White Chana (chickpeas), washed and soaked overnight 2 cups
Oil 2 tablespoons
Salt to taste
Roasted Anardana (dry Pomegranate Seeds) 40g
Ginger, sliced thin 1 inch piece
Green Chillies 4
Ghee 3 tablespoon (or use oil to make it vegan)
Fresh Garam Masala 2-3 teaspoons
Bottled Imli (Tamarind) Chutney 2 teaspoons
Tea Bag (to give colour to the Chanas) 1
Boil chana with oil, salt. Pour in just enough water to cover chana and add a tea bag. In a pressure cooker, this process takes about 8 minutes after the cooker reaches maximum pressure. Remove the tea bag, drain and set chana aside. (If you want to whip this up in a hurry you can use tinned chickpeas drained and rinsed.)
Grind roasted anardana as finely as possible and keep aside. Sauté ginger and green chillies and set aside.
When ready to serve, heat ghee in a kadhai and toss in chana. Sprinkle it with garam masala and anardana and spoon in imli chutney. Shake the kadhai gently to coat chana well. Cover for a few minutes and cook on low heat. Serve garnished with sautéed ginger and chillies.