Pindi Channa also known as the Rawalpindi chole masala is a dry dish with the spices and sauce very lightly coating the channa. The tea leaves added while cooking the chick peas gives it a rich and earthy color adding a unique flavor to the side dish which goes well with rotis, pooris or baturas and also it makes a much needed alternative to the often made regular Channa Masala. My friend Jenny’s mom makes this so well and I’m so happy to share her recipe here.
- You can also use a tea bag directly while cooking and discard it later but I love to cook like this as it increases the flavor very much.
- If you do not have black cardamom, use regular ones.
- As I did not have dry pomegranate seeds, I just microwaved the fruit pearls at high for 3 minutes and further roasted them in a hot pan. It worked like a charm. Do not skip this ingredient as it contributes for the sour taste of the dish.
This is off to Palooza in a Pan.