STEP 1.Soak chickpeas in four cups of water overnight.
STEP 2.Next day waah and drain chickpeas, add six to eight cups water, salt and tea bag and pressure cook for 20-25 minutes or until soft and completely cooked.
STEP 3.Drain the cooked chickpeas and reserve the cooking liquor.
STEP 4.Discard tea bag .
STEP 5.Mix together coriander powder, cumin powder, red chilli powder, turmeric powder and amchur.
STEP 6.Dry roast cumin seeds till dark brown. Dry roast anardana and grind to a powder along with roasted cumin seeds.
STEP 7.Heat four tablespoons oil in a kadai, add slit green chillies and ginger-garlic paste.
STEP 8.Stir-fry briefly. Add the mixed spice powder and stir-fry for half a minute. Stir in half cup of the reserved cooking liquor and cook for two minutes. Add the cooked chickpeas, salt to taste, one cup of reserved chickpeas water and cook on high heat for three to four minutes, stirring occasionally.
STEP 9.Top it with tomatoes, sprinkle garam masala powder, roasted cumin and anardana powder. Heat the remaining oil to smoking point and pour over the prepared chickpeas. Stir well, adjust seasoning and serve hot.
STEP 10.Garnish with coriander leaves, Julian ginger or onion rings
Nutrition value
573
calories per serving
39 g Fat17 g Protein38 g Carbs26 g FiberOther
Current Totals
39 g Fat
17 g Protein
38 g Carbs
26 g Fiber
MacroNutrients
Carbs
38 g
Protein
17 g
Fiber
26 g
Fats
Fat
39 g
Vitamins & Minerals
Calcium
254 mg
Iron
12 mg
Vitamin A
435 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
2 mg
Vitamin B6
0 mg
Vitamin B9
189 mcg
Vitamin B12
0 mcg
Vitamin C
3 mg
Vitamin E
7 mg
Copper
1 mcg
Magnesium
212 mg
Manganese
4 mg
Phosphorus
288 mg
Selenium
32 mcg
Zinc
3 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
