Garbanzo Beans in Indian Spices (Pindi Chole)

• 2 cups Raw Garbanzo Beans (Chole), Soaked In Water Overnight Or At Least 5-6 Hours Until Puffy
• 4- 1/2 cups Water, Divided
• 3 bags (Individual Size) Black Tea Bags, For Color
• 1 Tablespoon Black Cumin (Shahi Jeera)
• 1/2 teaspoons Carom Seeds (Ajwain)
• 1 Tablespoon Dry Pomegranate Seeds (Anardana)
• 4 Tablespoons Olive Oil, Or Any Flavorless Oil
• 1- 1/2 Tablespoon Ginger Garlic Paste
• 3 whole Green Chilies, Thinly Chopped, Or To Taste
• 2 whole Bay Leaf (Tej Patta)
• 1/4 sticks Cinnamon Stick (Dalchini)
• 3 whole Whole Green Cardamom (Choti Elaichi)
• 5 whole Whole Black Pepper (Kali Mirch)
• 1/2 Tablespoons Cumin Powder (Jeera)
• 1 Tablespoon Coriander Powder (Dhaniya)
• 1/2 Tablespoons Garam Masala Powder
• 1 Tablespoon Dry Mango Powder (Amchur)
• 1 Tablespoon Red Chili Powder Or To Taste
• 1- 1/2 teaspoon Salt, Or To Taste
• 1 whole Onion, Thinly Sliced, For Garnish

1. 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.
2. 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.
3. Drain water from the cooked beans and set beans aside.
4. (I usually throw away the water as it tastes really sour because of the black tea bags.)
5. 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.
6. Heat oil in the wok, add ginger-garlic paste.
7. Saute for 1 minute.
8. Add green chilies along with bay leaf, cinnamon stick, green cardamom and black pepper.
9. 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 saute for 2minutes.
10. Add the cooked beans to wok, saute well and cook covered for 5-7minutes.
11. Add the remaining 1/2 cup water, saute and cook till the water is absorbed (4-5 minutes).
12. Season to taste with salt.
13. Transfer to a serving dish, garnish with sliced onion and more green chili.
14. Serve hot.

garbanzo beans, water, black tea, black cumin, pomegranate seeds, olive oil, ginger garlic, green chilies, bay leaf, cinnamon, green cardamom, black pepper, cumin, coriander powder, garam masala, mango, red chili powder, salt, onion

Taken from tastykitchen.com/recipes/main-courses/garbanzo-beans-in-indian-spices-pindi-chole/ (may not work)