If using pre-cooked chickpeas: Skip the next 2 sets of instructions - for soaking and cooking chickpeas: Go to "Prep Frozen / Canned Chickpeas..."

If using dried chickpeas: Start Here!

Rinse and soak Chickpeas overnight

• Place the dried chickpeas on a plate and check for small stones, etc. - remove these and transfer to a medium-sized bowl.

  Add water and scrub the chickpeas to release any surface dirt, etc. Pour the water off, cupping the pot with your palm to catch any chickpeas that may pour out with the water - the water will likely be a bit cloudy.

  Repeat this process 3-4 times (the water will begin to run pretty clear)

  Note: You may want to use a strainer while pouring off the rinse water, if you are not comfortable with cupping the pot with your palm.

  Add 1 1/2 cups fresh water (no more!) to the rinsed chickpeas, cover and set aside to soak overnight. If you start soaking in the morning, allow about 8-10 hours of soaking time before you begin cooking the chickpeas.
  
• The chickpeas swell to about double their original size as they absorb most of the soaking water - about 1/2 cup liquid is left at the bottom.

  Sitr and check for any chickpeas that might look "rotten" (usually pretty easy to tell - they might look a bit soggy/pasty, as if on the verge of fermenting) - pick them out and discard.
  

Pressure Cook the Chickpeas: Pot-in-pot method (See Recipe Notes for alternate cooking methods): Skip to the next set of instructions if using pre-cooked chickpeas

• Prepare the pressure cooker for cooking by the "pot-in-pot" method.

  I highly recommend using this method when you cook smaller quantities as well as when you wish to control the amount of water added to the food being cooked: you never have to worry about sticking/burning at the bottom!

  Place a rack/trivet inside the pressure cooker pot (Inner Stainless Steel pot of Instant Pot). Add about 2 cups water - the water level should be at or just below the level of the rack. If there is too much water, remove some of it.
  
• Transfer the soaked chickpeas to the container you plan to use for cooking the chickpeas. Check to ensure that the container fits inside the pressure cooker pot and that you have a Pakkad (Chimta, sturdy tongs) to lift the container out after the Chickpeas are cooked.

  Note:

  I like to use the leftover soaking water for cooking, because several of the nutrients from the chickpeas leach into it while soaking and I prefer to not wash them down the drain. However, some folks prefer to discard the leftover soaking water and use fresh water for cooking, because it mitigates some of the "gassiness" that chickpeas can cause. Either way works fine.

  Note: Adding fennel to the chickpeas also helps mitigate chickpea "gassiness".
  
• Brew 1-2 teabags in 3/4 cup water: you can use the leftover liquid from soaking the chickpeas, or, if you prefer, use fresh water to brew the tea.

  Add 3/4 cup water in a microwave-safe ceramic mug and microwave 45-50 seconds on Hi, or boil water on the stove-top in a small saucepan, then turn the heat off;

  Add the teabag(s), cover and set aside for 2-3 min; remove the teabag and squeeze it gently to fully extract the liquid trapped in the teabag.
  
• Add all the listed whole spices to the chickpeas: bay leaf, cloves, black and green cardamom, whole black peppercorns, cinnamon sticks, star anise, cumin seeds and fennel seeds. Stir to distribute them, pushing some under the chickpeas.
  
• Add sliced ginger (optional) and tuck it under the chickpeas.
  
• Pour the brewed black tea over the chickpeas. Add a little more fresh water (warm or room temperature, do NOT use ice-cold water), as needed, to barely cover the chickpeas - do NOT add too much water!
  
• Place the container on the rack inside the pressure cooker, close the lid and cook for 30-35 min at full pressure.

  Instant Pot: Set the timer for 35 min on Pressure cook mode. Allow natural pressure release - this may take up to 15-20 min after the 35 min cooking period is over. I do NOT recommend force-releasing the pressure at the end (see explanation in the next step)

  Stove-top pressure cooker: Close the lid and start heating on Hi.

  For cookers that "whistle" when at full pressure: Turn heat to low-medium after the first "whistle", and cook for 35 min (you may hear several whistles during this time) Turn the heat up again, wait for another whistle, then turn heat off.

  For cookers that don't "whistle" when at full pressure: Some cookers don't "whistle": instead, they produce a strong "hiss" when at full pressure - when you hear the strong hissing, turn heat to low-medium, and cook for 35 min. Turn the heat up again, wait for 2-3 min, then turn heat off.
  
• Remove the cooker from the stove-top and set aside on a trivet to cool and allow pressure to release normally - this may take 10-15 min or a bit longer.

  Note: I do NOT recommend force-releasing the pressure at the end - it's better to just wait a few more minutes. The chickpeas continue to cook after heat is turned off. Force-releasing the pressure may leave the chickpeas not quite as soft-cooked as needed.

