Ø 200 gm (1 cup) dried chick peas (kabuli channe)
Ø ½ tsp cumin seeds(jeera)
Ø 1 tea bag
Ø 1 large onion-chopped (3/4 cup)
Ø 2 tomatoes – chopped (1 cup)
Ø 6 tblsp oil
Ø 1 tsp dry mango pwd (amchoor)
Ø ¾ tsp red chilli pwd
Ø 2-3 black cardamoms (moti elachi)
Ø ½ tsp garam masala
Ø 1 tblsp shredded ginger
Ø 1 tbsp ground coriander pwd
Ø Salt to taste
Ø ½ tsp garam masala
Cover dried chick peas well with water in a bowl. Stand overnight. Drain and rinse fresh water. Drain again. Add 3-4 cups water and the tea bag, boil. Simmer till done. Remove tea bag.
Strain the boiled chick peas, reserving the water. Heat 3 tbsp oil. Add chick peas without the water to the hot oil and stir fry for 5 minutes. Remove from pan and keep the fried chick peas aside.
Heat 3 tblsp more oil in a clean pan. Add cardamom pods and cumin. When cumin turns golden brown, add onions and stir fry till onions turn light brown. Add ground coriander, dry mango powder and red chilli powder. Stir till onions turn deep brown, but take care not to burn them.
Add tomatoes, garam masala and shredded ginger. Cook till tomatoes get well blended and oil surfaces. Add the fried chick peas and stir fry for 2-3 minutes. Gradually add the liquid of the boiled chick peas, adding a little at a time. When all the liquid is over, simmer on low flame for 15-20 minutes.
Serve garnished with slit green chillies, onions rings, tomato and lemon wedges.
