Tangy, Spicy Chickpeas - Kadai Chole

Its a rainy day here today, its been raining since last night. I love rainy days, back home it would be tea, spicy potato fritters for evening snacks. I'd fill up on the evening snacks and skip my dinner. Now I wish someone else could make it and I could curl up on the sofa and eat. Pitfalls of growing up you are THAT someone making it :0

 

Todays dinner is spicy chickpeas with methi parathas. Oh so Yumm!

 

 

Prep Time - 10mins  | Cooking Time  - 15mins 

 

Ingredients

• 2 Garbanzo beans cans
• 2 tblsp Tea leaves, or 2 Tea bags
• 5 tblsp cooking oil
• 1 large Onion
• 2 medium tomatoes
• 1 tblsp coriander powder
• 1 tblsp ginger garlic paste
• 1 tblsp red chilli powder
• 1 tsp turmeric powder
• 2-3 Green Chillies slit and deseeded

 

 

Chana Masala

• 1 tblsp Pomegranate seeds (Anardana)
• 1/2 tsp Cumin seeds
• 1 tblsp coriander seeds
• 7 Black Pepper corns
• 2 Whole dried red chillies

 

Drain the water from the garbanzo cans. In a pan, add the chickpeas with one cup of water. If you are using tea bags just drop them in the middle of the pan. If you are using loose tea leaves you can either use a diffuser or tie up tea leaves in a small muslin cloth make a potli and drop it in the middle of the pan. B.T.B (Bring to boil) until the color of the garbanzo beans turn dark brown/black. Discard the tea bags/potli.

 

Heat three tablespoons of oil in an iron kadai (cast iron pan) and add cumin seeds. When they begin to change colour, add onion and sauté till pink. Add ginger and garlic pastes, powdered chana masala, coriander powder, red chilli powder, turmeric powder and half of the cumin powder. Add boiled chana with cooking liquor, salt, garam masala powder and let it cook for five to six minutes. In another pan, heat two tablespoons of oil, add slit green chillies, remaining cumin powder and tomatoes. Cook for a minute and transfer the mixture into the kadai. Stir and allow it cook on low heat till almost dry. Serve hot.