Ingredients

• 1 cup Soaked Chickpeas/Kabuli Chana
• 2 Tsp oil
• 2 bay leaf
• 1 cinnamon stick
• 3-4 Cloves
• 2 onion finely chopped
• 1 Tsp ginger garlic paste
• 2 medium tomatoes roughly chopped
• 1 Tsp KPG Kashmiri red chilli powder
• ½ Tsp KPG turmeric powder
• ½ Tsp KPG amchur/ dry mango powder
• 2 Tsp KPG chhole masala
• ½ Tsp KPG garam masala
• 2-3 Tsp coriander leaves chopped
• Water as required
• Salt to taste
• 2 tea bags

Steps

1. Soak chickpeas overnight
2. In a pressure cooker/pan, heat 2 Tsp oil.
3. Add 1 Tsp cumin seeds, 1-2 bay leaf, 3-4 Cloves, and sauté.
4. Add finely chopped onions. Fry it until translucent.
5. Next add ginger garlic paste and finely chopped tomatoes cook for a minute or two until the raw smell is gone.
6. Add all the spice powders – KPG Kashmiri red chilli powder, KPG turmeric powder, KPG amchur powder, KPG garam masala powder, KPG chhole masala and salt as needed. Cook it for 2-3 mins.
7. Now add the soaked chick peas.
8. Add water as required and mix well. Let it come to a boil.
9. Pressure cook for 6-7 whistles on medium flame.
10. Add finely chopped coriander leaves.
11. Serve hot with Bhature, roti, poori, rice or pulao.