Pindi channa

One of my favorite vegetarian dishes growing up.

Chickpeas about to be cooked in an infusion of cinnamon, cardamom and black tea leaves. Do note my horrible tying skills.

Served with buttered pav(pronounced as "pao").

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Comments

matthewmicahhall

Sounds tasty -- what would be a typical ratio of black tea leaves to chickpeas? Do you leave the infused ingredients in the pot for the entire cook time? I'm thinking about the tannins that come out of tea after extended infusion time -- just wondering if it's an issue here as well.

Shivam_Daryanani_92859

1 cup of dried chickpeas. Infused with 2 teabags worth of tea leaves. (Lipton), stick of cinnamon and I eye balled the cardamom, its strong so maybe a 1/4 teaspoon. Pressure cooked for 30-45 minutes. De pressure naturally. This gets cooked in a host of spices after that, garlic,onion,ginger,cumin, garam masala, mango powder, chili powder, etc.

Shivam_Daryanani_92859

The tea leaves are only there for the pressure cook stage.