Ingredients:
• 1 cup Chick Peas
• ¼ tsp Baking Soda
• Salt to taste
• 1 tsp Ginger- Garlic Paste
• 2 Onion Paste
• 2 Tomato Paste
• ½ tsp Turmeric Powder
• ½ -1 tsp Chilli Powder
• 1 tsp Cholle Masala
• 1 tsp Cumin
• ¼ tsp Asafoetida
• 1 tsp Anardana Powder (Pomegranate Powder)
• 2-3 tbsp Oil
Method:
• Soak Chick peas in hot water for 7-8 hours
• Cook the Chick peas with ½ tsp salt and baking soda and enough water in the cooker for about 20 minutes (4 whistle) or till fully done.
• Drain, reserving 1 cup of cooking liquid.
• Heat Oil and add cumin, asafoetida, as soon as cumin started to splutter, add onion paste and sauté till golden, then add ginger-garlic paste. Saute for 5 minutes.
• Add tomatoes, turmeric, chilli powder and garam masala and anardana powder, add ½ cup of water and sauté over low heat until the oil separates.
• Add cooked chick peas, the reserved cooking liquid, salt to taste. Simmer, uncovered until the liquid has been absorbed.
• Serve Pindi Cholle with Roti.
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