Pindi Chole

Ingredients


Kabuli chana – 200 grms
Soda bicarbonate – ¼ tsp
Chana masala – 4 tsp (available in supermarkets)
Green chilies – 2 ( slit half).
Oil – 3 tsp
Onions – 3
Tomatoes – 2
Ginger – 1”
Garlic - 4-5 pods
Methi leaves – few sprigs
Coriander leaves – 2-3 sprigs
Sugar – 1 tsp
Amchur powder/ chaat masala – 1tsp
Salt – as per taste
Tea leaves – 1tbsp



Procedure


1. Wash and soak gram overnight with soda bicarbonate.
2. Take a muslin cloth and put a tablespoon of tea leaves and make a tight knot. Keep inside the pressure cooker along with the gram.
3. Add equal quantities of water to the gram and salt to taste.
4. Pressure cook till the gram is tender.
5. Remove the muslin cloth.
6. Make a paste of onion, tomatoes, ginger and garlic in the grinder.
7. Take a deep pan/ kadai. Pour oil. Heat it.
8. Add the above paste and green chilies. Add the ready chana masala, amchur powder and sugar.
9. Sauté for 4 to 5 minutes at low heat. Add the finely chopped methi leaves.
10. Add a very little salt as you have already added to the gram earlier. When the oil leaves the sides of the kadai, put the paste into the pressure cooker.
11. You can add more water depending on the consistency of the gravy you desire.
12. Pressure cook till one whistle.
13. Garnish with fresh coriander leaves.
14. Serve hot with steamed rice or bhaturas and raita.