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Soak the chana in lukewarm water for 8 – 10
hours.
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Drain the water and wash properly.
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Now boil 2 cups of water with the tea leaves.
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Now drain the water and add to the chana in a
thick bottomed pan. Add the cooking soda.
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Pressure cook it for 10 – 12 whistles or about
30 minutes on high flame and then low flame for about 15 minutes.
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Heat oil in a pan. Add the cumin seeds,
asafetida, green chilly and the onions.
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Sauté them till light brown, then add the
ginger-garlic paste, ginger and kasturi methi.
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Now add all the other spices except cumin
powder and kasturi methi and fry them on medium flame till the oil
separates.
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Mash 2 -3 tsp of chana and sauté with spices.
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Now drain the water from the chana and add it
to the masala. Mix well, add cumin powder and kasturi methi and cook
covered for 5 – 10 minutes on low flame.
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Add ¼ cup water if desired. Put off the flame,
add lemon juice and mix well.
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Serve hot after garnishing with onion rings,
coriander leaves and cut lemon pieces.
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Tips & Variations
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You may even add a few pieces of boiled
potatoes.
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You may add 2 – 3 ice cubes to the soaked
chana in lukewarm water. It helps to soak them quickly.
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You may add a tsp of ghee to the chana before
boiling. It cooks them fast and soft.
