Pindi Chana

Ingredients:
• 1 cup Chickpeas (chole)
• 21/2-inch Ginger, 3/4th of it shredded finely for garnish
• 2tsp. Garlic, finely crushed
• 2 Onions (chopped)
• 3 medium sized Tomatoes, chopped
• 2 Green Chilies, sliced
• Finely chopped coriander leaves
• 2tsp. Ground Coriander
• 11/2 tsp. Ground Cumin
• 1/2tsp. Turmeric powder
• 1/2tsp. Garam Masala
• 1/2 - 1tsp. Red chili powder or as per taste
• 1 Tea Bag or 1 tbsp. black tea leaves tied in cheesecloth
• 2-3 tbsp. Oil
• Salt to taste

Method:
• Soak Chole in water overnight or for about 6 hours.
• Cook chole with salt and enough water in the cooker for about 20 minutes or till fully done.
• Drain, reserving 1 cup of cooking liquid.
• Finely chop the remaining ginger.
• Heat oil and sauté onions till golden. Then 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 chole, the reserved cooking liquid, salt and half of the coriander leaves.
• Simmer, uncovered until the liquid has been absorbed.
• Add a pinch of garam masala and serve chole sprinkled with the remaining garam masala, coriander leaves and shredded ginger.
• Serve it with hot Puri or Bhatura.

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