- Chole/Kabuli Chana/ Chickpeas, 1 cup
- Tea bags, 1 (2, if you want a darker colour)
- Salt, to taste
For the gravy:
- Ajwain/Carom seeds/Bishop’s weed,1 tsp
- Channa Masala, 2 tsp (I use MDH brand, quantity of rest of the spice powders will depend on which brand of chana masala you use so pls. adjust accordingly)
- Red chili powder, 1 tsp
- Coriander powder, 2 tsp
- Cumin Powder, 1 tsp
- Garam Masala powder, 1 tsp
- Aamchur/Dried Mango Powder, 2 tsp
- Tomatoes, chopped into large chunks, 3 medium
- Ghee, 4-5 tbsp (preferably ghee or can you can use oil)
- Green Chilies, 2-3
- Ginger, julienned, 1 x 1"
Wash and soak the chanas overnight/for 8 hours.
Drain and wash the chanas. Add just enough water to cover them, salt and the tea bag. Cook the chanas till soft. (If using pressure cooker, one whistle on high flame and about 20-25 mins on low).
Once it cools down, drain the chanas and retain the water. Discard the tea bag.
Heat the ghee in a kadhai/wok.
Lower the heat to minimum and add ajwain, followed by ginger and green chilies.
After about 10-15 seconds, add in all the spice powders. Mix well and let the spices cook for about 5-6 seconds.
Add in the drained chanas and tomatoes. Increase the heat and let the chanas cook for 8-10 minutes.
Add in about ½ a cup (or more if needed) of the boiled chana water and cook till it gets reduced to half.
Check and adjust for seasoning. Serve hot.
- If you don’t have a tea bag, wrap about a teaspoon of leaves in a muslin cloth, tie a knot and drop in instead of the tea bag. Tea is used to add dark brown colour to the chanas, you can skip it as well.