Pindi Chana पिंडी चना (Chickpeas in Spicy Gravy)
Ingredients:
1 cup Kabuli Chana/Chickpeas (Garbanzo Beans)
1 Tea Bag (Green Tea or Mango-Green Tea)
1 medium Onion, chopped
1 tbsp Ginger-Garlic Paste
1 cup Pomegranate Seeds
1 tbsp Coriander Seeds
1 tsp Turmeric Powder
2 tsp Red Chili Powder
2 Green Chili, cut lengthwise
1 tsp Dry Mango/Amchur Powder
3 tbsp Ghee
1 tsp CuminSeeds
2 tsp Cumin Powder
1 tbsp Coriander Powder
1 medium Tomato, chopped
1 tsp Garam Masala
Instructions:
In a large bowl, with clean, filtered water, add-in the chickpeas/garbanzo beans.
Allow to soak for 8 hours or overnight.
Transfer in a pressure cooker, and cook by adding a tea bag to it.
Let cool, and discard the tea bag. Save the water for later use.
Set the boiled chickpeas/garbanzo beans aside.
In a heated pan, dry roast the pomegranate seeds, coriander seeds, turmeric powder, 1 tsp red chili powder, and dry mango powder. After cooling, grind the mixture to a thick paste using mixer. *You may add 1/2 cup water more, if needed.
In another pan, add-in ghee; once heated, add-in cumin seeds.
When the cumin seeds crackle, add onion and saute till it turns pinkish.
Add-in ginger-garlic paste, and green chilies; sauté for a few seconds
Then add-in the remaining half of red chili powder, turmeric powder, cumin, and coriander powder. Sauté for a few seconds more.
Add-in the chopped tomatoes, and sauté again until the tomatoes become mushy.
Add-in the boiled chickpeas/garbanzo beans by pressing them slightly and mix well.
Pour-in the water which was used for boiling the peas as needed.
*You may add more water depending on the thickness of the spicy gravy.
Allow to simmer for a few minutes before turning off heat.
Transfer in a serving bowl, and garnish with chopped coriander.
