• Transfer the raw chole to a colander and rinse thoroughly under tap water and remove any pebbles, foreign particles, damaged beans, or other gritty things. Repeat the process 2–3 times.
• Add filtered water and the rinsed chole to a large mixing bowl. Cover and let soak the chole for 8-10 hours or overnight. During the soak time, the chole water may get a little foamy. It’s completely okay. 
• After the soak time, the chole will swell in size. 
• Drain the soaked chole in the colander and rinse again. Set aside. 

LET’S PREPARE THE POTLI FOR THE PINDI CHOLE

• Take a muslin cloth. Fold the fabric in half, create a double layer of cloth. 
• Add loose tea leaves to the muslin cloth. Add garlic, bay leaves, black cardamom, cinnamon, and cloves on top of the tea leaves. 
• Bring all the ends together and tie a tight knot. Make sure the knot is secured. Set aside. 

LET’S BOIL THE CHICKPEAS

• Transfer the soaked chole to the Instant Pot insert. Add filtered water to the chickpeas.
• Add salt and a pinch of baking soda. Add the spice potli/bundle that we had prepared earlier in the recipe, to the insert. 
• Place the lid on the Instant Pot. Seal and secure. Press the ‘Pressure cook button’ and cook on high pressure for 25 minutes. Make sure the venting knob is in the sealing position.
• Allow the pressure to release naturally for 10 minutes then move the steam release handle on the lid to the venting position. Once the pin drops, carefully open the Instant Pot.
• To check if the chole are done, take a bean in between your fingers and press. Chole will still have a bit of crunch but will mash when pressed. 
• Remove the spice potli from the Instant Pot and discard. Separate the chole from the water; it’s boiled in and set aside. Save the water. Do not discard.

TIME TO COOK THE PINDI CHOLE

• Turn the Instant Pot to Saute mode. Pour oil into the heated pot and add cumin seeds.
• When the cumin seeds start to crackle, add chopped ginger to the insert— cook for a few seconds.
• Add chopped onions to the insert and cook for 3-4 minutes or until the onions are translucent. Add in all the Pindi chole spices (listed below) to the Instant Pot. 
• Mix the spices until well blended. Return the boiled chole to the Instant Pot insert.
• Gently toss the chole around until coated with the spices. Pour in 1/4 cup of the boiled chickpea water. 
• Allow the Pindi chole to simmer. Finally, add kasoori methi. 
• Crush the leaves in between your palms and sprinkle on top of the chole. Turn the Instant pot OFF. 
• Prepare the final tempering – In a separate pan, heat oil. Add chopped tomatoes to the oil. Cook for 2-3 minutes on medium heat until the tomatoes are soft. 
• Pour this tomato tempering on top of the cooked Pindi chole. 
• Serve hot with warm kulchas or bhaturas.