1cupChickpeas– (or use 1 15oz. can of drained and rinsed chickpeas)
1tspTea powder– (or use 1 tea bag)
1Ginger” – piece, finely grated
2Bay leaves– small
1Cinnamon” stick – piece
For the Curry:
1Onion– medium, finely chopped
2chiliesGreen – slit
1Ginger” – piece, finely chopped
1cupTomatoesDiced – (or use 2~3 ripe tomatoes)
½tspAmchurpowder (dry mango powder)
½tspChole Masala Garam Masalaor Garam
2tbspCilantro– , chopped
1tspGinger– , thinly sliced
Red Onion– thinly sliced
Cook Chickpeas: Soak chickpeas for 6~8 hours or overnight. Take the chickpeas in a pressure cooker along with 3~4 cups of water. Make a small pouch with cheese cloth (bouquet garni) and add all the ingredients listed under chickpeas in it. Tie it up and add it to the chickpeas in the cooker. Cook till chickpeas are very tender, about 3~5 whistles.
Drain the chickpeas and reserve the cooking water.
For the Curry:Heat 2tbsp oil in a pan, add chopped onions and cook till they turn golden brown, about 5~6 minutes.
Next add green chilies and cook for a minute. Add the chopped ginger and tomatoes; cook till tomatoes turn mushy.
Add the cooked chickpeas along with ground coriander, cumin, red chili powder, amchur powder, chole masala and salt; cook for 5~6 minutes for the flavors to mingle.
Add the reserved cooking liquid and bring to a boil. Add more water if there is not enough cooking water.
Lower the heat and simmer for 10~12 minutes or till the gravy thickens a little bit.
When the gravy thickens, add some julienned ginger to the chickpeas.