Pindi chole

Pindi chole is a traditional dish originating from the Punjab region. It's typically made with a combination of chickpeas (kabuli chana), split bengal gram (chana dal), cardamom, cinnamon, cumin, ginger, chili peppers, tea leaves, baking soda, turmeric, onions, garlic, tomatoes, garam masala spices, and coriander. The tea leaves give this curry a dark brown color and make it acidic, which also makes the chickpeas tender in the process. The curry is cooked until the tomatoes turn mushy and the chickpeas become tender. Once done, pindi chole is often served with bhatura, roti, naan, or jeera rice on the side.