Peshawari Chole

Ingredients

1 cup kabuli chana(Garbanzo Beans)
1 tbsp chana dal (split Bengal gram)
2 black cardamoms
1" stick of cinnamon
2 tea bags
4 tbsp oil
1 cup chopped onions
1 1/2 tsp pomegranate powder
1 cup chopped tomatoes
1 tbsp chopped ginger
2 tsp chopped green chillies
1 tsp coriander powder
1/2 tsp chilli powder
1/2 tsp garam masala
1 tsp chana masala
salt to taste
Bhaturas or nan for serving

Method

.Wash and soak the kabuli chana and chana dal overnight.
.Drain, wash again, add 2 cups of water, big cardamoms, cinnamon and teabags and pressure cook for 1 whistle.
.Reduce the flame and cook for 20 minutes.
.Allow the steam to escape before opening the lid.
.Strain and reserve the liquid but discard the teabags.
.Keep the kabuli chana liquid aside separately.
.Heat the oil in a pan, add the onions and sauté till they turn translucent.
.Add the pomegranate powder and cook while stirring continuously till the onions turn golden brown.
.Add the tomatoes, ginger and green chillies and sauté for 3-4 minutes.
.Add the coriander powder, chilli powder and Punjabi garam masala and sauté till the tomatoes are cooked and the mixture leaves oil.
.Add the chana masala, the reserved liquid and a little salt if required and mix gently.
.Cook for 15 to 20 minutes on medium flame till some of the liquid dries up.
.Serve hot with bhaturas or nans.