Pindi Chole
  1. Heat oil in a cooker, and sauté 2 bay leaf, 1/2 inch cinnamon stick and 1 tsp cumin. seeds till aromatic.
  2. Add 2 finely chopped onions and 1tsp ginger-garlic paste. Sauté till it turns golden brown. Add 1 tomato and sauté till they start releasing oil. Further, add 1 tsp each chilli powder, turmeric, coriander powder, salt and 2 tsp Masala Tokri Pindi Chole Masala. Sauté for a minute.
  3. Add soaked chickpeas and 2 cups of water. Add more water if you like more gravy.
  4. Pressure cook for 7-8 whistles on medium flame. Allow the pressure to release by itself before opening the cooker. Squeeze lemon and mix well. Garnish with coriander leave