Pindi Chhole

This is one of sanjeev kapoor's recipes which is perfect and tastes good with puri or bhatura or just plain rice

Ingredients

1 1/2 cups chickpeas(kabuli chana)

1 tbsp tealeaves

2 med size tomatoes finely chopped

4-6 slit green chillies

1 tsp turmeric powder

1 tsp cumin seeds

1 tsp pomogranate seeds

2 tsp ginger paste

1 tbsp cumin powder

1 tsp red chilli powder

1 tbsp garlic paste

1 tsp garam masala powder

2 tbsp coriander powder

1 tsp amchur powder

salt to taste

coriander leaves for garnishing

2 tbsp oil

Method

• Wash and soak chickpeas in water overnight,tie the tealeaves in muslin cloth to form a bundle and then keep aside
• Drain chickpeas and pressure cook it with 6 cups of water,tealeaves tied in muslin cloth,salt for 20 minutes or till its cooked completely
• After the chickpeas is cooked drain it but reserve the water for the gravy
• Dry roast cumin seeds and pomogranate seeds and then grind it to a fine powder and keep aside
• In a bowl mix coriander powder,amchur powder,cumin powder,red chilli powder,turmeric powder,and keep aside
• Heat oil in a pan,add slit green chillies and ginger-garlic paste and fry till the raw smell goes off, add the mixed spice powder and fry for 1-2 minutes on a low flame
• Add tomatoes and fry till it gets mashed, then add chickpeas,salt and the water(which was reserved for the gravy) and cook on a high flame for 5-10 minutes 
• Add garam masala powder, roasted cumin seeds powder,roasted pomogranate seeds powder and bring it to a boil till the gravy is semi-thick
• Lastly garnish it with coriander leaves and serve hot with bhatura or puri