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   
      
   --- ProBoard v2.32   
    * Origin: ProBoard WHQ - SiliconUnderground - siliconu.com (1:267/310)   
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