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METHOD
Take soaked chana in a deep pan. Add tea bags and salt and cook till soft. Once cooked remove the tea bags.
Dry roast anardana, coriander seeds, half the turmeric powder, half the red chilli powder, amchur and powder. This is the chana masala.
Heat three tablespoons ghee in a iron kadai. Add one teaspoon cumin seeds and sauté till it changes colour. Add onions and sauté till golden.
Add ginger paste, garlic paste, red chilli powder, remaining turmeric powder, cumin powder, coriander powder and continue to sauté.
Add boiled chana, salt and some cooking liquour and mix.
Meanwhile heat one tablespoon ghee in a pan, add the remaining cumin seeds and tomatoes. Add slit green chillies and a little salt and toss. Stir and press the tomatoes lightly. Add a little water and cook for two minutes.
Add to the chana along with chole masala and garam masala. Stir to mix well and cook for fifteen to twenty minutes on low heat.
Serve hot.
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