Pindi Chole (white Chick Pea or Garbanzo Beans)

• 1 1/2 cup White Chick pea aka Garbanzo Beans
• 2 Tomato chopped
• 2 Onion Chopped
• 1 tbsp Garlic Paste
• 1 tbsp Ginger Paste
• 1 tbsp Coriander Powder
• 1 tsp Cumin Powder
• 1/2 tsp Turmeric Powder
• 1 tsp Red chilli Powder
• 1 tsp Dried Mango Powder
• 1 tsp Garam Masala
• 2 Tea Bags
• 3 tbsp Vegetable Oil
• 1 tsp Desi Ghee (optional) for rich flavour

1. Soak Chick pea or Garbanzo Beans for overnight or 6-7 hours...
2. If u haven't time to soak Chick pea for so long.. Soak in hot water for 2-3 hours.
3. Drain all water n wash again.. Add double amount water to chick pea n boil in pressure cooker with tea bags for 4-5 whistle.
4. Gas off.
5. Let it cool the pressure cooker..all pressure gonna now.. Open the lid.. Take out tea bags..
6. Throw it..
7. Tea bags give a nice dark brown colour to Garbanzo Beans.
8. Check with your finger tip Chick pea get soft or not if need.. Give more two whistle.
9. Heat oil in a heavy bottom saucepan.. Add garlic paste.. Fry it for two minutes.. Add chopped onion.. Let it transparent.. Add ginger paste n chopped tomatoes.
10. Add salt as required.. Do flame low.. Keep the lid for two minutes.. Open it.. Mash the tomatoes with back of spatula..
11. Now add coriander, cumin, turmeric n red chilli pdr.. Keep flame medium.. Stir continuously..
12. When all spices release oil.. Add boiled Chick pea along with its water.
13. Let it boil..do flame low now.. Cook for next ten minutes.. Take out two tbs chick pea n mash with spoon then mix it in boiling chick pea.. Its make gravy thick.
14. Cook for next five.. For incorporate all.
15. Off the fire.. Pour desi ghee n Sprinkle garam masala.. Keep cover..
16. After five minutes open it n serve with nan, laccha paratha, bhatura of jeera rice.

white chick, tomato, onion, garlic, ginger, coriander powder, cumin, turmeric, red chilli powder, mango, garam masala, tea, vegetable oil, flavour

Taken from cookpad.com/us/recipes/341030-pindi-chole-white-chick-pea-or-garbanzo-beans (may not work)