Amritsari Chole

Ingredients 

• 1 Cup Chickpeas (Soaked overnight)

• 2 Lemon Tea Bags

• 2 Onions(finely chopped)

• 2 Tomatoes(finely chopped)

• 1 Inch Ginger(sliced)

• 2-3 Ginger cloves(chopped)

• 1-2 Green Chilies(slit vertically)

• 1/2 Tsp Turmeric Powder

• 1 Tsp Red Chili Powder

• 1 Tsp Coriander Powder

• 1/2 Tsp Cumin Powder

• 1 Tsp Chat Masala

• 1/4 Tsp Garam Masala

• 1 Tbsp Ghee

• 2 Bay leaves 

• 1/2 Cup Hot water

• Salt to taste 

• Coriander for garnishing

Method

• Soak the chickpeas(Kabuli Chana) overnight for 7-8 Hours. 

• Take a pressure cooker , add chickpeas, tea bags(lemon floured tea bags gives it extra flavor),salt  and pressure cook it over two whistles. Once the pressure is released disscard the water and  keep it aside 

• In a wok/pan add ghee, bay leaves, onion and fry it till it turns brown-black in color by adding a pinch of salt

• Add ginger,green chilies and garlic to the fried onions and mix it well

• Add the chopped tomatoes and let it cook for about 5-7 minutes on medium flame 

• Once the tomatoes turn mushy, add turmeric powder,red chili powder,coriander powder, cumin powder,chat masala and garam masala and give it a nice stir

• Finally add the boiled chickpeas and mix it well, so that the chickpeas are well coated with the masala

• Add 1/ cup hot water and cook it on medium flame for 5-7 minute

• Garnish it with coriander leaves and serve hot with Puri or Chapati