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material
250gm Kabuli Chana (Chole)
2 teaspoon tea leaves
1 piece cinnamon
2 cloves
1/2 teaspoon black pepper
2-3 green chillies
1 inch piece of ginger
Onion 2 finely chopped
1/2 teaspoon sweet soda
3 spoons Amchoor Powder
1 tsp Garam Masala
1/2 cup tomato paste
2 teaspoons oil
Salt to taste
For dry spices
1-2 bay leaves
2 teaspoons mustard grains
2 teaspoons cumin seeds
2 teaspoons fenugreek seeds
2-3 cloves
1-2 dry red chillies
1/2 teaspoon sof
Method
Add all the ingredients of dried spices in a pan and fry it and grind it finely.
Soak the chickpea gram, sweet soda in a vessel for 6-8 hours.
Put the soaked chickpeas in the cooker and bake the tea in the cloth and put it in a bowl and cook it until it becomes melted, after the bloom, remove the tea bag from it
Now grind cloves, cinnamon, black pepper, 2 green chilies and ginger, and mix this paste in boiled cornices.
Now add dry masala, garam masala, tomato paste, amchoor powder, black pepper powder in a pan and add the water of coconut in it, let it cook till it thickens, mix boiled chickpeas and then cook well.
Heat the ghee in a pan and add finely chopped onions, when the onion becomes golden, put it on the frying pan and cook for 15 minutes.
Serve hot with chopped herbs, finely chopped coriander, onion rings and rounded tomatoes.
