2 cups chick peas/ kabuli chana soaked overnight
1 medium onion finely chopped
2 tsp garlic paste
2 tsp ginger paste
1 large tomato cut into thick slices
4-5 green chilies sliced
½ inch julienned ginger
2 tsp red chili powder
1 tsp turmeric powder
MDH Chana masala
MDH Anardana powder
1 tsp garam masala
½ tsp black pepper powder
1 tsp coriander powder
1 tsp cumin powder
1 tsp cumin seeds
Ghee for cooking
2 tea bags
Boil the chick peas with ½ tsp salt and two tea bags until you can nicely squish a chick pea between you finger tips. Do not throw the water you have boiled the chick peas in.
You can trash the tea bags though! :-)
Add red chili powder, black pepper powder, turmeric powder, coriander powder and cumin powder. Keep frying the chick peas with all the spices adding little amounts of the liquid you saved from boiling.
Now add the MDH Chana Masala, Anardana powder and the garam masala. The chick peas by now would have got a nice, rich dark color.
P.S. Though Chana Pindi is traditionally made with pomegranate seeds (Anaar Dana), but who cares for tradition (over convenience) when even the basic ingredients of Indian cooking are quite a find in phoren land! Hence the MDH Masala is a very good alternative, as that too has the pomegranate seeds. Surprisingly, this almost tastes like the Choley you get in Haldiram’s, maybe even better.
(This is an earlier note. I added Anardana powder to my Chana Pindi today and the taste pretty much remained the same, if not better!)
P.P.S. My vegetarian friends, I hope you are not complaining now.
Gee! I am blazing my own trail of culinary experiences…