Chickpeas 250 g (soaked overnight)
Dried gooseberry (amla) 2 pieces
Tea leaves 1 tsp
Onion (medium-sized) 2
Tomatoes ( Indian big) 2
Ginger-garlic paste 1 tbsp
Tamarind 2 scales or lemon juice 1 tbsp
Soda bicarb ½ tsp
Cumin seeds 1 tsp
Turmeric powder ½ tsp
Chilli powder 1 tsp
Dhania powder 1 tsp
Cumin powder ½ tsp
Chana masala 1 tsp
Chaat masala 1 tsp
Salt 1 tbsp
Jaggery (powdered) 1 tsp
Cooking oil 2 tbsp
Drain excess water from chana to adjust the volume to 1 or 1½ cups water.
Make a small muslin pouch of tea leaves and amla and drop it to the soaked chana. Add soda to the soaked chana, half the salt, and pressure cook for 3 to 4 whistles. When cooled discard the muslin bag, drain the stock and keep aside. Take a handful of cooked chana and mash well to a paste.
While the chana is getting cooked, grind the onions and tamarind to a paste and keep aside. Also make a puree of tomato and keep it ready.
Heat oil in a wok and when hot enough add the cumin seeds. As the seeds start crackling, add the ground onion past; a minute later add the ginger garlic paste and saute well on a medium flame till the raw smell is gone and aroma emanates. Add the tomato puree and saute well till a thick gravy is formed. Add to the gravy, turmeric powder, dhania powder, cumin powder and remaining salt and stir well on a low flame. If the masala gets dry, add the chana stock to get a pasty consistency. A minute later, add the cooked chana, jaggery, and stir well. Add a cup of water and the mashed chana and stir well. As the mix starts boiling add chana masala and chat masala. Mix well and cook on low flame for a minute. Garnish with plenty of fresh green cilantro leaves.
In case you prefer lemon juice skip tamarind and add lemon juice to the end.
I prefer to skip soda as it leaches out the nutrient, but it helps in cooking the chan extra well. So it is optional.