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1
Note: You will also need a large pressure cooker, a large nonstick pan or wok with a lid, and a dry spice grinder or mortar and pestle.
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2
Put the pre-soaked garbanzo beans and tea bags in pressure cooker with 4 cups water and cook till you hear 3-4 whistles or till the beans are cooked, about 10-12 minutes.
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3
Drain water from the cooked beans and set beans aside.
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4
(I usually throw away the water as it tastes really sour because of the black tea bags.)
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5
In a wok over medium flame, dry roast the black cumin, carom seeds, and dry pomegranate seeds till they turn slightly brown (2-3 minutes) and grind to a fine powder.
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6
Heat oil in the wok, add ginger-garlic paste.
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7
Saute for 1 minute.
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8
Add green chilies along with bay leaf, cinnamon stick, green cardamom and black pepper.
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9
Add the roasted powdered spices along with all the other powdered spices (cumin powder, coriander powder, garam masala, dry mango powder, red chili powder) and saute for 2minutes.
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10
Add the cooked beans to wok, saute well and cook covered for 5-7minutes.
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11
Add the remaining 1/2 cup water, saute and cook till the water is absorbed (4-5 minutes).
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12
Season to taste with salt.
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13
Transfer to a serving dish, garnish with sliced onion and more green chili.
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14
Serve hot.
