Step 1: Prepare Tea Decoction

Add 1/4 cup of water to a small saucepan. Add 1 tablespoon of tea powder. Bring the mixture to a boil. Once boiled, remove from heat and set aside to steep.

Step 2: Pressure Cook Chickpeas

In a pressure cooker, combine 1 cup of chickpeas (soaked for 8 hours), 1 bay leaf, 4 cloves, 1 inch of cinnamon, 3 green cardamoms, salt to taste, and 1/4 teaspoon of baking soda. Strain and add the prepared tea decoction. Pour in 3 cups of water. Mix all ingredients well. Cover the pressure cooker and cook for 5 whistles.

Step 3: Prepare Chole Masala Powder

In a pan, add 1/2 teaspoon of cumin seeds, 1 teaspoon of coriander seeds, 1/4 teaspoon of shahi jeera, 1/4 teaspoon of peppercorns, 1/4 teaspoon of fennel seeds, 1 teaspoon of kasuri methi, 3 cloves, 2 green cardamoms, and 3 red chillies. Fry the spices for 2 minutes until they become aromatic. Allow the roasted spices to cool completely. Transfer the cooled spices to a blender. Add 1/4 teaspoon of turmeric powder, 1/4 teaspoon of amchur powder, 1/4 teaspoon of pomegranate powder, and 1/8 teaspoon of asafoetida. Blend all ingredients to a fine powder. Your chole masala is now ready.

Step 4: Cook the Gravy

Heat 2 tablespoons of oil in a pan. Add 1 bay leaf and 1 medium chopped onion. Sauté the onion until it turns translucent. Add 1 teaspoon of ginger garlic paste and 1 slit green chilli. Continue to sauté until the raw smell of the ginger garlic paste disappears. Add the freshly ground chole masala powder. Sauté for 2 minutes, stirring constantly, until the oil begins to separate from the masala. Add the puree of 2 tomatoes. Cover the pan and cook for 7-8 minutes until the oil completely separates from the tomato mixture.

Step 5: Combine with Chickpeas and Simmer

Add the cooked chana along with the water from the pressure cooker to the gravy. Mix well to combine all ingredients. Simmer the chole for 10-15 minutes, allowing the flavors to meld and the gravy to thicken slightly.

Step 6: Prepare and Add Tadka

In a small pan, heat 1 tablespoon of ghee. Add 1 inch of ginger julienne, 1 slit green chilli, and 1/4 teaspoon of Kashmiri chilli powder. Sauté for a few seconds until fragrant. Pour this prepared tadka over the simmering chole. Garnish generously with fresh coriander leaves. Serve the Pindi Chole hot.

• Soaking chickpeas for 8 hours or overnight is essential for proper cooking and texture.

• The tea decoction gives the Pindi Chole its characteristic dark color and adds a subtle depth of flavor.

• Adjust the amount of green chilies and red chili powder according to your preferred spice level.