|2 cans Garbanzo Beans||1 tsp Jeera||Fresh Dhania||Oil|
|1 medium Onion||1 tsp Mustard seeds||Salt|
|2 small Tomatoes||1 tbsp grated Ginger||Sugar|
|1 tbsp minced Garlic|
|1 Bay Leaf|
|2 Moti Elaichis|
|1 pinch Garam Masala|
|2 pc Cloves|
|1 tbsp Chole Masala|
|1 tbsp Dhania Jeera Powder|
|1 tsp Red Chilli powder|
|1 tsp Turmeric|
Wash the Garbanzo beans and pressure cook them in 2 cups water for about 4 whistles.
Slice the Onion into very thin slivers.
Finely chop the tomatoes.
In a heavy bottom pan, heat 3-4 tsp Oil and splutter the mustard and jeera.
Add the ginger and garlic and saute until the raw smell disappears.
Add the bay leaf, cloves, moti elaichi and onions and a tsp of sugar and saute on a medium flame for two minutes and let then it carmelize for 5-7 minutes on a low flame.
Add the tomatoes and saute on medium flame until they start to get pulpy.
Add the turmeric, Chole masala, Dhania Jeera Powder, Garam Masala, Red chilli powder and 1 tsp Tamarind Paste and saute on medium flame until the masalas are well integrated and the oil starts to separate.
Take 3-4 tbsp of the pressure cooked beans and mash them with a heavy spoon.
Add the main beans and the mashed beans to the gravy along with the water it was cooked in.
Add salt and simmer this on a low flame for about 10-15 minutes to let the beans soak the gravy.
Garnish with fresh Dhania leaves and serve.