Ingredients

2 cups white chana, soaked overnight

2 bay leaves

2 inch cinnamon stick

2 black cardamom

4-5 cloves

2 green cardamom

½ mace (javitri)

1 tsp red chili powder

1½ tsp salt

4 black tea bags

4 medium onions, chopped

2 tbsp ginger and garlic paste

4 tomatoes, pureed

2 tbsp chana masala

1 tsp coriander powder

4 tbsp ghee

coriander, onions, tomatoes, green chilies to garnish

Directions

Here is the list of the ingredients.

Wash and soak the white chana overnight. The chana will increase in volume.

In a crockpot, pressure cooker or slow cooker, add the whole spices, along with the tea bags and the soaked chana and cook it uptil 1 whistle on high heat.

Reduce the flame and cook it for another 40 minutes.

In a separate pan, add ghee, chopped onions and ginger and garlic paste.

Sauté it till the onions turn reddish brown.

Add the tomatoes and cook till the oil separates.

Add the chana masala, coriander powder, red chili powder and salt and cook for 3-4 minutes.

Now add the boiled chanas to this mixture and mix to coat thoroughly.

Let this cook on a slow flame for at least 15-20 minutes.

Garnish with chopped coriander, onions, tomatoes and green chilies.

Serve hot with naan.