For Pindi Chole

1 cup kabuli chana (white chick peas), soaked overnight 2 tbsp chana dal (split bengal gram), soaked overnight 2 black cardamoms (badi elaichi) 25 mm. (1") stick of cinnamon (dalchini) 1/4 tsp baking soda 2 tsp tea leaves 1/2 cup grated onions 1 1/2 tsp pomegranate (anardana) powder 1 tsp ginger (adrak) paste 1 tsp thinly sliced green chillies 1 tsp coriander (dhania) powder 1 tsp punjabi garam masala 1/2 tsp chilli powder 3/4 cup fresh tomato puree 2 tsp chole masala 4 tbsp oil salt to taste For the garnish 2 tbsp grated paneer (cottage cheese) Method Drain and wash the kabuli chana and chana dal. Keep aside. Make a small potli by tying the cardamom, cinnamon and tea leaves in a 2" x 2" piece of muslin cloth. Pressure cook the kabuli chana, chana dal, the potli, soda-bi-carb, salt and 2½ cups of water for 2 whistles. Discard the potli and keep aside. Heat the oil in a kadhai, add the onions and sauté till they are golden brown. Add in the pomegranate seed powder, ginger paste, green chillies, coriander powder, Punjabi garam masala and chilli powder. Add the tomato purée and salt and cook till the oil separates from the gravy. Add the kabuli chana and chana dal alongwith the water and chole masala. Cook till the chole is completely dry. Serve hot garnished with paneer.