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:
