Ingredients

• 2 cups chick peas (kabuli chana)
• 2 onions roughly chopped
• 3 tomatoes chopped
• 2 tablespoon ginger-garlic paste
• 4 green chillies sliced
• 4-5 tea leaves
• 1/2 teaspoon Kashmiri red chilli powder
• 1/2 teaspoon turmeric powder
• 1-1/2 tablespoon coriander powder
• 1 tablespoon chana masala powder
• 1 bay leaf
• 2-3 black pepper corns
• 1 green cardamom
• 1/4 teaspoon crushed red chillies
• 2 teaspoon pure ghee/oil
• 1/2 teaspoon dried mango powder
• Salt to taste
• Fresh coriander finely chopped
• Few curry leaves

Instructions

1. Soak the kabuli chana overnight in sufficient amount of water.
2. Next morning put the soaked chana in the pressure cooker, add salt, turmeric powder, tea leaves and good amount of water. Pressure cook for 6-8 whistles, until chana tenders. Drain through the sieve, but do not throw its water and keep aside.
3. Melt the pure ghee in a pan and add bay leaf, peppercorns, cardamom and curry leaves. Saute for few seconds and add onion. Fry the onion until translucent. Now add ginger-garlic paste and sliced green chillies. Stir for few more seconds by adding chopped tomatoes.
4. Mix all the spices very well and cook on medium high flame for about 2-3 minutes. Add the boiled chana and 1-1/4 cups of the leftover water of boiled chana. Stir continue until chana gets coated with all the spices. Adjust with the salt and stir for few minutes until thickens.
5. Garnish with finely chopped coriander and crushed red chillies Serve hot with roti, puri, naan, puffed bhatura or rice.

Notes