Subj : Pindi Chana (Punjabi Chole) To : All From : Bencollver Date : Tue Dec 09 2025 10:17:39 MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Pindi Chana (Punjabi Chole) - Tea Infused Chickpea Curry Categories: Indian Yield: 2 Servings MMMMM-------------------FOR BOILING CHICKPEAS------------------------ 1 c Dry chickpeas 1 Bag plain tea; not black 1/4 ts Baking soda 1/2 ts Salt 1/2 ts Oil 2 c Water 1/2 tb Chaat masala MMMMM---------------------------SAUCE-------------------------------- 4 tb Mustard oil or - any neutral oil 3/4 c Tomatoes; chopped 1 1/2 ts Fresh ginger shoot; grated 1 cl Garlic; fat 1/4 ts Turmeric 1 Thai green chiles; up to 2, - adjust to tolerance Salt; to taste Cilantro; - chopped, for garnish MMMMM-------------------------SPICE MIX------------------------------ 1/2 ts Black peppercorns 1 ts Cumin 1 1/2 ts Coriander seeds 2 Dry red chiles 1 ts Anardana (dried pomegranate - seeds) -OR- 1 ts Lemon juice -OR- 1 ts Dry mango powder 1 sm Black cardamom 1/2 ts Kasuri methi (dried - fenugreek leaves) Grind spice mix to a coarse powder. Skip the following paragraph if using canned chickpeas. Soak the chickpeas overnight in enough water. Drain and discard the water and transfer the chickpeas to your pressure cooker. Add tea bag, salt, soda, oil and 2-1/2 cups water and pressure cook for 4 to 5 whistles or until 95% cooked. Please adjust the cooking time & number of whistles depending on your variety of chickpeas. Once cooked, drain the chickpeas, discard the tea bag and reserve the stock. Mix with chaat masala and half of the ground spice powder with the chickpeas and set aside. In a pot, heat up the oil to smoky on high heat. Take off the stove and add the chopped tomatoes to the oil. Also add ginger and garlic. Cook on medium heat until the tomatoes soften and you see oil separating on sides of the pot. At this point, add the turmeric and rest of the spice powder to the pan and cook for another 3 to 4 minutes until you smell a nice aroma. Add the chickpeas to the pot next with about 3/4 to 1 cup of reserved stock and green chiles. Taste and adjust the salt. Cover and let the chickpeas cook on medium low heat for 20 to 25 minutes or until they are completely soft but not mushy. Let sit for 1 to 2 hours before serving. The sauce will thicken up and develop flavors as the dish sits. When ready to serve, reheat and if you feel that they are too dry, add little bit of reserved stock, simmer again for 5 to 7 minutes and serve garnished with cilantro. Serve with bhatura, warm tortillas, pita bread or naan. Recipe by sanjuro Recipe FROM: MMMMM --- ProBoard v2.32 * Origin: ProBoard WHQ - SiliconUnderground - siliconu.com (1:267/310) .