1 1/2 cups
Tea leaves tied in a muslin cloth or tea bag
Finely chopped onions
Finely chopped Ginger
Finely chopped Green Chillies
Red chilli powder
Soak chana overnight in a pressure cooker. Drain the water. Wash chana with fresh water and keep it in cooker. Add big cardamoms, cinnamon, bay leaves, salt, tea bag and water to cover chana. Pressure cook it. After first whistle ,reduce the flame and let it cook for 20 - 25 minutes.
Heat 4-5 tbsp oil. Add onions. Saute till light golden. Add amchur powder. Cook stirring till onions turn golden brown. Add garlic paste, ginger & green chilies. Stir and add tomato puree. Stir fry for 3-4 minutes.
Add coriander powder, garam masala and chilly powder. Fry the masala till it turns brownish in color and oil starts separating.
Strain chana, reserving the liquid. Remove tea bag from boiled chanas.
Add strained chana to the onion - tomato masala. Mix wel.
Add salt. Stir fry gently for 5-7 minutes.
Add chana masala, add the reserved chana liquid. Cook for 15-20 minutes on medium heat till slightly dry. Add 1/4 tsp garam masala.
You can garnish with sliced onions, tomatoes, lemons and green chilies.
Tip - To make it more black put dry amla 4-5 pieces at the time of boiling.