|Prep time||Cook time||Ready in||Yields|
- 200 Gms Kabuli chana, Soaked over night
- 2 No's Black cardamoms, Crushed
- 1'' stick Cinnamon stick, Whole
- 2 Tsp Tea leaves, tied in the muslin cloth
- 1/4Tsp Sodium Bicarbonate, Cooking soda
- 50 Ml Refined oil, For cooking purpose
- 2 No's Onions, Peeled & finally cchopped
- 11/2 Tsp Pomegranate powder, Anar dana powder
- 1 large Tomato, Finally chopped
- 7 Gms Ginger, Finally chopped
- 7 Gms Green Chilly, Finally chopped
- 1/2 Tsp Garam Masala Powder
- 1 Tsp Chana Masala Powder
- 1 Tsp Coriander Powder
- 1 Tsp Salt
- 1/2 Tsp Red Chilli Powder
- 1/4 Bunch Fresh coriander, Chopped
- Wash the dry Chickpeas nicely then soak it in water for overnight(8 to 10 hours) Drain & rinse thoroughly.
- Now transfer the chickpeas in the pressure cooker, fill it with water and add the whole spices(mentioned in the ingredients list) tea leaves & sodium bicarbonate. cook it for 30 mints. Keep it aside for getting cool.
- Now, take a frying pan add oil & keep it at moderate temperature, add chopped onions, sauté the onions till translucent. Sprinkle the pomegranate seeds powder, stir fry, till the onion become dark brown.
- Now, add tomato, ginger & green chilies, stir fry for 3 to 4 minutes.
- Now, add the garam Masala, red chili powder & coriander powder mix it well till it leaves the oil on the surface of the gravy.
- Now, strain the chickpeas from the pressure cooker, discarding the tea leaves and reserving the liquid.
- Add chickpeas to the pan and mix well, cook for another 5 minutes. Add the Chana masala, salt as per the taste and the cooking liquid, cook for another 10 to 15 mints to mix it well and get a thick consistency.
- Now, pour the Pindi Chole in the serving dish, garnish it with chopped coriander leaf & ginger juliennes.
- Serve hot with Laccha Paratha or Kulccha.