Watch this video to find out how to make this recipe. PINDI CHOLE Ingredients 1 cup chickpeas (chole), soaked overnight and drained Salt to taste 2 tea bags 2 tablespoons oil 2 teaspoons cumin seeds (jeera) 1 tablespoon dried pomegranate seeds 1 large onion, finely chopped 1 tablespoon green chilli-ginger paste 1 teaspoon red chilli powder 2 teaspoons coriander powder 1 tablespoon chole masala 1 teaspoon dried mango powder (amchur) 2 medium tomatoes, cut into quarters 4-5 green chillies, slit 1 teaspoon garam masala powder 1 inch ginger, cut into thin strips Method 1. Put chicken peas in a pressure cooker. Add 6-8 cups water, tea bags, salt and tea leaves bundle and pressure cook till 6-8 whistles are released. Open the lid when the pressure is completely released and discard tea bags. 2. Drain the cooked chickpeas and reserve the stock. 3. Heat oil in a non-stick pan. Add cumin seeds and dried pomegranate seeds and sauté till cumin seeds change colour. 4. Add onion and sauté till golden brown. Add green chilli-ginger paste and sauté for 30 seconds. 5. Add chilli powder, coriander powder, chole masala and dried mango powder and sauté for 30 seconds. 6. Add tomatoes and mix. Add green chillies, mix, cover and cook till tomatoes turn soft and pulpy. 7. Add cooked chickpeas, ¾ cup stock and salt, mix and cook for 1-2 minutes. Add garam masala powder, mix, cover and cook for 1-2 minutes. 8. Serve hot garnished with ginger strips. Click to Subscribe: http://bit.ly/1h0pGXf Best cooked in Wonderchef Kitchenware. Buy Now on : https://goo.gl/eB9kQq Facebook : http://www.facebook.com/ChefSanjeevKapoor Twitter : https://twitter.com/sanjeevkapoor