PID: ProBoard 2.32 J
TID: FastEcho 1.46 43281
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

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