Ingredients

• 2 cups kabuli chana ( preferably small)

• 3-4 green chillies cut into slits

• 1 tbsp ginger finely chopped

• 1 bay leaves (Tej patta)

• 1 cinnamon stick

• 5-6 whole pepper

• 3-4 cloves

• 1 tbsp chilli powder

• 2 tbsp coriander powder

• 1 tsp cumin (jeera) powder

• 1/2 tbsp garam masala

• salt as per taste

• 2 tbsp amchur powder ( mango powder) made into paste with water

• 2 tbsp pomegranate seeds roasted and grinded finely

• some corainder and mint leaves chopped for garnishing

• 3-4 tbsp ghee

Method

1. Clean, wash and soak the chole overnight or for 5-6 hours. Boil the chole in a pressure cooker with 6-7 cups water, 1 tsp salt and 2 tea bags for 10-15 minutes on medium flame.

2. Take a pan heat 3-4 tbsp ghee add all the whole masalas and saute for a second then add green chilies, ginger, pomegranate powder and  all the remaining spices along with the amchur powder paste and a little water so that the spices do not burn. Cook for 1-2 minutes ensuring that the masala does not burn.

3. Add the boiled chole along with 1-2 cups of water or as required . Cover and cook for 10-15 minutes on low flame till the gravy thickens and all the masala are well blended with the chole.

4. Remove in a serving dish and garnish with coriander and mint leaves.

5. Serve with baturas, kulcha or naans