Ingredients:

chickpeas or kabuli channa 1 1/2 cups

water 4 cups or just enough to cover

bay leaf 1 medium

black cardamom, with the outer covering removed 1

green cardamom pods, with the covering removed 2

cinnamon stick 1” piece

black pepper 1/2 tsp

star anise 1

cloves 4

coriander seed powder 4 tsp

cumin seed powder 1 tsp

red chili powder 1 tsp

turmeric powder 1/2 tsp

tomatoes 4

fresh ginger 2 tsp

green chilies 2

fresh coriander 2 tbsp

for the seasoning-

oil + ghee 4 tsp

shah jeera or black cumin seeds 3/4 tsp

asafetida powder / hing a pinch

salt to taste

chat masala 2 tsp

tamarind, soaked in 1 cup water 1 tsp

Directions:

1. Wash and soak the chickpeas in plenty of water overnight. Change water couple of times and pressure cook with enough water for 3 to 4 whistles. Let the pressure fall down before removing the lid.

2. In a blender put in all the spices and the spice powders and blend to a coarse powder. Put in the chopped tomatoes ginger, ginger, green chili and coriander and blend to a smooth puree without using any water.

3. In a nonstick pan, heat the oil, ghee and once the oil is hot, stir in the shahi jeera and after a few seconds, put in the asafetida. Then you need to add the spiced tomato puree and cook till the oil separates from the tomatoes on medium low heat, stirring in between, about 5 to 8 minutes.

4. Put in the cooked chickpeas and the cooking water and cook till the water is reduced and you get a gravy of the required consistency.

5. Stir in the chat masala and salt and turn off the heat. Garnish with fresh coriander and chilies and serve with kulcha.

Bon Appetit!