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- 1 cup chickpeas (kabuli chana)
- 1 tea bag
- 2 1/2-inch ginger, finely chopped (some shredded finely to garnish)
- 3 tbsp oil
- 2 onions, finely chopped
- 2 tsp garlic, finely crushed
- 2 green chillies, de-seeded and sliced (leave the seeds for a stronger flavour)
- 3 medium sized tomatoes, finely chopped
- 1/2 tsp East End garam masala
- 2 tsp East End ground coriander
- 1 1/2 tsp East End ground cumin
- 1/2 tsp East End turmeric powder (Haldi)
- East End Red chilli powder as per taste
- Salt to taste
- Soak the peas in water overnight. Cook the peas with tea bag, salt and enough water in the cooker till tender (the tea bag will give this a light-brown colour). Leave to stand for a few minutes then drain, reserving 2 cups of stock for the gravy. Heat oil in a wok and saute onions till golden. Add garlic and chopped ginger and green chillies, saute for 5 minutes.
- Add tomatoes, coriander, cumin, turmeric and chili powder and saute over low heat until the oil separates. Add cooked peas, the stock, salt and half of the coriander leaves. Simmer; cook uncovered until half of the liquid has been absorbed.
- Add a pinch of garam masala and serve sprinkled with the remaining coriander leaves and shredded ginger.
- This can be served with naan bread or with steamed rice with a side salad.
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