II Pindi Channa  II


  • 1 cup chickpeas (chole)
  • 1 tea bag or 1 tbsp. black tea leaves tied in a cheesecloth
  • 21/2-inch ginger, 3/4th of it shredded finely for garnish
  • 2-3 tbsp. oil
  • 2 onions chopped
  • 2tsp. garlic, finely crushed
  • 2 green chilies, sliced
  • 3 medium sized tomatoes, chopped
  • 2tsp. ground coriander
  • 11/2 tsp. ground cumin
  • 1/2tsp. turmeric powder
  • 1/2 - 1tsp. red chili powder or as per taste
  • Salt to taste
  • 1/2tsp. garam masala
  • finely chopped coriander leaves


  • Soak Chole in water overnight or for about 6 hr.
  • Cook the chole with salt and enough water in the cooker for about 20 minutes or till fully done.
  • Drain, reserving 1 cup of cooking liquid.
  • Finely chop the remaining ginger. Heat oil and sauté onions till golden, then add garlic and chopped ginger and green chilies. Sauté for 5 minutes.
  • Add tomatoes, coriander, cumin, turmeric and chili powder and sauté over low heat until the oil separates.
  • Add chole, the reserved cooking liquid, salt and half of the coriander leaves. Simmer, uncovered until the liquid has been absorbed.
  • Add a pinch of garam masala and serve chole sprinkled with the remaining garam masala, coriander leaves and shredded ginger.