Pindi Chole (Punjab)

1 1⁄4 cups white chickpeas (kabuli chana), soaked overnight in water to cover by 2-inches; drained before cooking.

2 teaspoons salt, or to taste

2-3 tea bags, preferably strong black tea

- 3 1⁄2 tablespoons ghee

1 teaspoon cumin seeds (jeera)

200 grams onions, finely chopped

1 1⁄2 teaspoons garlic paste

1 1⁄2 teaspoons ginger paste

1⁄2 teaspoon turmeric powder (haldi)

2 teaspoons roasted cumin powder

2 teaspoons coriander powder

1⁄2 teaspoon red chilli powder

salt, to taste

Chana Masala

3 1⁄2 teaspoons anardana (dried pomegranate seeds), roasted and ground to a powder

2 teaspoons red chilli powder

1⁄2 teaspoon turmeric powder (haldi)

3⁄4 teaspoon amchur (dried mango powder)

2 teaspoons coriander powder

Tempering

1 tablespoon ghee

1 teaspoon cumin seeds (jeera)

5 green chillies, fresh, whole, with a 1-inch slit on top

2 medium tomato, sliced in half, then quartered

salt, to taste

1 teaspoon garam masala

COOKING METHOD

Place a pressure cooker on high heat and tip in soaked, drained chana. Toss in salt, tea bags, and 1 cup water. Seal pressure cooker, and after 2 whistles, cook for about 15 minutes on low heat. Remove from heat and allow to cool before opening. The chana should be quite soft but should still hold its shape. Discard tea bags and set aside.

 

Make chana masala: place roasted anardana powder in a medium bowl. Follow by tossing in red chilli powder, turmeric, amchur, and coriander powder. Mix well. Reserve chana masala.

 

Place kadhai or wok on the medium heat; pour in ghee. Once ghee is hot but not smoking, toss in cumin seeds; stir till they start to darken in color. Add onion; sauté for 4 to 5 minutes till onion has browned slightly. Add garlic paste, ginger paste, turmeric powder, roasted cumin powder, coriander powder, and red chilli powder. Cook for 2 to 3 minutes, then add cooked chana. Stir well till the masala coats the chana nicely. Toss in salt and cook for another 5 to 6 minutes.

 

In the meanwhile, make the tempering: place a small kadhai on medium heat; pour in ghee. Once ghee is hot but not smoking, toss in cumin seeds, green chillies, tomato wedges, and salt; sauté for about 2 minutes. Add ¼ cup water, cover and cook till tomato has softened slightly. Remove lid and cook for 3 to 4 minutes.

 

Pour tempering onto chana being cooked in separate kadhai. Add garam masala and reserved chana masala. Cook on low heat for 10 to 15 minutes till ready, adding a few tablespoons water if needed.  Remove from heat and serve immediately with bhaturas or kulchas.