Kabuli Channa – 250 gm (soaked overnight)
Tea decoction – 1 cup (Boil 2 tsp of tea leaves in 2 cups of water until it becomes 1 cup. Filter the decoction and keep aside)
Jeera – 1 tsp
Bayleaf – 2
Turmeric Powder – 1 large pinch
Chilli Powder – ½ tsp
Dhania Powder – ½ tsp
Jeera Powder – ¼ tsp
Garam Masala Powder – ½ tsp
Oil – 3 tbsp
Salt to taste
Kotmir for garnish
Onions – 3 (medium; cut into pieces)
Boiled channa – a handful
Garlic – 5-6 cloves
Ginger – 1” piece
Green chillies – 3
Tamarind – 4-5 strips (soaked in water)
Jaggery – 3 tbsp
1. Pressure cook the soaked channa along with the tea decoction, some more water, ½ tsp of salt and one small pinch of turmeric powder. Allow it to cook for 8 whistles.
2. Grind all the items under masala to a smooth, thick paste.
3. Take a kadai and heat oil in it.
4. Add jeera and bayleaves and allow them to crackle before adding the masala paste.
5. Cook for a while with the lid on, stirring on and off.
6. Add turmeric powder, chilli powder, dhania powder, jeera powder and garam masala powder to the cooking gravy and stir well.
7. Add salt and cook for 4-5 minutes till you see the oil surfacing above the masala.
8. Add the boiled channa to this along with the water it was cooked in.
9. Allow the mixture to cook for 8-10 minutes on a slow fire, stirring occasionally.
10. Allow the chole to reach a thick consistency before switching off the gas.
11. Garnish with kotmir before you serve hot with puris, rotis, baturas or naans.
The Pindi Chole turned out to be as tasty as the one I ate at Cream Centre.
NOTE: The tea extract gives the channa a lovely brown colour. One might ask why use white channa and make it brown. Why not use brown channa instead? Well, brown channa’s flavour is very different and does not suit this dish, that’s why.