1 cup Chickpeas, soaked overnight
1 tsp turmeric
1 tea bag
1 bay leaf
1 Tbsp ghee
1 tsp caraway seeds
2 tsp Cumin-coriander powder (or 1 tsp each ground cumin and ground coriander)
1 tsp chilli powder
1 red onion
2 tomatoes, chopped finely
2 tbsp Tomato puree
2 tsp ginger-garlic paste
1-2 tbsp tamarind paste (or 2 tsp lime juice, 1-1/2 tsp molasses, 1 tsp sugar)
Salt and pepper to taste
In a large pot, add 6 cups water, chickpeas, turmeric, bay leaf, and tea bag. Bring to a boil and cook for an hour.
Meanwhile, heat a skillet over medium heat. Melt ghee and add caraway seeds and the spices and saute for 30-40 seconds. Add the onions and then ginger-garlic paste and saute until the onion is translucent.
Add the chopped tomatoes, tomato puree, and tamarind paste and cook till the tomato is soft.
Remove the tea bag and bay leaf from the chickpeas and drain, reserving the liquid. Add the chickpeas to the tomato sauce and add 1 c of the reserved liquid. Bring it to a boil. Reduce heat to low and simmer until the mixture thickens up.