnight
1 teaspoons tea leaves tied in a small muslin cloth
2 medium onions chopped
2 tomatoes chopped
2 green chillies slit
1 tablespoon ginger-garlic paste
2 teaspoons each of roasted cumin seed powder and hot spice mix (garam masala).
3 teaspoons roasted pomegranate seeds (anardana) powder
1 tablespoon(s) each of coriander and red chilli powders
2 bay leaves
1 cup water
3 tablespoons oil
salt to taste
finely chopped coriander leaves for garnishing
Place the drained chickpeas, salt, and tea leaves in a heavy-bottomed pan. Pour water to cover the chickpeas completely. Cook on a medium level for about 25 minutes or till the chickpeas are soft and dark in colour. Drain and keep aside.
Heat the oil in the same pan and fry the bay leaves briefly. Add the chopped onions and fry till they are brown in colour. Add the green chillies, ginger-garlic paste and fry briefly. Add the coriander, cumin and red chilli powders. Put in the chopped tomatoes and mix well. Cook on medium level for about 10 minutes or till oil leaves the sides of the pan.
Add the cooked chickpeas, salt, pomegranate seed powder and the water. Cook on medium level for about 10 minutes. Stir in the hot spice mix (garam masala) and mix well.
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