Chana Masala

Soak 2 cups of chickpeas in water overnight or atleast 6 hours. Take them in a pressure cooker; add salt, one teabag (optional) and 4 cups of water and pressure cook them until they are just tender. Drain the water and separate ½ cup of cooked chickpeas. Blend these separated ones into into thick, smooth paste with little water.
1 cup Finely chopped, Juicy Tomatoes
1 Onion, finely chopped lengthwise
1 tsp Ginger Garlic paste (Optional)

Popu:
¼ tsp Cumin seeds
¼ tsp Mustard Seeds
1 tbsp Chana masala powder
½ tsp Red Chili Powder
¼ tsp Turmeric
Salt
Fresh cilantro and lime juice - for garnish

Heat 1tsp of oil or ghee in a large pot over medium heat. Add and toast cumin and mustard seeds. When seeds start to pop, add the onion and ginger garlic paste. Cook until translucent. Add the tomatoes and cook on high heat until the tomatoes turn to soft. Press with a spatula and mush them. To this tomato sauce, add the cooked chickpeas, pureed chickpea paste, chana masala powder, salt, red chilli powder, turmeric and 1-2 cups of water. Stir to combine. Keep the heat on medium and cook for about 20 to 30 minutes, until the curry thickened. Just before turning off the heat, stir in finely chopped fresh cilantro and lime or lemon juice to taste.