This is a tangy and spicy preparation made with Kabuli chickpeas. When you make this, the fabulous aroma of spices will not only fill your home but will entice your neighbours too! This is traditionally served with Pooris or Bhatura (Indian puffed breads).
For spice blend:
1 teaspoon dried pomegranate seeds (anardana)
2 teaspoons coriander seeds
1 teaspoon cumin seeds
½ teaspoon black peppercorns
¼ teaspoon nutmeg powder
3 black cardamoms
2 green cardamoms
1 star anise
1 bay leaf
One 1-inch/2.5-cm cinnamon stick
1 cup Kabuli chickpeas, soaked in water for 5-6 hours and drained
2 teaspoons loose black tea leaves
4 medium garlic cloves
One piece 1-inch/2.5-cm peeled fresh ginger
1 fresh green chilli pepper
3 tablespoons vegetable oil
2 medium onions, finely chopped
3 medium tomatoes, pureed
½ teaspoon turmeric powder
1 teaspoon red chilli powder, or to taste
2 teaspoons table salt, or to taste
¼ teaspoon black salt
¼ teaspoon amchoor powder (dehydrated unripe mangoes), or to taste
3 tablespoons finely chopped coriander leaves and stems
Finely sliced or chopped onions
Fresh green chilli peppers (optional)
Make the spice blend: Warm the pomegranate seeds in a small pan over low heat until just heated through. Remove from the heat and let cool to room temperature. Transfer to a spice blender with all the other ingredients and grind to make a smooth powder.
1. Cook the drained chickpeas with sufficient water in a pressure cooker or a saucepan until tender. Drain and reserve the cooking liquid.
2. Place ½ cup/65ml water and tea leaves in a small saucepan and bring to a boil. Reduce the heat and simmer for 5 minutes. Pour the tea through a strainer into a bowl. Discard the tea leaves collected in the strainer.
3. Using an electric blender, make a smooth paste of garlic, ginger and green chilli pepper.
4. Heat the oil in a pan over low to medium-low heat. Add the onions and cook until well browned, stirring occasionally.
5. Add the ginger-garlic-chilli paste and stir gently until fragrant.
6. Add the tomato puree. Mix well. Cover and cook until the oil separates.
7. Add the ground spices, turmeric powder and red chilli powder and stir until fragrant.
8. Add the cooked chickpeas with 1½ cups/375 ml reserved cooking liquid. Add the black tea.
9. Stir in the salt, black salt and amchoor. Cover and cook over low heat for about 15 minutes for the flavours to blend, stirring occasionally. Taste and adjust the seasoning, adding additional red chilli powder and amchoor powder if necessary.
10. Add the coriander leaves and stems and mix. Remove from the heat.
11. Serve hot with onions, limes and green chilli peppers (if using).