Clean chana and soak it in 4 cups of water for 8 hours or overnight
Drain the water and add the chana to pressure cooker.If you have tea bags then add it along with 4 cups of water or add 2 cups of brewed black tea and 2 cups water to pressure cooker.Add salt and mix well
Pressure cook until chana is completely softened and yet retains it's shape. Keep it aside.While chana is cooking, lets prepare the spice powder for the gravy. Add all the ingredients mentioned under Masala to a pan.
Dry roast the spices over low medium heat until aromat. Allow to cool completely
Ground all the spices to fine/coarse powder and keep it aside
Heat oil in a pan
Add onion to the pan
Saute until onions are translucent
Add ginger, tomato and green chilli
Saute until tomatoes are tender and mushy.
Add ground spice powder.
Add turmeric powder and red chilli powder and mix well for 2 minutes. Sprinkle water if the masala is too dry.
Now add cooked chana along with the water in which it was boiled. Discard the tea bag if you have used it in first place. Mash few chana using the back of a ladle, this will add texture to the curry.
Check for seasonings, add water if required.
Simmer and cook for 10-12 minutes over medium heat.
Add tamarind paste and mix well. If you feel tamarind paste will increase tangy level of the curry, skip it or reduce the quanity
Simmer and cook for another 5-6 minutes.Garnish with fresh coriander and ginger julienne. Serve hot with roti, kulcha or naan
