Khatte Chole/Tangy Chickpea Curry


Ingredients [Serves 2]

1/3 cup dry chickpeas [substitute with canned garbanzo beans]
1/8 tsp cooking soda
2 black tea bags
Water for boiling
2 medium onions, finely chopped
2 tbsp grated garlic
1 tsp grated ginger
2 green chillies, minced
3 medium tomatoes, finely chopped
1 black cardamom [badi elaichi]
4 cloves
2 bay leaves
1 tsp roasted cumin seeds
1 tbsp coriander powder
1 tbsp red chilli powder
1/2 tsp turmeric powder
1/4 tsp ground cinnamon
1 tbsp dry pomegranate seeds [anardana]
1/2 tsp garam masala
1/4 cup mustard oil [or canola oil]
Salt to taste

Chopped Cilantro for garnish

Method 

Soak the chickpeas over night in 3 cups water with cooking soda.Once soaked, drain the soaking water and discard it.
Boil the chickpeas with enough water, tea bags & 1 tsp salt in a pressure cooker till 80% cooked.About 15 minutes on high and 2 whistles. 
[Omit this step if using canned garbanzo beans]
Once cooked, drain the chickpeas and preserve the water.We will use it in curry later.
In your coffee blender, coarsely crush the dry pomegranate seeds, cloves, pods of black cardamom and roasted cumin seeds.
Add the cinnamon powder to this spice mix.Set aside.
In a cooking vessel with lid, add the oil and heat it up on high till the oil starts smoking slightly.Once smoking, reduce the heat to medium.
Add the finely chopped onion and cook till golden brown.After this add the bay leaf & saute for 2 minutes.
Next, add the grated garlic, minced chilli & ginger and cook for 1-2 minutes.
Next add the chopped tomatoes along with chilli,coriander,turmeric powder,crushed spice mix made in 4th step and salt.
Cook this curry masala on low heat till the oil starts separating from the mix along the sides of the vessel.
Tip in the boiled beans into the vessel and combine well so that all the beans are covered in the masala.Saute for about 3 minutes.
Next add 1/2 cup or more of preserved water depending on how thick you like the gravy,cover and let the gravy come to a boil on a low heat.
Once the curry has simmered for 10-15 minutes, add the garam masala, stir well and let simmer for another 5-6 minutes till the chickpeas are soft,
Remove from heat, garnish with chopped cilantro and serve warm bhatura [recipe below]