Chana Curry

Ingredients:

• chana
• teabag
• coriander seeds, jeera seeds, cardamon, cloves, peppercorn
• onion 1
• tomato 2
• oil
• garlic
• amchur powder
• anardana

Procedure:

• Soak the legumes overnight. 
• Add a a tea spoon of salt and a tea bag for edgy flavour and a darkish tinge to the curry. Boil in pressure cooker. Bring the pressure cooker to seam after the first 5 min. I usually allow at least 10 whistles over a span of total 10- 15 min. 
• On a flat pan, sprinkle 2-3 teaspoons of coriander seeds, 2-3 teaspoons of jeera seeds, 2 cardamon, 2 cloves, 1 teaspoon of peppercorn. Let the spices simmer about 2-3 minutes. Ensure that the spices do not burn. Grind when the spices are at room temperature.
• In a frying pan, add olive oil. Add a teaspoon of chopped garlic. Add slices of a big onion, followed by chopped pieces of 2 tomatoes. Add a pinch of turmeric and salt, and cook covered in seam for 10- 15 min. Let it cool and grind in grinder.
• Take a pan, add the above onion-tomato paste. After 5 min add the ground spices. Allow to cook for 15- 20 minutes so that the spices blend in. 
• Add a bit of amchur powder, and  ground anardana (1/4 teaspoon each)
• Adjust the spices and amount of salt to your liking. 
• Blend in the curry slightly to adjust the curry consistency by using the manual hand blender. The dish is done! 
• Serve with chopped onions and a dash of lemon.

Kids can also have this curry, in that case ensure that  the spices are adjusted  accordingly.