Add the left over water and if necessary add another cup of water and bring to a boil. Add the tomatoes and cook until soft and oil separates, approx 13-15 mts.Ĥ Add the ground masala pwd and mix well.ĥ Add the boiled channa (keep aside 2-3 tbsps of boiled channa and mash). Saute for few seconds.ģ Add the chopped onions and saute till transparent. Drain the water and keep aside for latter use and discard the tea bag.Ģ Heat oil in a heavy bottomed vessel, add green chillis, grated ginger and bay leaf. The chickpeas should be soft and not be overcooked and mushy. 250 gms kabuli channa, soak in water overnightġ tsp red chilli pwd (adjust to suit your spice level)įor Masala Pwd: (dry roast on low to medium flame for 4 mts and grind to a fine powder)ġ 1/2 tsps anardana (dried pomegranate seeds)ġ Pressure cook the chickpeas along with 3 cups of water, large pinch baking soda, a tea bag, cinnamon and one large black cardamom (badi elaichi) till soft.
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