Pindi Chhole

1. Soak 1 cup chickpeas (kabuli channa) overnight (8-9 hours) in 3 cups warm water.

2. Drain the water and add the chickpeas to a pressure cooker. Add 3 cups water, salt to taste for the chickpeas, and 2-3 peels of pomegranate (this gives the dark brown colour to the chhole). Also add 1 cinnamon stick and 3 cloves.

3. Cook on medium flame for 5-6 whistles and then on low flame for another 5-7 minutes. Cook till the chickpeas can be mashed easily with hand.

4. In a mixer, add 3 tomatoes and grind to a smooth puree.

5. In a pan, add 3 tsp ghee. Once hot, add 1 tsp cumin seeds (jeera) and a pinch of asafoetida. Also add the tomato puree.

6. Next, add salt to taste (just for the tomotoes, as we already added salt to chickpeas while pressure cooking), 1 tsp coriander powder, 1 tsp red chilli powder, 1 tsp chhole masala and 1 tsp amchur powder (dry mango powder).

7. Add a little water and cook the gravy on medium flame for 7-8 minutes.

8. Now add the boiled chickpeas to the gravy and mix well. Mash 2-3 chickpeas and mix well. This helps to thicken the gravy.

9. Also add 1 tsp cruched kasoori methi.

Chhonk/tempering - In a small pan, add 1 tsp ghee. Once hot, add 1 finely chopped tomato, 4 finely chopped green chillies and 200g diced paneer. Once the paneer turns slight brown, add the tempering to the chhole. Garnish with finely chopped coriander leaves and a dash of lemon juice.

Switch off flame and serve hot with Pulao or Bhature!