Tie tea leaves in a muslin cloth/ thin cotton cloth to form a bundle. Wash and soak chick peas with the tea leaves bundle overnight or for 6-7 hours.
After 6-7 hours, rinse it well, add 3 -3 1/2 cup of water, little salt and pressure cook until soft along with the tea leaf bundle. Once pressure subsides, open the cooker, drain and reserve the liquid. Keep the chana aside. (After opening the cooker, you can leave it for half an hour to get a nice deep color).
Dry roast cumin seeds, coriander seeds and anardana seeds (Dried seeds of pomegranate fruit) separately and powder it together. Mix chilli powder, garam masala powder, amchur powder and turmeric powder with it. Our masala/spice powder for pindi chole is ready.
Heat oil or ghee in a kadai/pan, add slivered ginger, slit green chilli, cooked chana, salt and the spice powder.
Add 1/2 cup of the reserved liquid and cook until on high heat until all the water evaporates.
Garnish with finely chopped coriander leaves and sliced onions. Squeeze few drops lemon juice if needed and serve as a side dish for poori, phulka or naan.
Note – You can adjust the spices according to your taste.
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