Soak chana overnight in four cups of water. Drain and boil in three cups of water with salt, tea leaves and dried amla tied in a piece of muslin cloth till tender. Remove the muslin cloth bag. Drain the cooked chana and reserve the cooking liquor.
Peel, wash and chop onions. Peel, wash ginger and garlic. Remove stems, wash green chillies and make a paste of ginger, garlic and green chillies. Wash and chop tomatoes. Clean, wash and chop coriander leaves. Dry roast cumin seeds, cool and grind to a powder.
Heat oil in a pan, add chopped onions and saute till brown. Add ginger-garlic-green chilli paste and saute for two minutes.
Add coriander powder, ground roasted cumin seeds, red chilli powder and anardana powder and saute till oil separates.
Add drained chana and mix well. Add tomatoes and a little cooking liquor and salt if required. Cook till the chanas are well mixed with the gravy.
Serve hot garnished with coriander leaves.
Chef\'s Tip
If you feel like it you may add boiled and diced potatoes. |
