Pindi Chole Restaurant Style Punjabi Sabzi

Preparation Time: 20 minutes.
Cooking Time: 40 minutes.
Serves 4. 

Ingredients : 

2 cups soaked kabuli chana (white chick peas), overnight and drained
2 tbsp chana dal (split Bengal gram), washed and drained
2 black cardamom (badi elaichi)
1 small stick of cinnamon (dalchini)
2 tsp tea powder
¼ tsp baking soda
Salt to taste 
3 tbsp oil
1 tsp finely chopped ginger (adrak)
1 tsp finely chopped green chillies
½ cup grated onions
½ tsp garlic (lehsun) paste
1 cup fresh tomato pulp
1 tsp coriander (dhania) powder
1 tsp garam masala
1 tsp chilli powder
2 tsp chole masala
2 tbsp chopped coriander (dhania)

Instruction :

1. Make a small potli by tying the cardamom, cinnamon and tea powder in a 2" x 2" piece of muslin cloth.
2. Combine the kabuli chana, chana dal, potli, baking soda, salt and 2½ cups of water in a pressure cooker, mix well and pressure cook for 3 whistles.
3. Allow the steam to escape before opening the lid.
4. Discard the potli and keep aside.
5. Heat the oil in a deep non-stick pan, add the ginger and green chillies and sauté on a medium flame for 30 seconds.
6. Add the onions and garlic paste and sauté on a medium flame for 5 minutes.
7. Add the tomato pulp, mix well and cook on a medium flame for 3 minutes, while stirring occasionally.
8. Add the coriander powder, garam masala, chilli powder, chole masala, mix well and cook on a medium flame for 1 minute, while stirring occasionally.
9. Add the kabuli chana along with the water and salt, mix well and cook on a medium flame for 16 minutes or till the water dried out, while stirring occasionally.
10. Add the coriander and mix well.
Serve hot.