Pindi Chole

Soak the dried chickpeas in plenty of water overnight (at least 8 hours). They will double in size. Drain and rinse.

In a pressure cooker, add the soaked chickpeas with a black tea bag (this gives the characteristic dark colour of pindi chole), bay leaves, black cardamom, cinnamon stick, and enough water to cover by 5 cm. Pressure cook for 4–5 whistles until the chickpeas are completely tender but still hold their shape. Remove the tea bag and whole spices.

Heat oil in a large, heavy-bottomed kadai over medium-high heat. Add cumin seeds and let them splutter for 30 seconds.

Add the finely chopped onions and cook for 10–12 minutes, stirring frequently, until they turn deep golden brown. This long caramelisation is what gives pindi chole its rich, dark colour and flavour.

Add the ginger-garlic paste and slit green chillies. Sauté for 3 minutes until the raw smell disappears.

Add the chopped tomatoes and cook for 8–10 minutes, mashing them down, until the oil separates from the masala.

Add turmeric powder, red chilli powder, coriander powder, and chole masala. Stir well and cook the spices for 2 minutes.

Add the boiled chickpeas along with about 200 ml of the cooking liquid. Stir well to coat the chickpeas with the masala.

Add amchur and anardana powder. These two souring agents give pindi chole its characteristic tangy depth. Simmer on medium heat for 10–12 minutes, stirring occasionally, until the gravy thickens and clings to the chickpeas.

Season with salt. The chole should be semi-dry with a thick, dark masala coating each chickpea. Garnish with fresh coriander and serve with bhature, kulcha, or rice.