Shanthi's Cookbook

Garbanzo beans/chick peas - 1 can

Onions - 2

Tomato - 1 medium

Ginger Garlic paste - 1 tbsp

Green Chillies - 1 or 2

Whole Garam Masala - 1/2 tsp Jeera, 3 crushed Cardamom, 1 Cinnamon stick, 3 Cloves

Ajwain - 1/4 tsp

Tea bag - 1

Chole masala - 1 to 2 tsp

Salt - according to taste

Turmeric powder - 1/4 tsp

Oil - 5 tbsp

1. Take the Garbanzo beans out of the can, wash them thoroughly and keep them aside. Alternatively soak the chick peas/garbanzo beans overnight and pressure cook them with one whistle.

2. Now take a deep dish, soak the beans in hot water. Don't add too much water. Put enough water till all the beans soak. Put the tea bag and ajwain seeds and put a lid on. Let it sit for a while.

3. Meanwhile finely chop up the onions. Heat some oil in a sauce pan and saute the whole garam masala first. Later add the onions and fry them a little. Add ginger garlic paste and slowly cook them on a low flame.

4. Grind one tomato, ginger, garlic and green chilli. Add this paste to the sauce pan. Sprinkle turmeric powder, mix and put the lid and let it cook for some time.

5. After the tomato and onions cook, add chole masala. Mix well.

6. Take the soaked chole/garbanzo beans and put them in the masala. Now pour some of the tea and ajwain water into the sauce pan. Add salt, mix well, put a lid and simmer.

7. Cook till the gravy thickens.

8. Garnish with Coriander.