Ashvita Girish
A popular variation of the versatile chole, this is different from the regular preparation in terms of texture and color. Pindi chole is a chickpea dish where the chole (boiled chickpea) is coated very lightly with the gravy. Tea leaves give this dish its rich color.
Ingredients
1 cup chickpeas, soaked overnight
2 tbs Bengal gram dal, soaked overnight
2 cardamom crushed
1 stick cinnamon
¼ tsp baking soda
2 tsp tea leaves
½ grated onion
1 ½ pomegranate seed powder
1 tsp ginger past
1 thinly sliced green chili
1 tsp Garam/Punjabi masala.
Directions
Boil the chickpeas and Bengal gram until they are soft
In a large saucepan, add oil and cook the cardamom, cinnamon, and ginger, onion, and baking soda
Cook for 5 minutes
Add the boiled chickpeas and dal, pomegranate seed powder, and masala.
Mix well and cook for 10 minutes
Serve hot with Rotis or toast