Kabuli Chane/ Chole

Ingredients:

• Kabuli Chane/ Chickpeas: 1 cup (Washed and Soaked Overnight) 
• Amla/ Pomegranate peals : 3-4 pieces
• Onions: 2-3 (chopped)
• Tomatoes: 3-4 (chopped) [ or make puree]
• Ginger: a small piece (chopped/ grated)
• Chana masala: 1 tsp
• Amchur/ Mango pwd: 1-2 tsp OR  Tamarind paste: 1 tsp (Dilute paste in water)
• Red chilli pwd: to taste
• Ajwain: 1 tsp
• Salt: to taste
• Oil: 3-4 tbsp
• Baking soda: a pinch
• Cumin seeds: 1-2 tsp 

Method:

1. Pressure cook Kabuli chane with amla/ pomegranate peels, baking soda, ajwain and salt.  
2. Take 2-3 whistles and cook on low flame for 1 hour.
3. For Tadka/ Seasoning:
• Heat oil in pan. Add cumin seeds and let them splutter.
• Add onions and ginger. Cook till onions turn translucent. Add chana masala and red chilli pwd.
• Add tomatoes  and cook till done. Add amchur or tamarind paste. Mix well.
4. Add the above tadka to the pressure cooked chane. Cook for another 5-10 minutes (without covering with lid) on low flame.
5. Serve hot with rice, poori, chapati or parantha.