Pindi Chole

Ingredients:

• Kabuli Chane/ Chickpeas: 1 cup (Washed and Soaked Overnight)
• Tomatoes: 3-4 (chopped/ pureed)
• Black cardamom: 2-3
• cloves: 3-4
• Cinnamon stick: 1 inch stick
• Baking soda: a pinch
• Bay Leaf: 1-2
• Ginger: a small piece (chopped/ grated)
• Green chilli: chopped (to taste)
• Tea bag: 1 / or Pomegranate dry peel: a small piece
• Oil: 3-4 tbsp
• Salt: to taste
• Pindi Chole Masala: ( Mix all these masalas in a bowl)

• Hing: 1/4 tsp
• Amchur/ Mango pwd: 1 tsp
• Red chilli pwd: 1 tsp
• Turmeric pwd: 1/2 tsp
• Dry methi leaves pwd: 1 tsp (or crush few dry methi leaves with hand)
• Coriander pwd: 1 tsp
• Garam masala: 1 tsp
• Anardana pwd: 1 tsp (Dy roast on tawa and crush)
• Roasted cumin pwd: 1 tsp
• Rock salt: 1/2 tsp
• Tadka:
• Oil: 1 tsp
• Green chilli: 2-3
• Ginger julliens (optional)
• Roasted Cumin pwd: 1 tsp
• Degi mirch: 1 tsp
• For Garnish: Coriander leaves (chopped)

Method:

• Pressure cook Kabuli chane with salt, baking soda, cinnamon stick, black cardamom, tea bag, bay leaf , cloves and ample water.
• Take 4-5 whistles and cook on low flame for 10-15 mins.
• Separate the water and chana with seive. (Keep the water as we will use it at later stage)
• For Tadka/ Seasoning:
• Heat oil in pan. Add ginger and green chilli.
• Add tomatoes.Cover and cook for 3-4 mins.
• Add pindi chole masalas. Mix well. Cover and cook for 1-2 mins.
• Add chole and mix them well.
• Add 1 cup of chana water (that you separated from chana after boiling) and mix well.
• Mash chana a bit. Make sure not to over do.
• Cover and cook for 4-5 mins.
• Add more salt, if needed.
• Take it out in serving dish before pouring final tadka.
• Final Tempering:
• Heat oil in pan. Add ginger juliennes., green chilli and cook for a minute. 
• Add degi mirch and roasted jeera pwd. After adding dry masalas, immediately turn off the flame. (As the masalas may burn).
• Pour this tempering on the chana.

• Sprinkle chopped coriander leaves and garnish with sliced onion rings.
• Serve hot with rice, poori, bhatura, chapati or parantha.

PS:

• You may need to add more water before serving as the chole become thick.
• If the water is more than expected in chole:

• if you have mixed tadka and still there is excess water, take water out in separate pan with ladle gently and boil it under it turns into a semi- viscous paste. Mix this paste in chole.