An amazing and authentic chickpea curry to tingle your taste buds.
ALTERNATIVELY: If you do not have a Pressure Cooker or IP, you can soak the chickpeas as per the directions above and then boil them until they become semi-soft.
After 8 hours, drain the excess water, add the soaked chana to the pressure cooker along with 2 and 1/2 – 3 cups of water. Add salt, and baking soda and the black tea bag.
Pressure cook on a high flame for 1 whistle and then cook on a low flame for 15 – 20 minutes. Wait till the pressure subsides. Open the pressure cooker, remove the tea bag and keep aside.
Heat ghee or oil in a pan. Add jeera once the oil is hot, let the jeera crackle for about 10-25 seconds then add the asafoetida(optional).
Add finely chopped onion, ginger garlic paste, slit green chili and saute till the mix turns golden brown in color and the raw smell goes away completely.
Add red chili powder, coriander/cumin powder ,Amchoor Powder, cumin powder, garam masala, and salt. Saute for 4- 5 minutes
Open the lid, add the cooked chana along with the water to the gravy. Mix well. Check for salt and adjust according to your taste. Mix well.
Cover and cook on a low flame for 20 minutes. You will find oil separating on the top of the gravy.
Transfer to a serving bowl. Garnish with coriander leaves.
Serve hot with roti, basmati rice or naan!
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