Chana Masala (Chickpeas masala)

Ingredients:

2 cup chickpeas, 1 bay-leaf, 1 black cardamom, 1 Sinnamon stick, 2 tbsp oil, 1tsp garam masala, ½ tsp asafoetida, 4 crushed tomatoes, ½ tsp chat masala, ½ tsp red chilli powder, ½ tsp dry mango powder, 2 tea bags, ¼ sliced onion, 2 to 3 tsp chole masala and 2 to 3 sliced green chilies.

Recipes:

Sog chickpeas into water for overnight or at least 5 hrs. Take chickpeas in pressure cooker on high heat and also add bay leaf, cinnamon stick, black cardamom and tea bags. Boil it for 2 whistles with water in which it was sogged in. (be careful while using the pressure cooker and go through the instructions given in the user manual) Now leave the chickpeas for 30 minutes to get cooked. After 30 minutes open the pressure cooker, remove the tea bags and separate the chickpeas from the water but do not through the water. Heat the oil in fry pan and add asafoetida and tomatoes and cook it for 3-4 minutes until the oil can be seen separated from the tomatoes. When the tomatoes are cooked add all other dry spices (red chilli powder, chat masala, garam masala, dry mango powder, chole masala). Mix it well and add boiled chickpeas in to the mixture and stir it properly. Also add some liquid which was obtained while draining the chickpeas. Stir the mixture and allow it to be cooked for 3-4 minutes by covering it with lead. Stir it in between so that the chickpeas may not stick at the bottom. After 3-4 minutes again give it a stir and again add more water and allow it to get cooked. This time add more liquid up to the amount that it can make thicker curry. When curry boils turn off the heat and transfer it to the serving bowl and garnish it with sliced onions, sliced green chilies and coriander leaves.