Chana Masala

In a Pressure Cooker, combine chana, some salt, water and tea bag and pressure cook for 3 whistles.
Allow steam to escape before opening the cooker lid, now discard the tea bag and drain kabuli chana and keep aside. Do not throw away the water once you have drained the chickpeas. We will add the same water in the gravy.

In a kadai or wok heat 2 tsp of oil. Once hot, add ginger and garlic. cook for 3-4 minutes till the smell of ginger-garlic goes away.
Now add the onions, Fry the onions till the raw smell goes away and they are light golden brown in color.

Now add the tomatoes , stir and let it cook for 12-15 minutes on medium-low flame. The tomatoes need to be cooked really well till the raw smell goes away completely. So have patience and let them cook for around 15 minutes.

Add the chole masala, red chilli powder, amchur powder, cumin powder, turmeric powder, coriander powder, salt and mix for a 1-2 minutes.

Take the chickpeas and add them to the tomato-onion mixture, stir till all the chickpeas are coated with spices, around 2 minutes.
Add some water, cover the pan and let it simmer at medium-low flame for around 30 minutes. The gravy will thicken after 30 minutes so add water accordingly.

After 30 minutes the gravy, chickpeas and all the spices would have mixed well together. We can now do the tempering.
garnish with coriander and lemon.
Goes well with tandoori roti and jeera rice.