Rawalpindi Express!
A spiced chickpea dish from Pakistan.
Servings
Prep Time
4
50
minutes
Cook Time
40
minutes
Servings
Prep Time
4
50
minutes
Cook Time
40
minutes
Ingredients
½
cup
chickpeas
soaked overnight
2
tea bags
salt to taste
1
tbsp
pomegranate seeds
anardana
2
tsp
coriander seeds
½
tsp
Turmeric powder
1½
tsp
red chili powder
½
tsp
dry mango powder
amchur
4
tbsp
ghee
1½
tsp
Cumin seeds
2
medium onions
chopped
1
tbsp
Ginger paste
1
tbsp
garlic paste
2
tbsp
Cumin powder
2
tbsp
coriander powder
2
medium tomatoes
quartered
4-6
Green chilies
slit
1
tsp
Garam masala powder
Instructions
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 chili powder and amchur. This is your chana masala.
Heat three tablespoons ghee in a iron kadai.
Add one teaspoon cumin seeds and sauté till it changes color.
Add onions and sauté till golden.
Add ginger paste, garlic paste, red chili powder, remaining turmeric powder, cumin powder, and coriander powder and continue to brown.
Add boiled chickpeas, salt and some water and mix.
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 this mix 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.