Jai Mata Di - Chune

prep: soak chune overnight. then before boiling, add like two teaspoons salt and a teaspoon haldi (turmeric):

then turn heat on and add tea. this gives the chune the dark color. who knew I was eating chai all these years : )

it will look like this (this is the other pot):

then add a couple alubukharas:

toss 'em in there:

then cover pressure cooker and cook for half hour or so: 

rinse pot under cold water and make sure no steam is coming out of the top. then open up and make sure chune are cooked: 

testing:

this pot needs more cooking:

then cook ginger in oil:

add almost one whole big can of crushed tomatoes to ginger mixture:

add salt, haldi, red mirchi, and chana masala (one and a half teaspoon for every raw pound of chune)

resulting mixture:

then add to chunne:

mash a bit and cook for a few minutes: