Pindi Chana (Punjabi chickpeas recipe)

Pindi Chana (Punjabi chickpeas recipe)

Ingredients:

• 2 cups of
  chickpeas (Kabuli chana)
• 21/2-inch ginger
  (3/4th of it shredded finely for garnish)
• 2 teaspoon
  garlic (finely crushed)
• 2 onions (chopped)
• 3 medium sized
  tomatoes (chopped)
• 2 green chilies
  (sliced)
• 2 tablespoon
  coriander leaves (finely chopped)
• 2 teaspoon ground
  coriander
• 11/2 teaspoon ground
  cumin
• 1/2 teaspoon turmeric
  powder
• 1/2 teaspoon.
  garam masala
• 1/2-1 teaspoon
  red chili powder or as per taste
• 1 tea bag
• 2-3 tablespoon vegetable oil
• Salt to taste

Preparation:

1. Soak chickpeas in water overnight or for about 6 hours.
2. Boil the chickpeas with salt and enough water in the cooker for about
   20 minutes or till fully done.
3. Drain, reserving 1 cup of cooking liquid.
4. Heat oil and sauté onions till golden.
5. Then add garlic, chopped ginger and green chilies, sauté for 5 minutes.
6. Add tomatoes, coriander, cumin, turmeric and chili powder and sauté over
   
   low heat until the oil separates.
7. Add chickpeas, the reserved cooking liquid, salt and half of the coriander
   leaves.
8. Simmer, uncovered until the liquid has been absorbed.
9. Add a pinch of garam masala and serve chickpeas sprinkled with the
   remaining
   garam masala, coriander leaves and shredded ginger.
10. Serve it with hot
    Puri
    or Bhature.