Served as main course. Suitable for vegetarians. A North Indian cuisine.

Indian

2 cups White Chickpeas, soaked in Water overnight

1 teaspoon 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 roasted Cumin Seed powder

2 teaspoon Hot Spice Mix(Garam Masala) powder

2 teaspoons roasted Pomegranate Seeds(Anardana) powder

1 Tablespoon Coriander powder

1 Tablespoon Red Chilli powder

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 color. 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 color. 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 and mix well. Garnish with finely chopped coriander leaves. Serve hot with Pooris / Bhaturas (deep fried unleavened bread) or Roti.

Prepation time: One overnight and 15 minutes

Cooking time: 45-50 minutes

Serves: 4

Tips:

The chickpeas can be cooked quickly in a pressure cooker for upto 4 whistles. Traditionally, the pomegranate seed powder is a must for this recipe (to give a piquant sour taste). However if not available, any souring agent like tamarind pulp or lemon juice could be used.

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