Tangy Chana Masala (Chickpeas)

I customized this one from the master Sanjeev Kapoor's recipe book and it turned out to be a very flavorful yet non-spicy dish that goes great with both rice and rotis.

Here's the recipe...

INGREDIENTS


Chickpeas (kabuli chana), soaked overnight 1 1/2 cups
Tea bags 2
Salt to taste

Cumin seeds 1 1/2 teaspoons
Onions, chopped 2 medium
Ginger paste 1 tablespoon
Garlic paste 1 tablespoon
Red chilli powder Cumin powder 2 tablespoons


Coriander powder 2 tablespoons
Tomatoes, quartered 2 medium
Green chillies, slit 4-6
Garam masala powder 1 teaspoon
Dry mango powder (amchur) 1/2 teaspoon (or you can use lemon juice instead)

Oil

METHOD


Take soaked chana in a deep pan. Add tea bags and salt and cook till soft. Once cooked remove the tea bags.
 
Heat three tablespoons of oil in a pan
Add one teaspoon cumin seeds and sauté till it changes colourAdd onions and sauté till goldenAdd ginger paste, garlic paste, red chilli powder, turmeric powder, cumin powder, coriander powder and continue to sautéAdd boiled chana, salt and some cooking liquour and mix
Meanwhile heat one tablespoon oil in a pan, add the remaining cumin seeds and tomatoesAdd slit green chillies and a little salt and tossStir and press the tomatoes lightlyAdd a little water and cook for two minutesAdd this mixture to the chana along with garam masala
Add dry mango powder or lemon juiceStir to mix well
Do a taste test and add more chilli powder or garam masala as needed
Cook for fifteen to twenty minutes on low heat.
Serve hot.