Pindi Chana

Ingredients

• 1 cup Chickpeas (Kabuli Chana)
• 1 Tea Bag or 1 tbsp Black Tea Leaves (tied in a cloth)
• 2½-inch Ginger (¾ finely shredded for garnish, rest finely chopped)
• 2–3 tbsp Oil
• 2 Onions (chopped)
• 2 tsp Garlic (finely crushed)
• 2 Green Chillies (sliced)
• 3 Medium Tomatoes (chopped)
• 2 tsp Coriander Powder
• 1½ tsp Cumin Powder
• 1/2 tsp Turmeric Powder
• 1/2–1 tsp Red Chilli Powder (adjust to taste)
• 1/2 tsp Garam Masala
• Salt to taste
• Finely chopped Coriander Leaves

1. Preparation

   • Soak chickpeas overnight or for at least 6 hours.
   • Cook soaked chickpeas with salt and enough water in a pressure cooker until fully done.
   • Drain the chickpeas, reserving 1 cup of the cooking liquid.

2. Preparing the Masala

   • Heat oil in a pan on medium flame.
   • Sauté chopped onions until golden brown.
   • Add crushed garlic, chopped ginger, and sliced green chillies.
   • Sauté for about 5 minutes until aromatic.

3. Cooking the Gravy

   • Add chopped tomatoes, coriander powder, cumin powder, turmeric powder, and red chilli powder.
   • Cook on low flame until oil separates from the masala.

4. Adding Chickpeas

   • Add cooked chickpeas along with the reserved cooking liquid.
   • Add salt and half of the chopped coriander leaves.
   • Simmer uncovered until most of the liquid is absorbed and the chana is well coated.

5. Finishing & Serving

   • Add a pinch of garam masala and mix gently.
   • Garnish with shredded ginger and remaining coriander leaves.
   • Serve hot with bhature, naan, or jeera rice.