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Pindi Chhole

  • 1 cup chickpeas
  • 1 tea bag
  • 2 1/2-inch ginger, finely chopped (some shredded finely to garnish)
  • 3 tbsp oil
  • 2 onions, finely chopped
  • 2 tsp garlic, finely crushed
  • 2 green chilies, de-seeded and sliced (leave the seeds for a stronger flavour)
  • 3 medium sized tomatoes, finely chopped
  • 1/2 tsp garam masala
  • 2 tsp ground coriander
  • 1 1/2 tsp ground cumin
  • 1/2 tsp turmeric powder
  • Chilli powder as per taste
  • Salt to taste
  • Finely chopped coriander leaves to garnish

Soak the peas in water overnight. Cook the peas with tea bag, salt and enough water in the cooker till tender (the tea bag will give this a light-brown colour). Leave to stand for a few minutes then drain, reserving 2 cups of stock for the gravy. Heat oil in a wok and saute onions till golden. Add garlic and chopped ginger and green chilies, saute for 5 minutes.

Add tomatoes, coriander, cumin, turmeric and chili powder and saute over low heat until the oil separates. Add cooked peas, the stock, salt and half of the coriander leaves. Simmer; cook uncovered until half of the liquid has been absorbed.

Add a pinch of garam masala and serve sprinkled with the remaining coriander leaves and shredded ginger.

This can be served with bread or with steamed rice with a side salad.

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