Ingredients

• 250g - Kabuli chana
• 1 tbsp - tea leaves
• 5 tbsp - oil
• 3 to 4 green chillies (slit)
• 2 piece- ginger (cut into thin strips)
• 1.5 tsp - coriander powder
• 1 tsp - red chilli powder
• a pinch- turmeric powder
• finely chopped coriander leaves (to garnish)
• sufficient water to boil the chana
• salt to taste
• Masalas to be ground:
• 3 tsp cumin seeds
• 2 sticks cinnamon
• 1 black cardamom
• 6 green cardamoms
• 2 bay leaves
• 2.5 tsp - anardana
• 5 cloves

How to Make Chole Pindi

• Wash and soak the chana for 8 hours in sufficient water.
• Tie the tea leaves in a muslin cloth and make a potli.
• Pressure cook the chana in sufficient water along with salt and the potli of tea leaves.
• Pressure cook on high flame till one whistle.
• Reduce the flame and continue cooking for 30 minutes or till the chana is soft.
• Roast the masalas to be ground on a low flame on a preheated tawa till aromatic.
• Remove from gas and cool.
• Dry grind to a fine mixture.
• Heat oil in a kadai. Add ginger and green chillies and saute for few seconds.
• Add the ground mixture and saute on a low flame for five minutes.
• Add coriander powder, red chilli powder, turmeric powder, and a little salt; mix well.
• Fry this for another 2 to 3 minutes.
• Add the kept aside boiled chana and mix well.
• Simmer till the masalas and the chana are well blended.
• Garnish with coriander leaves.
• Serve hot with bhaturas or purees, mango pickle, and onion rings.