Chhole

Ingredients
Chickpeas (kabuli chana) soaked overnight 1 1/2 cups
Tea bags 3
Onions 2
Tomato puree 1 cup
Green chillies 3
Ginger paste 1 tbsp
Garlic paste 1 tbsp
Cardamom 4
Cloves 4
Bay leaf – 2
Cinnamon stick 2
Salt to taste
Red chilli powder 1 tsp
Chana masala 1 1/2 tbsp
Dry mango powder (amchur) 1/2 tsp
Cumin seeds 1 tsp
Cumin powder 1 tsp
Oil 3 tbsp
Cilantro chopped

For Tempering
Ghee 2 tbsp
Ajwain 1/2 tsp
Ginger thin long strips 4
Green chillies slit & deseeded 2

Method
Transfer the Chana and the water it has been soaking in into the pressure cooker.
Add tea bags and salt
Close pressure cooker and allow it to whistle thrice, lower heat and cook for another 20 min.
Once done, allow the pressure to go down and then open.
Remove the tea bags. Separate the water and the chana, do not discard the water.
Heat oil in a iron kadai. Add cumin seeds and sauté till it changes colour.
Add cloves, cardamom, bay leaf, cinnamon.
Add onion paste, green chillies and sauté till golden. Add ginger paste, garlic paste, red chilli powder, chana masala, cumin powder and continue to sauté.
Add tomato puree and salt and cook till the till the oil leaves the masala.
Add boiled chana and some cooking liquour and mix.
Add amchur powder.
Lower the heat and simmer for about fifteen mins on low heat.
Meanwhile heat ghee in a pan. Add ajwain, ginger strips, slit green chillies and toss.
Add to the chana and mix well.
Garnish with onion rings and cilantro
Serve hot with puris, bhaturas or naan.

Cooking Time - 30 mins
Servings - 4