Method of Preparation:
Place the teabag in about 1 1/2 - 2 cups of boiling water. Add the chickpeas to it. Leave for a couple of hours (1 -8 hrs); till the chickpeas acquire a light brown colour. Squeeze and discard the teabag.
Heat oil in a pan. Add the cumin seeds, cloves, cinnamon, peppercorns, and brown cardamoms. When the cumin seeds splutter, add the grated onion.
Fry the onion till it is brown. Add the ginger garlic paste and fry a few seconds. Add the mango, garam masala, coriander, cumin, red chilli powders. Add a little more oil or some chickpea liquid, if required and fry a few seconds.
Add the green chillis. Add the coriander and mint leaves.
Add the chickpeas, along with the liquid. Add the kala namak, salt, roasted cumin powder and the tamarind juice.
Bring to a boil. Mash about 3 tablespoons of chickpeas and return to the pan. This will thicken the gravy. Taste and adjust salt. Reduce heat and simmer for about 5 minutes, till gravy reduces.
Serve hot, garnishing with chopped coriander leaves, ginger julienne, tomato wedges, onion slices. This dish tastes well with any Indian bread or rice.
