Amritsari Chickpeas Curry

Amritsari Chole 
 

Ingredients
500g black channa / canned garbanzo beans
A bay leaf 
A tea bag 
A berry sized tamarind 
*Fry & Blend *
3 cloves
2 cardomom pods
A cinnamon stick
2 onions (chopped)
3 garlic cloves
A piece of ginger
2 tomatoes (chopped)
 1 tsp ghee 
1 tbsp oil 
*@ Grind*
1 tsp cumin seeds 
1 tsp pomegranate seeds (anardana)
1 tsp dried mint leaves
1 tsp coriander powder
1/2 tsp red chilli powder
1/4 tsp turmeric powder
1/4 tsp dry mango powder(amchur)
1/4 tsp garam masala powder
** To Temper**
1 tbsp oil
2 garlic cloves(sliced)
2 green chillies (half slit)
A spring of curry leaves(optional)

Method

Soak channa dal overnight & pressure cook.
If you are using canned, drain the water & keep aside.
***
Soak tamarind in a cup of water & keep aside.
Extract tamarind juice & discard the pulp.

Heat oil in a sauce pan & fry spices.
Add chopped onions & fry till light golden brown.
Then add chopped ginger & garlic.
Fry for a while & then add chopped tomatoes. 
Remove from fire & set aside to cool. 
Then blend to a fine paste. 
****
Grind all the other dry ingredients to fine powder.
***
Warm the oil in a casserole.
Add cinnamon stick & a bay leaf.
Then add blended onion paste. 
Fry for a while & then add prepared masala powder.
Cover & cook for 2 mn . 
Then  add cooked channa daal along with tamarind extract .
Add salt &  a tea bag.
Simmer & cook for another 5 mn.
Remove from fire & discard the tea bag. 
***
Heat oil in another pan.
Fry garlic, green chillies & curry leaves 
Add to the channa curry  & mix well.
Goes very well with any type of Indian bread / rice.

Courtesy @ Food Forever