Punjabi Chole Masala

Rinse the chickpeas thoroughly and soak them in 3 cups of water overnight or for at least 8 hours. Drain and rinse again.

In a pressure cooker, combine the soaked chickpeas, 3 cups water, dried amla or tea bag, and 1/2 teaspoon salt. Pressure cook for 12-15 whistles on medium heat until the chickpeas are soft and easily mashed.

While the chickpeas cook, dry roast the whole spices for the chole masala: black cardamom, cinnamon, black peppercorns, cloves, bay leaf, carom seeds, cumin seeds, coriander seeds, fennel seeds, dry pomegranate seeds, and Kashmiri red chilies. Roast on low heat until fragrant and slightly darkened. Cool and grind to a fine powder.

Once the chickpeas are cooked, discard the amla pieces or tea bag. Reserve the cooking liquid.

Heat oil in a pan. Add ginger-garlic paste and sauté for a few seconds until the raw smell disappears.

Add chopped onions and sauté on medium-low heat until translucent or light brown.

Add chopped tomatoes and cook until they soften and oil starts to separate from the mixture.

Lower the heat and add the freshly ground chole masala, turmeric powder, red chili powder, and garam masala (if using). Stir well.

Add slit green chilies and the cooked chickpeas. Mix to coat the chickpeas with the masala.

Add salt to taste and pour in 1 to 1.25 cups of the reserved cooking liquid (or water). Stir and bring to a simmer.

Cover and simmer on low heat for 10-15 minutes, mashing a few chickpeas to thicken the gravy. Adjust consistency by adding more liquid if needed.

If you did not add dry pomegranate seeds to the spice mix, add amchur powder now. Mix well.

Garnish with chopped coriander leaves and ginger juliennes. Serve hot with lemon wedges.