KABULI RICE RECIPES

Steps:

• Boil the overnight-soaked chickpea in tea leaf water (chai ka pani). To prepare the tea leaf water, boil water with four tablespoons of tea leaves. Add this water to a pressure cooker along with the chickpeas.
• Add 1 tbsp salt and ¾ tbsp baking soda to the cooker. Pressure cook for 4-5 whistles or until the chickpeas are soft.
• Dry roast the dry spices in a pan over medium flame until they leave some fragrance. Then add Kasuri Meti, Fenugreek seeds, pomegranate seeds.
• Roast for a few more seconds and keep aside to cool down completely. Bring the mixture to room temperature. Grind to a fine powder. Your Pindi Chole masala is ready to use.
• In a kadhai, deep fry the potato cubes. Remove them to another vessel and sprinkle with - salt (to taste), ½ tbsp Kashmiri chilli powder, ½ tbsp coriander powder, ½ tsp amchur powder and 1 tsp of the prepared Pindi Chola masala. Coat the potatoes well with the spices and keep them aside.
• Once the chickpeas are soft and tender, mash them a bit. Then strain and reserve the water.
• In an iron kadhai, heat some oil. Add 1 tbsp cumin, ¼ tbsp heeng, 2 tbsp ginger garlic paste. Cook until the raw smell goes away, add the sliced onions and green chillies and cook well.
• When onions turn brown, add little boiled chickpeas and mix thoroughly. Then add in the Pindi chole masala and mix well. Add ½ teaspoon of black salt and amchur powder. Give the contents a good mix.
• Add tamarind water at this point to add an extra tang to the chole. Ensure that the dry masala is mixed well with the chole. Add a little of the reserved tea water used earlier to boil the chickpeas, if needed.
• Garnish with fried potatoes, onion rings, lemon slices and some freshly chopped coriander. Pindi chole is ready to be served.