1 Cup=200gms Garbanzo beans-soaked in salted water overnight, drain the excess water
1 Large=125gms Boiled Potatoes
2 tsp tea leaf
1-inch Cinnamon stick
1 Black Cardamom
3 Green Cardamom
4-5 Cloves
1 tsp Cumin Seeds
2 Green Chilies-slit
1-inch Ginger root-grated
1 tsp Red Chili Powder
1 tsp Garam Masala Powder
1 tsp dry Coriander Powder
1 tsp dry Mango Powder
1 tbsp dried Pomegranate seeds powder (roasted and powdered)
Salt
Cooking Oil
Instructions
We will boil the Chana first. Make a spice bag. Take a piece of cloth. Put spices and tea leaf and tie it into a bag. You can also use unflavored tea bag. In a pressure cooker, put soaked Chana
Add Salt. Mix well. Put Spice bag. Cover with lid and Pressure cook. Pressure cook on high for 1 whistle and on medium heat for 2 whistles
Allow the pressure to release normally before opening the lid. Remove cooked Chana from Pressure Cooker and reserve water
In a large bowl, put boiled Kabuli Chana. Add boiled potato cubes, Red Chili powder, Coriander Powder, Garam masala Powder, dried Pomegranate seeds powder and dry mango powder. Add some Salt and mix well.
Now, we will prepare for a Tadka. Heat 3 tbsp Cooking Oil. Add Cumin Seeds. Add sliced Green Chilies and grated ginger. Pour this Tadka on Chana. Cover and leave side for an hour
In a Pan, add Kabuli Chana. Add 1 Cup water (reserved while boiling Kabuli Chana). Allow the curry to boil on high heat
Lower the heat and cook until water is reduced completely. Keep stirring intermittently.
We have cooked for 10 mins on low heat. Water has reduced completely and Chole are well coated in masala. Switch off the heat and serve hot
We have not used Onions, Garlic and Tomatoes while making Pindi Chana. You can serve Onion slices, tomato slices, green chili as an accompaniment. Serve with Roti/Parathas/Steamed Rice
Recipe by Kali Mirch - by Smita at https://kalimirchbysmita.com/pindi-chana-pindi-chole-recipe/