Pindi Chholay(A unique take on chholay, a North Indian chickpeas gravy, this time cooked with tea bags, giving it a distinguished flavor & a dark color)
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PrepTime : Serves : Cook Time
10 Min 4 15Min
Ingredients :
1 cup chickpeas/ garbanzo beans soaked overnight at room temp.
1 chopped onion
1 potato - diced
2 tea bags
2" ginger piece - minced/ finely grated
1 finely chopped garlic clove
3 ripe tomatoes - finely chopped
1/2 tsp turmeric pwd
1 tsp cumin pwd
1 tbsp coriander pwd
1 tsp red chilli pwd
1 tbsp amchur (dried mango) pwd
1 slit green chili
Salt & pepper to taste
Cooking Oil
Garnish items: ginger juliennes, chopped coriander leaves & raw onion rings
Cooking Instructions:
Boil the tea bags in 3 cups water & then use this tea-water to pressure cook the chickpeas, adding salt to taste. In a kadai, heat oil & fry the potatoes & set aside. In the same oil, fry the onions well & then add the ginger, garlic, turmeric, cumin, chili pwd, amchur pwd, coriander pwd - Fry well for a minute & then add the fried potatoes, slit green chilli, boiled chickpeas, salt & pepper. Add water if you need a more fluid gravy as opposed to a thick one. Cover & cook for 2 minutes (simmer). Heat 1 tbsp oil or ghee in a tempering pan, fry the ginger juliennes in it & toss it over the gravy. Garnish & serve with hot rice, rotis, bathuras or parathas.
