Pressure cook the soaked chana in 2 cups water, tea bags, salt, bay leaves, cinnamon, cardamoms and cloves. (You can also use a Bouquet Garni / Spice Potli instead) for 5-6 whistles. Open the lid when it cools down. Discard the whole spices and the tea bags.
Heat oil in a pan and temper with carom seeds, asafoetida, green chilies, ginger and garlic. Saute for a few seconds.
Add all the dry spices and saute for a few seconds.
Next add the boiled chickpeas & simmer till it turns slightly thick.
Add the tamarind water and.....
..... mash with a potato masher. When you get the desired consistency,
switch off the flame.
Garnish with coriander & serve with naan, kulcha, tandoori roti, poori,
bhatura, paratha, chapati, plain rice or jeera rice.
