Chana Curry

 Ingredients

 For the Chana (Chickpeas):

• 2 Cups Kabuli Chana (400gms)
• 1/2 tsp Baking Soda
• Water as needed
  
  For the Tea Infusion:
• 2 Tbsp Tea Leaves
• 2 Cups Water
  
  Whole Spices:
• 1 Dal Chini (Cinnamon Stick)
• 2 Badi Elachi (Black Cardamom)
• 4 Laung (Cloves)
• 2 Bay Leaves
• 1 Tbsp Salt
  
  For the Gravy:
• 2 Onion, finely chopped
• 2 Tomatoes, pureed
• 1 Tbsp Garam Masala
• 1 Tbsp Amchur Powder (Dry Mango Powder)
• 1 Tbsp Kasuri Methi (Dried Fenugreek Leaves)
  
  For Tadka:
• 1/4 Cup Mustard Oil
• 1 Pinch Hing (Asafoetida)
• 1 tsp Cumin Seeds
• Green Chilli and Ginger
• 3 Green Chillies, slit
• Coriander Leaves, chopped
• Ginger Julienne
  
  Dry Masala:
• 1 Tbsp Coriander Powder
• 1 tsp Red Chilli Powder
• 2 Tbsp Chana Masala
• 1 Tbsp Garam Masala
• 1 Tbsp Amchur Powder (Dry Mango Powder)
• 1 Tbsp Kasuri Methi (Dried Fenugreek Leaves)
  
  For Tadka (Tempering):
• 1/4 Cup Mustard Oil
• 1 Pinch Hing (Asafoetida)
• 1 tsp Cumin Seeds
• (from main ingredients)
• 1 tsp Kashmiri Red Chilli Powder
• 1/2 tsp Haldi Powder (Turmeric Powder)
  

Instructions

1. Prepare the Chana (Chickpeas):
   • Wash and soak the Kabuli Chana (chickpeas) in enough water overnight or for at least 8 hours.
   • Drain the water and rinse the soaked chana.
   • In a large pot, add the soaked chana, 1/2 tsp baking soda, and enough water to cover the chana. Boil until the chana is cooked and soft. You can also use a pressure cooker for faster cooking (cook for 4-5 whistles on medium heat).
     
2. Prepare the Tea Infusion:
   • Boil 2 cups of water and add 2 Tbsp tea leaves. Let it simmer for about 5-7 minutes.
   • Strain and keep the tea-infused water aside.
     
3. Cook the Chana with Whole Spices:
   • In the same pot with the boiled chana, add the tea-infused water, whole spices (dal chini, badi elachi, laung, bay leaves), and 1 Tbsp salt. Cook for another 10-15 minutes. This will give the the pungency of mustard oil.
   • Add a pinch of hing and 1 tsp cumin seeds.
   • Add the finely chopped onions and sauté until golden brown.
   • Add slit green chillies and finely chopped tomatoes. Cook until the tomatoes are soft and the oil starts to separate.
   • Add the dry masalas: 1 tbsp coriander powder, 1 tsp red chilli powder, 2 tbsp chana masala, 1 tbsp garam masala, 1 tbsp amchur powder, and 1 tbsp kasuri methi. Mix well and cook for a few minutes.
     
4. Combine Chana and Gravy:
   • Add the cooked chana along with the whole spices to the gravy.
   • Add the tea infusion. This gives the chana a dark color and a unique flavor.
   • Mix everything well and let it simmer on low heat for about 15-20 minutes, allowing the flavors to meld together. If the gravy is too thick, you can add some water to adjust the consistency.
     

5. . Prepare Tadka (Tempering):

   • In a small pan, heat 1/4 cup mustard oil until it starts to smoke slightly. Let it cool a bit and then heat it again (this helps to reduce the pungency of mustard oil).
   • Add a pinch of hing (asafoetida) and 1 tsp cumin seeds. Let them splutter.
   • Add finely chopped green chillies and julienned ginger. Sauté for a few seconds.
   • Add 1 tsp Kashmiri red chilli powder and 1/2 tsp haldi powder (turmeric powder). Sauté briefly to bring out the color and flavor, but be careful not to burn the spices.
     
   6. Combine Tadka with Chana:
      • Pour the prepared tadka over the simmering chana masala.
      • Mix well and let it simmer for another 5 minutes.
        
   7. Garnish and Serve:
      • Garnish with chopped coriander leaves and julienned ginger.
      • Serve hot with rice, roti, naan, or any Indian bread of your choice.
        

   Tips:

   • Tea Infusion: The tea infusion is optional but highly recommended as it gives the chana a rich, dark color and adds a unique flavor.
   • Mustard Oil: Ensure the mustard oil is properly heated and cooled to reduce its pungency, making it more palatable.
   • Consistency: Adjust the consistency of the gravy according to your preference by adding more water if needed.
   • Spice Level: Adjust the number of green chillies and red chilli powder according to your preferred spice level.
     
     Enjoy your flavorful and aromatic Chana Masala!