Recipe for Pindi chole

(4 servings) Pindi chole is made without onion, garlic and tomatoes. Ingredients 1 tsp dry mango powder 2 green chillies, slit in half ½ tsp red chilli powder 2 tsp Kashmiri red chilli powder ½ tsp garam masala 1 tsp black salt ¼ tsp asafoetida 1 tsp kasoori methi 2 inch ginger, julienned Salt to taste ¼ cup ghee ¼ cup oil Lemon wedges 1 tbsp finely chopped coriander leaves For boiling 1 cup chickpeas (kabuli chana) 2 tea bags (or 1 tsp tea leaves) 1 tsp amla pieces ½ tsp baking soda 2 brown cardamom 3 cloves 1 cinnamom 1 bay leaf 3 green cardamom 1 tsp salt To dry roast 1 tbsp pomegranate seeds 1 tbsp cumin seeds 2 tbsp coriander seeds ½ tsp ajwain Preparation guide Soak chickpeas in water overnight. Boil all the ingredients listed under the ‘For boiling’ section in a pressure cooker. Add 4 cups of water and cook on high flame for 6-7 whistles. If using tea leaves, remember to tie them in a cheesecloth. Dry roast on low flame the ingredients mentioned under this head. Keep stirring to avoid burning. Cool and grind to a fine powder. Now, remove the amla, tea leaves and dry khada masala from the pressure cooker. Strain the chole in a separate vessel but reserve the water for later use. Mix the boiled chickpeas, 2 tbsp of the ground masala, coriander powder, garam masala, mango powder, black salt, asafoetida, crushed kasoori methi and red chilli powder in a bowl. Add the slit chillies and ginger. Heat oil and ghee in a kadai, and then add the chole mixture. Let it simmer until the oil separates. Garnish with coriander leaves, shredded ginger and lemon wedges. Health benefits: Chole are high in c Amla is rich in vitamin C and a great immunity booster. Other recipes:  Recipe for Sarson ka saag (mustard leaves) Facebook Twitter LinkedIn WhatsApp