This recipe is very famous in north india and eaten popularly with bhaturas, that are traditionally prepared breads.
- Kabuli chana, washed and soaked overnight
- Ginger, sliced thinly (1 inch piece)
- Garlic, chopped (10 pods)
- Green chilli, slit vertically (1)
- Tea leaves (1 tsp)
- Onion, finely chopped (2)
- Tomato, finely chopped (2)
- Coriander Powder (1 tsp)
- Turmeric Powder (½ tsp)
- Garam Masala (1 tsp)
- Pomegranate seeds (1 tsp)
- Cumin Powder (1 tsp)
- Dry mango powder (1 tsp)
- Red chilli powder (½ tsp)
- Tamarind, soaked in water (1 tbsp)
- Salt to taste
- Ghee (2 tbsp)
- Drain the soaked kabuli chana and wash under running water.
- Pressure cook the washed chana for 4-5 whistles with required water, salt and tea leaves tied in a muslin cloth.
- Simultaneously, heat ghee in a pan and sauté the onion and garlic till golden.
- Add the dry powders to the sautéd mixture, followed by coriander powder, pomegranate seeds, dry mango powder, and garam masala.
- Add tomatoes and let them cook till tender and oil separates from the pan.
- Add the boiled kabuli chana to the mixture and mix. Add water and let simmer.
- For extra tanginess, add the tamarind water just before serving.
- Enjoy with bhature or parathas.