Amritsari Kulcha, Pindi Chana and Tamarind Chutney

Ingredients

• 1 cup Kabuli Chana (dried, soaked overnight)
• 2 pcs Black Tea Bags (for color)
• 1 pcs Bay Leaf
• 1 inch Cinnamon Stick
• 1 pcs Black Cardamom
• 2 pcs Green Cardamom
• 3 pcs Cloves
• 3 cup Water (for pressure cooking)
• 3 tbsp Vegetable Oil
• 1 tsp Cumin Seeds
• 1 pcs Onion (medium, finely chopped)
• 1.5 tbsp Ginger-Garlic Paste
• 2 pcs Tomato (medium, pureed)
• 2 pcs Green Chili (slit lengthwise)
• 0.25 tsp Turmeric Powder
• 1 tsp Red Chili Powder (adjust to taste)
• 2 tsp Coriander Powder
• 1 tsp Roasted Cumin Powder
• 1.5 tsp Amchur Powder (dry mango powder)
• 1 tsp Anardana Powder (dried pomegranate seed powder)
• 1 tsp Garam Masala
• 1 tbsp Kasuri Methi (dried fenugreek leaves)
• 1.5 tsp Salt (adjust to taste)
• 1 inch Ginger (cut into juliennes, for garnish)
• 2 tbsp Coriander Leaves (chopped, for garnish)

Instructions

1. 1

   Soak and Pressure Cook Chickpeas

   • Wash and soak the chickpeas in plenty of water overnight, or for at least 8 hours.
   • Drain the soaking water. In a pressure cooker, combine the soaked chickpeas, 3 cups of fresh water, tea bags, bay leaf, cinnamon stick, black cardamom, green cardamoms, cloves, and 1 tsp of salt.
   • Secure the lid and pressure cook on high heat for one whistle. Then, reduce the heat to low and cook for 15-20 minutes until the chickpeas are soft and mash easily.
   • Allow the pressure to release naturally. Open the cooker, carefully remove and discard the tea bags and whole spices. Reserve the cooked chickpeas and the cooking liquid separately.
2. 2

   Prepare the Masala Base

   • Heat oil in a heavy-bottomed pan or kadai over medium heat. Add the cumin seeds and let them sizzle for about 30 seconds until fragrant.
   • Add the finely chopped onion and sauté for 5-7 minutes, stirring frequently, until it turns golden brown.
   • Stir in the ginger-garlic paste and slit green chilies. Sauté for another minute until the raw aroma disappears.
   • Add the tomato puree and cook for 6-8 minutes, stirring occasionally, until the mixture thickens and you see oil separating at the edges.

Ingredients

• 100 g Tamarind (Seedless block is preferred)
• 125 g Jaggery (Grated or powdered for easy melting)
• 2 cup Water (Hot, for soaking)
• 1 tsp Roasted Cumin Powder
• 1 tsp Dry Ginger Powder
• 0.5 tsp Red Chili Powder (Adjust to your spice preference)
• 0.5 tsp Black Salt (Also known as Kala Namak)
• 0.5 tsp Salt (Or to taste)
• 0.25 tsp Garam Masala
• 0.25 tsp Hing (Optional, for flavor and digestion)

Instructions

1. 1

   Soak the Tamarind

   • Place the block of seedless tamarind in a heatproof bowl.
   • Pour 2 cups of hot (not boiling) water over it.
   • Let it soak for at least 30 minutes, or until the tamarind has softened completely.
2. 2

   Extract the Tamarind Pulp

   • Once softened, use your hands or a sturdy spoon to mash the tamarind thoroughly in the water to release its pulp.
   • Position a fine-mesh sieve over a saucepan and pour the tamarind mixture through it.
   • Press the solids with the back of a spoon to extract as much thick pulp as possible. Discard the fibrous residue left in the sieve.
3. 3

   Dissolve the Jaggery

   • Place the saucepan with the tamarind extract on medium heat.
   • Add the grated or powdered jaggery. Stir continuously until the jaggery dissolves completely, which should take about 3-5 minutes.
   • Bring the mixture to a gentle boil.