By Tanisha Salwan
1 cup chana 2 cups water 2 tbsp oil 1 bay leaf 1 cinnamon 2 green cardamoms 2 cloves 2 cups onions 2 cups tomatoes 2 green chilies 1 tbsp ginger garlic paste
1/4 tsp turmeric powder 1 1/2 kashmiri red chili powder 1 tsp garam masala 1/2 tsp cumin powder 1 tsp kasuri methi 2 tsp coriander powder 1/4 tsp amchoor Salt to taste Handful of coriander leaves
First rinse dried chickpeas and soak them in 4 cups of water for overnight or at least 6 hours.
When done, drain the water and pressure cook them with 2 cups water till 5 to 6 whistles. When done, turn off the flame.
Heat a pan and add oil. Add bay leaf, cinnamon, cloves and cardamom. Let them sizzle.
Add chopped onions and sauté them until they are golden brown. Add ginger-garlic paste and let it cook.
Add tomatoes. Also, add salt. Mix well and let it cook. Add in all the spices and let it cook for 4 to 5 minutes.
Then, add chana along with the water and cover it. Let it simmer for 13 to 15 minutes.
Garnish with coriander leaves and serve hot!