Tawa Chana

Ingredients

1. Dried chickpeas, soaked in water overnight - 1 cup

2. Onion, chopped - 1 small

3. Onion, finely chopped - 2 tspn (optional)

4. Tomato, chopped - 1 small

5. Cinnamon stick - 1 inch piece

6. Fennel seeds - 1.5 tspn

7. Cloves - 3 nos

8. Cardamom - 2 nos

9. Dried red chilly - 2 nos

10. Star anise - 1/4 of a flower

11. Black peppercorn - 1/2 tspn

12. Ginger garlic paste - 1 tspn

13. Turmeric powder - 1/2 tspn

14. Kashmiri red chilly powder - 1/2 tspn

15. Coriander powder - 1 tspn

16. Cilantro - 2 sprigs

17. Lemon/Lime juice - 2 tspn

18. Salt - to taste

19. Oil - 2 tspn

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Method:

1. Into a pressure cooker, add in the soaked chickpeas, water(enough to cover the chickpeas) and 1/4 tspn of salt. Cook until the chickpeas are done. Reserve the cooking water.

2. Prepare a coarse spice powder o ingredients 4-10.

3. Head a separate pan on medium heat.

4. Add in the oil.

5. Once the oil is hot, add in the chopped onion. Sautee until slightly brown.

6. Add in the ginger-garlic paste and continue cooking for a couple of minutes.

7. Add in the turmeric powder, red chilly powder, coriander powder and the prepared spice blend. Cook for about 2-3 min.

8. Add in the chopped tomatoes. Cook for additional 5 min.

9. Add the cooked chickpeas.

10. Mix to combine. Make sure that the chickpeas are coated in the onion-tomato mixture.

11. Add in about 1/4 cup of the cooking water.

12. Continue cooking for 5-10min or until most of the water has evaporated, created a thick gravy coating the chickpeas.

13. Add in the lemon/lime juice, little at a time. Taste and adjust the amount to your liking.

14. Garnish with cilantro and serve hot.

15. Add in 2 tspn of finely chopped onions before serving.