Pindi Chana

Method

1. Drain and put the chickpeas in a pressure cooker, add a tea bag and 2 cups water and cook under pressure for 20 minutes or till they are soft.
2. Heat oil in a non-stick wok, add cumin seeds, coriander seeds, 1 green chilli and garlic and saute till fragrant.
3. Add onion and half the tomato and saute till both soften.
4. Add salt, red chilli powder, turmeric powder and garam masala powder and mix well.
5. Add ½ cup water and mix till all the spices blend well.
6. Now add chickpeas and half the remaining tomato and mix well. Bring to a boil and simmer for 5 minutes.
7. Transfer into a serving bowl, garnish with remaining tomato, coriander leaves, remaining green chilli and ginger and serve hot.

Additional Tips and Tricks