Wash and soak chickpeas in four cups of water overnight. Tie tealeaves in muslin cloth to form a bundle. Wash and cut tomatoes into four to six pieces. Remove stems, wash and slit green chillies. Peel, wash ginger, garlic and grind to a fine paste.
Drain chickpeas, add six to eight cups water, salt and tealeaves tied in muslin cloth. Pressure-cook for twenty minutes or until soft and completely cooked. Drain the cooked chickpeas and reserve the cooking liquor. Discard bundle of tealeaves.
Mix together coriander powder, cumin powder, red chilli powder, turmeric powder and amchur. Dry roast cumin seeds till dark brown. Dry roast anardana and grind to a powder along with roasted cumin seeds.
Heat four tablespoons oil in a kadai, add slit green chillies and ginger-garlic paste. Stir-fry briefly. Add the mixed spice powder and stir-fry for half a minute. Stir in half a cup of reserved cooking liquor and cook for two minutes.
Add cooked chickpeas, salt to taste, one cup of reserved cooking liquor and cook on high heat for three to four minute, stirring occasionally. Top it with tomatoes, sprinkle garam masala powder, roasted cumin and anardana powder.
Heat remaining oil to smoking point and pour over the prepared chickpeas.
Stir well, adjust seasoning and serve hot. |
