INGREDIENTS
Spiced loose leaf tea/Tea bags, Dry chick peas, Red onions, Ginger, Garlic, Cumin seeds, Bay leaves, Red chili powder, Garam masala, Coriander-Cumin powder, Clove powder, Dry Mango powder (aamchur), Tomato paste.
RECIPE
Recipe courtesy: Bhakti Sharma with some improvisations
1. In a big pan make strong black tea (preferably spiced chai!).
2. In this pot, add 2 cups of chickpeas and soak overnight.
3. Next day, drain off most of the water (do not discard it) and pressure cook it till it is tender, but not overdone. (note: you can cook this on the stove top as well…it will take a while though).
4. Grind 2 red onions, 2″ piece of ginger, and 3 cloves of garlic to a smooth paste.
5. In a big pan, heat oil.
6. Add 1 tablespoon of cumin seeds, 2 dried bay leaves, and the ground paste and saute it till it is golden brown and emanates a nice aroma.
7. Add salt, 2 teaspoons of chilli powder, 1 teaspoon of garam masala, 2 teaspoons of coriander cumin powder, 1/2 teaspoon of clove powder, 1/2 teaspoon of aamchur (dry mango powder) and mix well. Allow the spices to cook along with the paste till it gets aromatic.
8. Add the cooked chickpeas and a cup of the chai liquid that was used for soaking.
9. In a small cup, mix a 1 heaped tablespoon of tomato paste in hot water and add it to the chickpeas.
10. Cover and cook for 15 minutes. (if it gets too thick, add more water, but it is supposed to be a thick curry).
11. Garnish with sliced onions and chopped coriander and serve hot with Naans or rice.
