Pindi Chhole (Chick peas)

Ingredients

• Channas (Chickpeas) 2 cups (360 g) ]
• Meetha (baking) soda ¾ tsp ] soaked in water 3-4 hours
• Channa Daal (Split Bengal Gram) 2 tbsp
• Tea bag 1 OR
• Tea leaves, tied in a piece of cloth 1 tsp
• Salt 2 tbsp
• Ginger, shredded 2 tbsp
• Green chillies, slit 3-4
• Potatoes, boiled, peeled, quartered 2
• Dhania (Coriander) powder 2 tbsp
• Bhuna pissa jeera (roasted, powdered cumin) 1 tbsp
• Garam masala, pissa 1 tsp
• Kali mirch (black pepper) powder 1 tsp
• Anardana (Pomegranate) seeds, powdered 1 tbsp
• Oil ¾ cup (180 g)
• Lemon, quartered 1
• Onion rings, to garnish

Preparation

• Change the water of the channas, add the tea bag or pouch, the Channa daal and 1 tbsp salt and cook in minimum water. The daal would have got totally mashed by now.

• Remove tealeaves and excess water from channas, and keep water aside. Mix in the dhania, Jeera, garam masala, kali mirch, anardana, 1 tbsp salt and mix.

• Heat oil, add ginger, stir a few times, and add green chillies. Add channa mixture and potatoes stirring continuously till well mixed and slightly fried. Add the strained water and more according to the consistency desired. Bring to a boil, and simmer for 4-5 minutes.

• Serve hot, garnished with the lemon and onion rings.