Pindi chole

Ingredients

• 1½ cups kabuli chana (chickpeas), soaked overnight
• 1 tea bag or 1 tbsp tea leaves tied in muslin
• 2 dried amla or 1 black cardamom (optional, for colour)
• 2 tsp coriander seeds, 1 tsp cumin seeds, 4 cloves, 1 black cardamom, 1 small stick cinnamon, 8 peppercorns
• 1 tbsp amchur (dry mango powder) and 1 tsp anardana powder
• 1 tbsp julienned ginger and 2 green chillies, slit
• 4 tbsp mustard oil
• Salt to taste

Method

1. Pressure-cook the chickpeas with salt, the tea bag and amla in 4 cups water for 5–6 whistles until very soft. Discard the tea bag and amla.
2. Dry-roast the whole spices until fragrant, cool and grind to a fine powder.
3. Drain the chana, keeping the water. Put the chana in a kadhai, sprinkle the ground spices, amchur and anardana powder and mix gently.
4. Heat the oil until hot, add ginger and green chillies, and pour this sizzling oil over the chana.
5. Add a few spoons of the cooking water and simmer for 10 minutes so the spices soak in. The dish should be moist but not saucy.
6. Serve with kulcha or bhatura, sliced onions and lemon.