Chana Pindi (Chickpeas Cooked in Onion and Tomato based Gravy)

I found this recipe at Sanjeev Kapoor's website and trust me I have become famous among my friends for this. Everything about this recipe is too good to be true. The best thing is the chana masala, it does take a little bit time to dry roast your own masala but it is totally worth the taste. 

Chana Pindi

Chickpeas (White Chana) - 1.5 cup (soaked overnight)

Tea Bags - 2

Pomegranate powder (Anardana) - 1 tbsp

Coriander Powder - 4 Tbsp

Turmeric Powder - 1/2 tsp

Red Chilli Powder - 1 tsp

Dry Mange Powder (Amchur) - 1/ tsp
Cumin Powder - 1 tbsp

Oil - 2-3 Tbsp

Cumin Seeds - 1 1/2 tsp

Onion, chopped - 2 medium

Tomato, chopped - 2 medium

Ginger-Garlic Paste - 2 Tbsp

Green chillies, slit - 3-4

Garam Masala Powder - 1 tsp

Salt - to taste

Take soaked chana in a pressure cooker. Add tea bags and salt and cook until chana becomes soft. Once cooked remove the tea bags. 

Dry roast anardana, half coriander powder, half the turmeric powder, half the red chilli powder, and amchur. This is the chana masala. 

Heat oil in a pan, add cumin seeds and sauté until it changes colour. Add onions and sauté until it turn translucent. Add ginger-garlic paste, red chilli powder, remaining turmeric powder, cumin powder, coriander powder and continue to sauté. To this add chopped tomatoes, green chillies and cook until mixture reduces to a pulp.

Add boiled chana to this mixture along with chana masala and garam masala. Stir to mix well and let it simmer on low heat for 20-25 minutes. 

Serve hot with white rice or naan.