PREPARATION

1. Take a pressure cooker, add 300 grams soaked chickpeas, 1 litre water, 1 tea bag, 4 pods cloves, 1 cinnamon stick, 1 pod black cardamom and mix it well.
2. Cover it with lid and cook until you hear 5 - 6 whistles.
3. Open the lid and remove the tea bag.
4. Remove it from heat and keep aside.
5. Heat 20 milliliters oil in a pan, add 1 tablespoon ginger, 2 teaspoons green chili and stir for 2 - 3 minutes on medium heat.
6. Add 350 grams tomato and saute until it turns soft and pulpy.
7. Cook for 5 - 7 minutes on medium heat.
8. Remove it from heat and transfer this into a blender.
9. Blend it into a smooth puree.
10. Heat 30 milliliters oil in a skillet, add 1 teaspoon cumin and stir well.
11. Then, add the blended puree and stir well.
12. Cook for 5 - 7 minutes on medium heat.
13. Add 1 teaspoon salt, 1 teaspoon red chili, 1 teaspoon coriander powder, 1 teaspoon pomegranate powder, 1 teaspoon garam masala, 1 teaspoon chana masala and mix it well.
14. Now, add the boiled chana in it and mix it well.
15. Bring it to a boil.
16. Cover it with lid and cook for about 10 - 12 minutes on medium heat.
17. Open the lid and add 1 teaspoon dry mango powder and mix it well.
18. Remove it from heat and keep aside.
19. Heat 10 milliliters oil in a pan, add 50 grams tomato and saute for 3 - 5 minutes on medium heat.
20. Add the tomatoes in prepared chana and mix it well.
21. Add 2 tablespoons coriander and mix it again.
22. Remove it from heat.
23. Serve hot.

No Onion No Garlic Hara Chana Masala

Servings - 2 - 3

INGREDIENTS
Green chickpeas - 200 grams
Water - 2.6 litres, divided
Tomato - 220 grams
Oil - 30 milliliters
Cumin - 1 teaspoon
Cloves - 5 pods
Black cardamom - 1 pod
Bay leaf - 1
Ginger - 1 tablespoon
Green chili - 1 teaspoon
Salt - 1 teaspoon
Turmeric - 1/4 teaspoon
Red chili - 1/2 teaspoon
Coriander powder - 1 teaspoon
Dry mango powder - 1 teaspoon
Garam masala - 1 teaspoon
Chana masala - 1 teaspoon
Dry fenugreek leaves - 1 teaspoon
Ginger - for garnishing