  After pressure is released, open the lid and use the tongs to lift the insert container out. The chickpeas will look dark brown - gently stir- the ones on the bottom will look lighter in color at first, but quickly darken upon stirring and setting aside (while preparing the Masala)
  

Prep Frozen / Canned Chickpeas for making Pindi Channa

• If using previously cooked and frozen chickpeas or canned chickpeas, prep them as diected below.

  Frozen (pre-cooked) chickpeas:

  Remove from freezer, thaw in the microwave or steamer till moderately hot (3-5 min): stir to distribute heat and ensure that no ice crystals are left. Use as directed in the instructions below.

  Canned chickpeas:

  Drain the chickpeas in a strainer placed over a bowl - save the liquid if you like, to use as "aquafaba" for eggless baking. Rinse the chickpeas in the strainer with fresh water - this will remove some of the excess salt from the chickpeas. of course, this also removes some of the nutrients.

  Note:

  Canned chickpeas are a pale beige color: if you want them to look dark brown, brew 1-2 teabags (or 2-3 tsp loose-leaf tea) in 3/4 cup scalding hot water. Cover and set aside to steep for 3-4 min, then remove the teabags, squeezing to release the trapped liquid. Set aside this brewed tea - add it to the sauteed Masala just before adding the rinsed chickpeas.
  

Make the Masala-Mix for Pindi Channa : Start HERE if using pre-cooked chickpeas - frozen or canned

• Place all the spice powders in a small bowl : freshly crushed black pepper, Garam Masala powder, cumin powder, coriander powder, fennel powder, red chilli powder, paprika, Anardana seeds and salt.
  
• Add about 2 tbsp water and make a thick paste. Set aside the remaining 2 tbsp water - to be used later.
  

Make Pindi Channa

• Heat butter in a heavy bottom pan. (For vegan Pindi Channa - use your favorite vegan butter substitute).
  
• Add the chopped/grated ginger and chopped green chillies and fry for about 30 seconds.

  If using canned chickpeas: also add 1/2 tsp cumin seeds, 1/2 tsp fennel seeds and 1 bay leaf at this time.
  
• Add the Masala paste

  If using canned chickpeas: Also add the previously brewed tea (1/2 cup) to the Masala
  
• Use about 1-2 tbsp water (set aside earlier) to collect the residual Masala paste left behind in the bowl and transfer it to the pan.
  
• Stir fry the paste on medium heat for 1-2 min.
  
• Continue to stir fry till the Masala is bubbly and fragrant (1-2 min) and a bit dry.
  
• Add the cooked chickpeas, along with the cooking liquid (a thick brown broth) to the prepared Masala in the pan:

  The chickpeas pressure-cooked with spices and tea (as described above) will look dark brown. There will be some residual material stuck inside the cooking container - use about 1/4 cup fresh water to swirl and collect it and add this to the rest of the Channa in the pan.

  If using canned chickpeas: Add the previously brewed tea (1/2 cup) to the Masala paste. Canned chickpeas are pale, beige-colored, but they will quickly darken as they begin to absorb the pigments from the brewed tea.
  
• Add the remaining 1 tbsp water and 1 tsp Jaggery (Gud/Gool); stir on low heat till the Jaggery dissolves completely - about 1-2 min.

  Stir and taste-test - add a bit more salt and chilli powder as per your taste preference.
  
• Cover and simmer the mixture for 8-10 min on low-medium heat, stirring a few times to distribute heat evenly and to prevent sticking/burning on the bottom.

  Alternatively, transfer the Chickpeas-Masala mixture back into a pressure cooker insert container, and pressure-cook for 4-5 min. Allow natural pressure release for 10 min., then release pressure manually.

  Prepare the garnish while the Pindi Channa simmers.

Garnish and Serve Steaming Hot

• Roast cumin seeds in a dry pan until they begin to brown slightly and become fragrant and slightly smoky. Remove from heat immediately and set aside to cool to room temperature.

  NOTE: Do NOT over-roast till the seeds turn dark brown/black - that will taste burnt and bitter!
  
• Grind to a slightly coarse powder in a spice grinder (coffee grinder OK) or in a dry mortar and pestle.
  
• Slice the onions and squeeze a bit of lime/juice over it. Stir gently with a fork.
  
• Just before serving:

  Trim, rinse and chop the fresh coriander (cilantro) and slice lime/lemon into wedges.
  
• Stir in 1/2 of the chopped coriander leaves (cilantro) into the Pindi Channa, then drizzle 2 tsp melted Ghee all over the Pindi Channa. Sprinkle the roasted cumin powder and stir gently to distribute evenly. (for vegan Pindi Channa - use your favorite vegan Ghee/butter substitute)
  
• Set out remaining chopped coriander, lime/lemon infused onions, tomatoes and lime/lemon wedges on the side. Also put out some spicy mango pickle (or another pickle you like), chilled Lassi, and other accompaniments for the meal.

  Serve Pindi Channa.... steaming hot, with fresh Chapati/Roti... Paratha, Naan, Pita....

  Or make it extra-special with some decadent, deep-fried Kulcha / Bhatura / Puri.

  Enjoy!