Pindi Chole

1. Rinse the soaked chickpeas thoroughly. Place them in a pressure cooker with 1000 grams of fresh water, 5 grams of salt, and the tea bags. Cook for 6-7 whistles or until the chickpeas are tender but still hold their shape. Reserve the cooking liquid and discard the tea bags.

2. Heat ghee in a heavy-bottomed pan or kadai over medium heat. Once hot, add the whole cumin seeds, bay leaf, black cardamom, cinnamon stick, and cloves. Allow them to splutter and become fragrant, about 30 seconds.

3. Add the finely chopped red onion to the pan and sauté until it turns golden brown, which takes about 8-10 minutes. Stir frequently to ensure even browning.