Of the world dishes I have made this is one of my top 5 favorites. Very spicy, very complex flavors working together here. This maybe too spicy for most. I would suggest reducing or omitting the red chili powder if your not a fan of heat.
Chickpeas (kabuli chana) soaked overnight 1 1/2 cups
Dried pomegranate seeds(anardana) 1 tablespoon
Black Tea bags 2
Salt to taste
Coriander seeds 2 teaspoons
Turmeric powder 1/2 teaspoon
Red chili powder 1 1/2 teaspoons
Dry mango powder (amchur) 1/2 teaspoon
Ghee 4 tablespoons
Cumin seeds 1 1/2 teaspoon
Onions chopped 2 medium
Ginger paste 1 tablespoon
Garlic paste 1 tablespoon
Cumin powder 2 tablespoons
Coriander powder 2 tablespoons
Tomatoes quartered 2 medium
Green chillies 4 cut into strips
Garam masala powder 1 teaspoon
Put soaked chick peas (chana) in a deep pan. Add tea bags and salt and cook till soft. Once cooked remove the tea bags.
Dry roast dried pomegranate seeds (anardana), coriander seeds, half the turmeric powder, half the red chili powder, dry mango powder(amchur) and grind to a powder. This is the chole masala.
Heat three tablespoons ghee in a large pan or iron kadai if you have one. Add one teaspoon cumin seeds and sauté till it it changes color. Add onions and sauté till golden.
Add ginger paste, garlic paste, red chili powder, remaining turmeric powder, cumin powder, coriander powder and continue to sauté.
Add boiled chick peas (chana), salt and some cooking liquid and mix. Meanwhile heat one tablespoon ghee in a pan, add the remaining cumin seeds and tomatoes. Add green chillies and a little salt and toss.
Stir and press the tomatoes lightly. Add a little water and cook for two minutes. Add to the chickpeas (chana) along with chole masala (step 2) and garam masala.
Stir to mix well and cook for fifteen to twenty minutes on low heat. Serve hot.
Original recipe found here: