Peshawari Chana(Chickpeas)

Ingredients:

Kabuli chana(Chickpeas) 200 gms.

Chopped onion 1 Large

Chopped tomato ½ Large

Red chili powder 1 tbsp.

Ginger paste 1 ¼ tbsp.

Garlic paste 1 tbsp.

Coriander powder 2 tbsps.

Cumin powder 1 ¼ tsp.

Oil 3 tbsps.

Green chili 2 medium size finaly chopped

Garam Masala powder 2 tsps.

Bay leaf 1

Anardana powder 2 tsps.

Salt to taste

Cilantro Leaves to Garnish.

Directions:

1. You can skip following 2 steps and use canned chickpeas instead.
   
2. Soak Kabuli chana in 5 cups of hot water for 4 hours.
   
3. In pan take 7 cups of water, add tea leaves tied in muslin cloth and add salt. Boil this until chana (ChickPeas) get soft and masable. You can also use pressure cooker for this process.
   
4. Take a pan, heat oil. Add bayleaf stir for minute.
   
5. Add chopped Onion and cook until golden brown. You may add pinch of salt in onion to cook them faster.
   
6. Add garlic and ginger paste. Cook for 2 minutes. Add green chili.
   
7. Add tomatoes, coriander powder and cumin powder. Cook for 8 minutes then add red cilli powder. Cook for another 3 minutes.
   
8. Drain water from Channa(Chickpeas) and add them to pan. Add one cup of water. Use the water that was drained out of boiled chickpeas.
   
9. Add anardana Powder (Pomegranate Seeds).
   
10. Put the flame to medium and cook for 10 minutes. Keep stiring the mixtures to prevent it from sticking on the bottom.
    
11. Add Garam Masala Powder and salt. Your dish is ready to serve. Garnish it with Chopped Cilantro leaves.
    

Serve it with Naan, Paratha and Chapati.