Black - Dry Garbanzo - Pindi Chana

This is the Garbanzo (chick-peas) recipe with a twist!

Ingredients
1. Chick Peas 2 cups
2. Whole Garam Masala (Spices) [3-4 cloves, 3-4 cardamoms, 1" cinamon, 1 Bay leaf, 2 Red Chillies]
3. Chopped Onions [1 large]
4. Chopped Tomatoes [2]
5. Ginger Paste [1 tsp]
6. Garlic Paste [1 tsp]
7. Turmeric Powder, Chilly Powder, Cumin Powder, Coriander Powder [1 tsp each]
8. Garam Masala Powder [1 tsp]
9. Salt to taste
10. Dry Amla [Indian Gooseberry; 1 Amla broken into pieces]
11. A tea bag or 2 tsp tea in a porous pouch.

Pre-preparation
The Garbanzo Beans need to be soaked over night before they are ready for cooking. To speed up the process, wash and soak the beans in hot water. 2 Cups of water for 1 cup of peas. Add a pinch of salt to the water.

On the day of cooking, boil the already soaked peas with the Amla pieces and Tea Bag - in Microwave for 10 minutes or for 3 whistles in a pressure cooker. The peas should be soft enough to get mashed when pressed with fingers. Do not drain away the water used for boiling.
The tea will add to the dark color and the amla will add a sour-tangy flavor of the peas. The water will be added to the gravy.

The difference in the color can be seen in the image below:
Preparation
1. In a wok, heat some oils and add the whole spices [ingredient no 2] and let them to splutter
2. Add chopped onions and ginger-garlic paste. Stir well
3. When the onions look golden yellow, add the dry spices [ingredient no 7]
4. Stir and mix the onions with the spices.
5. Now, add the chopped tomatoes and fry some more.
6. When the gravy is almost ready, add the chick-peas and mix well.
7. Gradually add the water (that was used for boiling) to the wok.
8. Add salt to taste. Add the powdered garam masala.
9. Cover the wok and let it cook on low heat for 5 minutes
10. Keep it on heat until desired consistency is reached

Serve Hot
Garnish with Onions, wedge of lemon and tomato slice. A dollop of butter will add to the Steam! Serve hot with Rotis