चना मसाला 
Cooking Instructions
- 1
In a pressure cooker, add the soaked chickpeas, salt, baking soda, black cardamom, cinnamon stick, and enough water. Close the lid and cook on high heat for 4-5 whistles. Then simmer for a few minutes and turn off the heat.
- 2
Wash the tomatoes, onions, and green chilies thoroughly. Cut them into large pieces and blend into a smooth paste.
- 3
Coarsely grind the remaining whole spices (except the bay leaves).
- 4
Heat oil or ghee in a pan or deep skillet. Add cumin seeds and let them sizzle, then add bay leaves. Add the coarsely ground spices and sauté for a few seconds. Add the tomato-onion-chili puree and mix well. Cook until the oil separates.
- 5
Add the boiled chickpeas and mix. Add water as needed and cook on low heat until the gravy thickens. Add tamarind pulp, chana masala, and the remaining spices. Mix well and cook for another 5-7 minutes.
- 6
Serve hot with bhature.
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