September 21, 2007
1) Pressure cook the chick peas with the tea bag for 3 whistles until they are soft. Drain and set aside. Discard the tea bag. 2) Heat the oil in a pan, add the cumin seeds. When the seeds crackle, add the onion, ginger and garlic and sauteacute; until the onion is golden brown. 3) Add the chana masala, red chilli powder, mango powder, turmeric powder, coriander powder, cumin powder and salt and sauteacute; for another minute. 4) Add the chick peas and 1 cup of water and mix well. Simmer for 10 to 15 minutes. And set aside.