Heat a pan and dry roast all the non powdered masalas listed under the "Dry Masala" which would be -Red Chillies,cumin,carrom seeds, cinnamon stick,Green Cardamom,Coriander,Cloves,Bay leaf & Black Pepper
Roast for 5-10 minutes on low-medium heat.Transfer to blender and a Add rest of the ingredients listed under"dry Masala"- anar dana, dry Mango Powder and Salt.
Soak the Chickpeas overnight and pressure cook it along with 1 teaspoon Salt and the tea bags for 20 minutes.Let the pressure release naturally.Drain and save some boiling liquid.
Heat the Ghee in a pan.Add Asafoetida,Green Chilli and Ginger.Saute for 30 seconds.Add the Drained Chickpeas.Add the Dry Masala.
Mix it well.If it gets too dry, add the boiling liquid.
Garnish with Coriander and Julianne Ginger and serve
Instant Pot Method
Soak the Chickpeas overnight
Set the Instant Pot to Saute and dry roast all the non powdered masalas listed under the "Dry Masala" which would be -Red Chillies,cumin,carrom seeds, cinnamon stick,Green Cardamom,Coriander,Cloves,Bay leaf & Black Pepper
Roast for 5-10 minutes .Transfer to blender and a Add rest of the ingredients listed under"dry Masala"- anar dana, dry Mango Powder and Salt.
Add the Chickpeas it along with 1 teaspoon Salt, 4 Cups Water and the tea bags. Set the instant pot to Pressure Cook for 20 minutes. Let the pressure release naturally. Drain and save 1 cup of boiling liquid.
In the SAUTE mode - Heat the Ghee in a pan.Add Asafoetida,Green Chilli and Ginger.Saute for 30 seconds.Add the Drained Chickpeas.Add the Dry Masala.(This step can also be done on stove top)
Mix it well.If it gets too dry, add the boiling liquid.
Garnish with Coriander and Julianne Ginger and serve