Pindi Chana

 Ingredients
1 ½ cups Chickpeas, soaked overnight
1 ½ tsp tea leaves
1 large onion, finely chopped
1 -2 bay leaves
½ tsp Turmeric powder
1 tsp kashmiri red chili powder
1 tsp black salt
Salt to taste
For Spice Mix
½ tsp cloves
A small stick of cinnamon
1 tsp black pepper corn
1 very small piece of nutmeg
Seeds of 2 black cardamoms
1 tbsp Dry pomegranate seeds
1 ½ tsp ground cumin
1 ½ tsp ground coriander
1 tsp ground fennel
½ tsp caraway seeds
1 tsp mustard seeds

Roast all the ingredients for spice mix for a minute. Cool and powder.

 Pressure cook the chickpeas with black salt and Tea bag( tea leaves tied in a muslin cloth) for 3 whistles.
  
 In a large pan heat 1 tbsp of oil and add the bay leaf and onion. Fry untill soft.
 Remove the tea bag. Add chick peas, spicemix, turmeric and  chili powder. Add water and salt to taste. Simmer covered for 5 mins.
Serve garnished with fresh coriander. Enjoy hot with roti/naaan/kulcha/pav!

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