Method
Boil the CTC tea leaves in 1500 ml of water for 4-5 minutes. Strain the water in a vessel.
Thoroughly wash the chickpeas, 2-3 times, and soak overnight in the tea water.
After soaking overnight, discard this water.
Bring 1.5 liters of water to boil in a pressure cooker. Add the overnight soaked chickpeas, 4 pc balck cardamom, 2 pc cinnamon sticks, 4 pc bay leaves, 4-5 pcs cloves (Laung) & two tea bags (with the paper tag removed) to the boiling water.
Pressure cook for about 45 minutes after the full pressure whistle is sounded. We want the chana to be very tender.
Take a wide bottomed kadahi. Add 4 tbsp oil. When hot, add 1 tsp jeera, followed by 1 tsp of roasted, powdered anardana powder. Also add 2 tbsp tomato puree. Mix well/ let cook on sim for a minute.
Keeping the gas flame on sim, add sliced/cut/julienned Onion, green pepper & ginger to the kadahi, mix well. Cook for a couple of minutes.
Using a strainer, transfer the boiled chana from the pressure cooker to the kadahi (no water should be added).
Now, add salt to taste, red pepper powder 1.5 tsp, Chana masala powder 3 tsp, roasted & powdered jeera & anardana 1 tsp each, garam masala powder 2 tsp. mix them well with the contents of the kadahi.
Cover the kadahi, and let cook on sim for some time till all moisture has disappeared and the oil starts showing. This allows the masala flavours to permeate into the chickpeas.
(In case you do not want your dish to be totally sans any moisture, and prefer it to have some very thick gravy, feel free to add a little left-over water from the pressure cooker. After adding the water, cover the pan & let simmer for about 10 minutes. Do remember that this dish doesn’t work too well with too much gravy…)
For enhancing the flavours in your cooked Pindi Chana, transfer it to a serving bowl, while still hot. Heat a couple of tbsp of oil to very high temperature. Pour over the chana, and cover immediately. Let rest.
The dish is ready to be enjoyed.
