Peshawari Chana

Ingredinets:-

Kabuli chana 200 gms.
Chopped onion 1 ½ cup
Garlic paste 1 tbsp.
Ginger paste 1 tbsp.
Bay leaf 1 no.
Chopped tomato ¾ cup
Red chili powder 1 tbsp.
Coriander powder 2 tbsps.
Oil 3 tbsps.
Green chili 2 no.
Cumin powder 1 tsp.
Garam Masala powder 2 tsps.
Anardana powder 2 tsps.
Salt To taste

Method

1. Soak Kabuli chana in 5 cups of water overnight.
2. In a pressure cooker or a thick bottomed pan, take 6 cups of water and add the
chana. Add salt. Tie tea leaves in a piece of muslin cloth and keep this in the
chana. Boil chana until soft and dark in color. Strain and keep aside.
3. Heat oil in a Kadhai. Add bayleaf and chopped onion. Cook until onions are
golden brown in color.
4. Add Ginger Paste, Garlic Paste, and green chili cut into quarters length wise.
Cook for 1 minute and then add chopped tomatoes, red chili powder, coriander
powder and cumin powder. Cook for 10 minutes.
5. Add boiled chana, anardana (pomegranate seeds) powder, and 1 cup of water.
Cook on a medium flame for 8-10 minutes.
6. Add Garam Masala Powder and salt. Mix well and serve hot.