Pindi Channe

Ingredients

• Kabuli channa ( Chick peas)  2 cups (360 g )
• Baking soda,   1/4 tsp, adjustable
• Tea leaves (tied up in a small piece of cloth) 1 tbsp OR 1 tea bag
• Salt to taste or 2 tbsp
• Finely shredded ginger   2 tbsp 
• Green chillies, slit a little 3-4 
• Dhania (Coriander) powder  2 tbsp 
• Zeera (Cumin) roasted and powdered 1 tbsp
•     Garam Masala 2 tsp
• Kali mirch (black pepper) powder 1 tsp
• Anardana (dried Pomegranate seeds) powdered 1 tbsp
• Oil 3/4 cup (180 g)
• Lemon, quartered and onion rings for garnish

Preparation

• 1. Pick and wash the chick-peas. Soak them in water, about 2",above their level.  Add the soda and let soak for at least 4-6 hours, or over night.

• 2. Cook the chick-peas tender but bite like (in the same water) along with the tea leaves and 1 tbsp salt.  Remove the tea leaves and any excess water (the water can be enough to coat the peas, and not more).

• 3. Mix the coriander, cumin seeds, `garam masala', black pepper, pomegranate seeds, 1 tbsp salt and the Chick-peas together.

• 4. Heat the oil, and add the ginger, stir a few times, till slightly brown.  Add the green chillies and stir a few times, and add the chick-pea mixture, and keep stirring till well mixed and slightly fried.

• 5. Serve hot, garnished with onion rings and lemon.