INGREDIENTS:

1.5 cup Chick peas (kabuli chana)
Salt as per taste
2 tsp tea leaves
3-4 dried indian gooseberry (amla)
3 large onions
2 one inch pieces ginger
8-10 cloves garlic
2 green chillies
4 medium size tomato
1/4 cup coriander leaves
4 tbsp oil
2 tbsp cummin seeds
1 tbsp red chilli powder
3tbsp coriander powder
1 tbsp Pomengranate seeds (anardana)
powder (coarse)


METHOD:

1. Soak the chana overnight in water.Boil in the same water with salt,dried amla and tea leaves (tied in the piece of muslin cloth) till tender.Remove amla and tea leaves.
2. Peel and chop onion.Peel ginger and garlic.Wash green chillies and make a paste of ginger,garlic and green chillies.Wash and chop the tomatoes and coriander leaves.Dry roast cumin seeds,cool grind to a powder.
3.Heat oil in a patila or a thick bottomed pan add chopped onion and saute untill light golden brown.Then add ginger,garlic,green chilli paste and saute for sometimes
4.Add coriander powder,ground roasted cumin seeds,red chilli,turmeric and anardana powders and cook till oil seprates.
5.Add drained channa and mix well.Add tomato and little cooking liquor and salt if required.Cook till the chanas are well mixed with gravy .
6. Serve hot,garnish with coriander leaves.

p.s.:if you like you may add boiled and diced potatoes.