Pindi Chole

Ingredients

• 2 cupsKabuli chana (chickpeas), soaked overnight
• 2–3Onion, sliced
• 1Tomato, large
• 1Black tea bag (or 1 tbsp loose tea in muslin)
• a small mixWhole garam masala (cinnamon, cloves, cardamom, bay leaf)
• 1/4 tspBaking soda
• to tasteSalt
• 1 tbspCumin seeds (for dry-roast)
• 2 tbspCoriander seeds (for dry-roast)
• 1/4 tspAjwain (carom)
• 3–4Dried red chillies
• 1/2 tspGaram masala
• 2 tbspTamarind (imli) pulp
• 2 tbspTomato puree
• 1 tbspSugar
• 2 tbspOil (tadka)
• 1 tbspCrushed ginger-garlic
• 1 tbspCrushed green chillies

Method

1. 1

   In a pressure cooker, combine soaked chana, sliced onion, tomato, the tea bag, whole garam masala, baking soda, salt and water to cover by 2 inches.

2. 2

   Cook for 6–8 whistles. The tea bag turns the chana a deep, glossy brown — fish it out once pressure releases. Discard the whole spices.

3. 3

   Lightly mash a third of the chana with a potato masher — this thickens the gravy without losing texture.

4. 4

   Dry-roast the cumin seeds, coriander seeds, ajwain, dried red chillies and garam masala on a low flame for 60 seconds. Cool and grind to a coarse powder.

5. 5

   Stir the imli pulp, tomato puree and sugar into the chana. Bring to a low simmer.

6. 6

   In a small ladle, heat oil. Add crushed ginger-garlic and green chilli and the dry-roast masala. Sizzle 15 seconds and pour over the chana. Cover the pot immediately to trap the aroma.

7. 7

   Cook covered for 10 more minutes. Serve hot with bhature, kulcha or jeera rice, with sliced onion and lemon on the side.