CHANA MASALA

This recipe is one of my all time favorites. Call them chickpeas, garbanzo beans or "chana", these are one of the most versatile legumes. Boil them and make a salad, or in the form of hummus, or simply saute them with a few spices. They always make a yummy snack.

This recipe is mainly my moms speciality, with a few of my own additions. For all this who enjoy north Indian food, I am sure you ll love this.

Enjoy, and happy eating.

Ingredients

Chickpeas (Soaked Overnight)- 1 Cup
Tea Leaves- 1/2 Tsp
Ginger- 1/2 Cup
Green Chilies- 2-3 Finely Chopped
Tomato Puree- 1/2 Cup
Garam Masala- 1/2 Tsp
Red Chilly Powder- 1/4Th Tsp
Chana Masala- 1 Tsp
Salt To Taste
Oil

Fresh Dry Masala

Cumin Seeds- 1 Tsp
Cloves-2-3
Bay Leaves-2-3
Whole Red Chilies- 2-3
Cardamoms- 3-4
Black Peppercorn- 4-5
Dried Pomegranate Seeds- 1 Tsp
Cinnamon-1/2 Stick

Method

· In a pan dry roast the above spices till they are a dark brown.
· Let it cool. Grind it to a fine powder
· Tie the tea leaves in a muslin cloth.
· Add the chickpeas along with little salt and the tied tea leave to a pressure cooker.
· Pressure cook it. Cool. Remove the tea leaves.
· Heat oil in a pan. Add the ginger and the green chilies. Saute.
· Add the dry freshly ground masala to the oil. Saute.
· Next add the entire boiled chickpeas along with the water.
· Add some more water along with all the other spices (red chilly powder etc.)
· Cover and let it cook on medium heat.
· Once the gravy begins to thicken add the tomato puree. Mix well.
· Let it cook for 10 -15 min more. Check for seasoning.
· Serve garnished with coriander, chopped onions, and lemon wedges.
· Have it with puri, tikkis, or regular paranthas.