Pindi Chole/Pindi Chana-Tea flavoured Chickpea Curry

Pindi chole is a tea leaf flavored chickpea curry that tastes different from other chana/chickpea preparations. I include this gravy once in a while, when I m in a mood to eat something that doesn’t pinch my taste buds. Somehow M has acquired a taste for it by dunking in a thick slice of brown bread into it topped with chopped onions and shaved mozzarella.
I don’t know how it works out but it kind of satiates his appetite! The cooking takes some time as the chana/chickpea has to be simmered for the chickpeas to soak up the mild tea and spice flavors. But is sure worth the wait.

Ingredients:

To Pressurecook:

Chana/Chickpeas-1 cup

Channa dal-2 tbsp

Tea bags-2

Badi Elaichi/Black cardamom-2

Cinnamon/Casia Bark-2 inch stick

Baking soda-1 pinch

Salt-as needed

For Gravy:

Onions-3, finely chopped

Tomatoes-3, finely chopped

Ginger-1 inch piece, crushed

Green chilies-2

Red chili powder-1 tsp

Coriander powder-1 tsp

Dried Pomegranate seeds/Anardhana Powder-1 tsp

Chole Masala powder-1 tsp

Garam Masala powder-1/2 tsp

Oil-2 tbsp

Salt-as needed

Coriander leaves-to garnish

How It Happened:

1. Wash and soak the chickpeas overnight/8 hours. Drain the water, add the chickpeas and chana dal to a pressure cooker along with other ingredients mentioned under the ‘to pressure cook’ list. Add water to immerse the chickpeas and cook for 1 whistle in high flame and then simmer and let it cook for 2 whistles. Let the pressure get released and set aside.

2. Heat oil in a pan, add the chopped onions and green chilies and fry until transparent. Then add the anardhana powder and crushed ginger and cook for 2 minutes until the raw smell goes off.

3. Add the chopped tomatoes and cook covered until they turn mushy. Now add the red chili powder, coriander powder and salt, mix well and cook for a minute.

4. Remove the tea bags, cardamom and cinnamon sticks, drain the cooked chickpeas and reserve the water.

5. Add the chickpeas to the gravy and cook for 5-7 minutes in simmer. Add the chole masala and garam masala and mix well.

6. Then add the reserved water from pressure cooking and more water which makes upto 3 cups of water. Increase the flame and when the mixture comes to boil, simmer the flame and cook covered for 30-40 minutes until the water has evaporated. Keep stirring now and then to avoid burning.

7. When the mixture is thick and dry, switch off the flame, garnish with coriander leaves, top it with chopped onions and serve hot with Phulkas.

Notes:

* I didn’t add channa dal, simply because I forgot (yeah! I m an absent minded crow!!). But it doesn’t compromise the taste greatly. The channa dal gets mushy and acts as a thickening agent.

* In case if you don’t have tea bags, take a small piece of muslin/cheese/clean cotton cloth add a tsp of tea powder and other spices and make a bag(potli/mootai) and drop it. After cooking just remove the bag.

* Dried Pomegranate/anardhana powder sure is a game-changer in this recipe. It kind of adds a tang and a nutty flavor to the dish. I had dried pomegranate seeds which I roughly crushed in my mortar and pestle. But if don’t have it you can add amchur powder towards the end of the dish.

* Simmering slowly infuses the flavors into the chickpeas. But if you are in a hurry then reduce the water to 2 cups and pressure cook in simmer for 2 whistles. Remove the lid and cook in high flame until all the water evaporates say for 5-7 minutes.