Ingredients:

• One and a quarter cup – Kabuli chana (soak overnight in plenty of water)
• 1 tsp – tea leaves (tied into a small muslin cloth to form a pouch)
• 1 Bay Leaf
• 2 capsicums, chopped
• 1 tomato, chopped
• 2 whole green chillies, slit lengthwise
• 1 stalk- Curry leaves
• 1/4 tsp – cinnamon-clove powder
• 1/2 tsp – Garam Masala
• 1 tsp – Chole Masala
• 1 tsp – Coriander seed powder
• 1/2 tsp – chilli powder
• 1/4 tsp – Turmeric powder
• 3-4 pinches Asafoetida powder
• 1/2 tsp – Cumin seeds
• juice of 1 Lemon
• salt to taste
• 2 tbsp – oil
• 1 tbsp – Ghee or Butter
• Grind to a paste:
• 2 tbsp – boiled Chana
• 1 Tomato
• 1 tsp – Coriander leaves
• 1 sprig Mint leaves
• 1/2 cup – water in which Chana was boiled
• 1 Bay Leaf (which was cooked with chana)

Method:

1. Add bay leaf and the tea pouch to chana before pressure cooking.
2. Pressure cook soaked chana till very soft, but not mushy (at least 5 whistles).
3. Drain, but save water; do not discard.
4. Heat oil in a heavy pan.
5. Add capsicum and tomatoes, and stir fry for 2 minutes.
6. Add ground paste, stir it, and cook till oil separates.
7. Add all the dry masalas, salt and 1 cup of water that was drained from the chana.
8. Allow to come to a boil, add chana, and let it resume boiling.
9. Simmer till gravy is almost dry and remove from fire.
10. Pour into serving dish.
11. Before serving, temper as follows:
12. Heat ghee in a small pan.
13. Add cumin seeds and asafoetida, and allow it to splutter; add chillies and curry leaves.
14. Add the lemon juice and 1/4 cup of water that was drained from the chana. Pour immediately over chana, and mix gently to blend a little.
15. Serve hot with slices of bread, parathas, or bhaturas.

Recipe courtesy of Sify Bawarchi