2 cups kabuli channa
2 potatoes-large, boiled, peeled and quartered
3-4 green chillies, slit lengthwise
2 Tbsp ginger, finely shredded
2 Tbsp salt
1 Tbsp tea leaves, tied in a small cloth
3/4 tsp baking soda
1 lemon, quartered
3/4 cup oil
1 Tbsp pomegranate seeds, powdered
1 tsp black pepper powdered
1 tsp garam masala
1 Tbsp cumin seeds-roasted and powdered
2 Tbsp coriander powder
How to make Pindi Channe:
1.Wash the channa properly, add baking soda in it and soak it for 3 to 4 hours.
2.Then cook the channe in fresh water along with tea leaves and add 1 tbsp of salt.
3.Once done remove the tea leaves and excess water. Then add powdered cumin, black pepper, coriander, garam masala, pomegranate seeds, 1 tsp of salt and mix them all together.
4.In a pan heat oil, add ginger and fry it till it becomes little brown in color.
5.Now add the green chillies and mix it for some time. Then add channa mixture, potatoes and mix it continuously till it is mixed and fried properly.
6.Once done serve the dish hot and garnish it with lemon quarters