1 cup chickpeas ( kabuli chana)
5 tsp tea seeds.
1/2 inch ginger
2-3 tbsp oil
2 green chilies, sliced
1 cup tomato puree
2 tsp ground coriander
1 1/2 tsp ground cumin
1/2 tsp turmeric powder
1/2 - 1tsp red chili powder or as per taste
1 tbsp tamarind paste
Salt To Taste
1 tsp Everest Chola Masala
finely chopped coriander leaves
Boil tea seeds in 3 glass of water, till the water becomes black. If the colour does not show up add more tea seeds.
Soak Chole in tea water overnight or for about 6 hr.
Boil chole in a pressure cooker . Wait for a whistle in full flame and then lower the flame. Keep it for about 20 mins.
Drain, reserving 1 cup of cooking liquid.
Make chilly garlic paste.
Finely chop potatoes into thin slices and fry it.
Heat oil in a pan. Add 1 tsp chlole masala, 1 tsp dhaniya powder , red chilly powder,cumin seed powder and ginger garlic paste and sauté over low heat until the oil separates.
Add tomato puree to the paste and mix well. When it starts boiling,add chole
Add the reserved cooking liquid(black water left after draining chola) ,tamarind paste and salt .
Add fried potatoes and mix well.
Add 1 glass of water. Simmer, uncovered until the liquid has been absorbed.
Add a pinch of garam masala and serve pindi chola sprinkled with coriander leaves.