Wednesday, February 27, 2008


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.


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

Fresh Dry Masala

Cumin Seeds- 1 Tsp
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


· 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.

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