Garbanzo Beans in Indian Spices (Pindi Chole)

Note: You will also need a large pressure cooker, a large nonstick pan or wok with a lid, and a dry spice grinder or mortar and pestle.

Put the pre-soaked garbanzo beans and tea bags in pressure cooker with 4 cups water and cook till you hear 3-4 whistles or till the beans are cooked, about 10-12 minutes. Drain water from the cooked beans and set beans aside. (I usually throw away the water as it tastes really sour because of the black tea bags.)

In a wok over medium flame, dry roast the black cumin, carom seeds, and dry pomegranate seeds till they turn slightly brown (2-3 minutes) and grind to a fine powder.

Heat oil in the wok, add ginger-garlic paste. Sauté for 1 minute. Add green chilies along with bay leaf, cinnamon stick, green cardamom and black pepper. Add the roasted powdered spices along with all the other powdered spices (cumin powder, coriander powder, garam masala, dry mango powder, red chili powder) and sauté for 2minutes.

Add the cooked beans to wok, sauté well and cook covered for 5-7minutes. Add the remaining ½ cup water, sauté and cook till the water is absorbed (4-5 minutes). Season to taste with salt.

Transfer to a serving dish, garnish with sliced onion and more green chili. Serve hot.