Pindi Chole is a classic dish from Punjab. It is spicy in nature and is flavored with loads of spice powders. It is chickpeas, cooked in aromatic spices 
Ingredients:
- Chole - 1 cup
- Tea leaves - 2 tsp
- Salt - as per taste
- Black cardamom - 3
- Baking soda - ¼ tsp
Masala
- Salt - as per taste
- Black salt - ½ tsp
- Black pepper - ½ tsp
- Turmeric - ½ tsp
- Garam masala - ½ tsp
- Fresh Coriander - 2 tbsp
- Cumin powder - 1 tsp
- Amchoor Powder - 1 tsp
- Red Chili Powder - 1 tsp
- Coriander powder - ½ tsp
- Tamarind Chutney - 2 tbsp
Tadka
- Ghee - 2-3 tbsp
- Oil - 1 tsp
- Ajwain - 1 tsp
- Ginger - 2 inch julliened
- Garlic - 2-3 cloves
- Green chili - 3 slit
- Red chili powder - ½ tsp
Method:
- Soak the chole in water for 7-8 hours or Overnight
- Once the chole is ready, add them into the pressure cooker along with the water. Add the tea leaves which has been tied in a muslin cloth. Add the salt, black cardamom, and baking soda.
- Cook Chole for 4-5 whistles
- Once done strain the chole, Add the salt, black salt, black pepper, turmeric, garam masala, fresh coriander, cumin powder, amchoor powder, and red chili powder.
- Next, add date and tamarind chutney. Give it a good mix and set aside
- In a small pan add ghee and oil, once hot add the ajwain, ginger, garlic, and green chili. Cook for 2-3 minutes.
- Finally, add the red chili powder and cook for another 30 seconds. Add this tadka to the chole along with some ginger and over low heat cook the chole.
- If you want some gravy in the chole then add ½ cup of water and cook on high flame for 2-3 minutes
- Serve with hot roti or Kulche
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