CHHOLE

'Pindi chhole' as the name indicates is a native of Rawalpindi in Pakistan. The punch in this recipe is due to the use of roasted and powdered 'anardana' (Dried pomegranate seeds), and 'jeera' (Cumin seeds). The anardana add a tinge of sweetness along with the much loved 'khathai' or slight sourness, and I prefer this to the use of amchoor (Dried mango powder). The other difference is that pindi chhole has a dark, almost blackish colour .
Ingredients:

2.5 tbsp - pomegranate seeds( anardana)

2 tbsp - cumin seeds ( jeera)

4 cups - chickpeas ( kabuli chane )- soaked overnight,

2 tbsps. - coriander powder ( dhania)

1 tsp. - red chilli pwd.

1 tbsp -grated garlic
2 - green chillies slit

15g - ginger julienned

1/4 cup - vegetable oil

2 medium - onion chopped fine

3 tbsps - coriander leaves chopped
2tbsp- chana masala(MDH)
Method:

Wash the drained chickpeas and cook for 4 whistles in the cooker with enough water alongwith salt. Cook for another 15 minutes on reduced fire and remove. Set aside for the cooker to cool off.

Dry roast anardana and jeera and pound the mixture coarsely. Set aside.

Heat oil. Add the onions and fry till transparent. Add chilli powder, ginger, grated garlic, salt,channa masala, a pinch of turmeric, and coriander powder.

Add the anardana - jeera mix and fry till the onion turns black and the mixture dry. Add the chickpeas alongwith the liquid and cook till the liquid evaporates, mixing occasionally.
Remove from fire .Garnish with lemon wedges, slit green chillies and coriander and serve.