Prepare Pindi Chhole For A Sumptuous Lunch This Weekend!

Ingredients

• 1 1/2 cup white chickpeas
• Salt to taste
• 3 tea bags of black tea
• 3 tbsp ghee
• 1 1/2 tsp garlic paste
• 1 tsp ginger paste
• 1/2 tsp turmeric powder
• 2 tsp roasted cumin powder
• 2 tsp coriande powder
• For Chana Masala: 3 tsp roasted and ground anardana
• 2 tsp red chilli powder
• 1⁄2 tsp turmeric powder
• 3⁄4 tsp amchur
• 2 tsp coriander powder
• Foe The Tempering: 1 tbsp ghee
• 1 tsp cumin seeds
• 5 whole green chillies slit
• 2 medium quartered tomato pieces
• salt to taste
• 1 tsp garam masala

Step

1. Step 1:

   Place a pressure cooker on high heat and tip in soaked overnight, drained chhola.

2. Step 2:

   Add in the tea bags, salt, and 1 cup water.

3. Step 3:

   After two whistles, cook for 15 minutes on low heat.

4. Step 4:

   Remove from heat and let it cool before opening. Make sure that the chana is soft and then discard the tea bags and set aside.

5. Step 5:

   To Make The Chana Masala: In a medium bowl, take the roasted anardana powder and then add in turmeric powder, red chilli powder, amchur, and coriander powder. Mix well and keep aside.

6. Step 6:

   Next, take a kadhai and keep on medium heat. Heat the ghee and then add in the cumin seeds.

7. Step 7:

   Once the fluttering stops, add in the onions and saute till they turn golden.

8. Step 8:

   Add the pastes of garlic and ginger, turmeric powder, roasted cumin powder, coriander powder, and red chilli powder and cook for 3 minutes, then add cooked chhola

9. Step 9:

   Stir well till the chhole is coated and then add salt and cook for another 5 minutes.

10. Step 10:

    For Tempering: Take a small iron kadhai and heat on medium flame and then add some ghee.

11. Step 11:

    Once the ghee is hot, add tomato wedges, cumin seeds, green chillies,and salt.

12. Step 12:

    Sauté for 2 minutes.

13. Step 13:

    Add ¼ cup water, cover and cook till the tomato softens and then remove the lid to cook for 3 minutes more.

14. Step 14:

    Pour the tempering onto the chana. Add garam masala and then cook for another 15 minutes on low heat and then serve.