Pindi Chole Recipe - pindi chana Recipe- Dry Chana recipe- Dry chole recipe - Simple sidedish recipe - Simple snack Recipe

We love salad / sundal with whole dhals / dal. Chana is something my kids love. This dish can be served as side dish to fried rice, roti or as salad / sundal for a healthy snack ; Starter. I learned this dish after my marriage from a north Indian friend. I had this at her home and liked it very much. When she gave me the recipe I was very surprised that the chana is cooked with tea. At first I thought the dish was made up of black chana. Later realized that the color came from Tea bag. Any way it is very interesting recipe. You should try it out

Chana / Channa / White chole - Chickpeas - 1 cup
Tea bag - 1 to 2 ( I have used 2)
Bay leaves - 1
Cloves - 3 -4
Cardamom - 3
Red chilli powder - 1 teaspoon (adjust based on your spice level)
Garam masala - 3/4 teaspoon
Coriander powder - 1/2 teaspoon
Cumin powder - 1/2 teaspoon
Dry mango powder - 1/2 teaspoon
Lemon juice - 1.5 teaspoon (adjust to your preference)
Salt to taste
Oil - 2 teaspoon
Ginger paste - 1/4 teaspoon
Garlic paste - 1 teaspoon
cumin seeds - 1 teaspoon
Coriander leaves - 1 tablespoon (chopped finely)

Wash and soak the chickpeas for 6-7 hours or overnight. Cook the Chickpeas with tea bag, Bay leaves, Cloves, Cardamom, Water to cover the chickpeas and salt. I have used pressure cooker and cooked till 4 whistles (with whistle on). Once cool down discard the spices and tea bags. Keep it aside
Heat the kada and add oil. When it is hot add cumin seeds. Let it crackle. Add ginger garlic paste fry till raw smell leaves. Now add all masala powders (chilli powder, garam masala, coriander powder, cumin powder, dry mango powder), Salt amd mix well. Fry for another 2 mins in low flame. Stir regularly. 
Add Drained chickpeas and mix well.. Cook in low flame for another 3-5 mins. Stir in between regularly. Switch it off. Add coriander leaves, lemon juice and mix well
Serve hot