PUNJABI CHANA MASALA INGREDIENTS- 2cups overnight soaked Chickpeas ½ cups Tomato paste 1 medium size tomato 3-4 green chilies 1 inch ginger, cuts lengthwise 2 teabags 2tbsp.dry roasted Coriander powder 1tsp. Red chili powder ½ tsp. turmeric powder ½ tsp. cumin seeds ¼ tsp. aniseeds 1tsp. dry mango powder ½ tsp. Garam Masala 1tbsp. Dry roasted chickpea flour 2tbsp. oil Salt to taste 2 tbsp. Fresh coriander, finely chopped I slice of lime for garnish. METHOD – Rinse soaked chickpeas with water. Tie teabags and garam masala in muslin cloth to form a bundle. Drain chickpeas; add 4 water, salt and teabags tied in muslin cloth. Pressure cooks for twenty minutes or until soft and completely cooked. Drain the cooked chickpeas and reserve the cooking liquor. Discard bundle of teabags. Mix together coriander powder, red chili powder, turmeric powder and mango powder. Heat oil in a pan adds cumin seed, aniseeds, and slit green chilies Stir-fry briefly. Add the mixed spice powder and dry roasted chick pea flour and stir-fry for half a minute. Add chopped tomatoes and tomato paste. Sauté and cook for two minutes. Add the cooked chickpeas, one cup of reserved cooking liquor and cook on medium heat for three to four minutes, stirring occasionally. Garnish with green chili and fresh coriander and lime wedges.