Ingredients
for pressure cooking:
1 cup chana / chickpea
2 tea bags
1 inch cinnamon / dalchini
1 bay leaf / tej patta
3 pods cardamom / elachi
4 cloves / lavang
¼ tsp baking soda
½ tsp salt
3 cup water
for chana masala spice powder:
½ tsp cumin / jeera
1 tsp coriander seeds
¼ tsp shahi jeera
¼ tsp pepper
¼ tsp fennel / saunf
1 tsp kasuri methi / dry fenugreek leaves
3 cloves
2 pods cardamom / elachi
3 dried red chilli
¼ tsp turmeric
¼ tsp aamchur / dry mango powder
¼ tsp pomegranate powder
pinch hing / asafoetida
for curry:
3 tsp oil
1 bay leaf / tej patta
1 onion, finely chopped
1 tsp ginger garlic paste
1 chilli, slit
2 tomato, finely chopped
½ tsp salt
2 tbsp coriander, finely chopped
for tempering:
1 tbsp ghee / clarified butter
1 chilli, slit
1 inch ginger, julienne
¼ tsp kashmiri red chilli powder
Preparation
Firstly, in a large kadai heat 3 tsp oil and saute 1 bay leaf.
Further add 1 onion followed by 1 tsp ginger garlic paste and 1 chilli.
Saute well until the onions turn golden brown.
Now add prepared spice powder.
Saute on low flame until the spice powder turn aromatic.
Further add 2 tomato and saute well.
Cook until the tomatoes turn mushy and oil is separated.
Now add cooked chana and ½ tsp salt.
Furthermore, cover and simmer for 15 minutes.
Also add 2 tbsp coriander and mix well.
Finally, enjoy pindi chole with roti or bhatura.