Chole 

Ingredients 

1 cup chickpeas ( kabuli chana) 
1 tea bag or 1 tbsp black tea leaves tied in a cheesecloth 
21/2-inch ginger, 3/4th of it shredded finely for garnish 
2-3 tbsp oil 
2 onions chopped 
2 tsp garlic, finely crushed 
2 green chilies, sliced 
3 medium sized tomatoes, chopped 
2 tsp ground coriander 
1 1/2 tsp ground cumin 
1/2 tsp turmeric powder 
1/2 - 1tsp red chili powder or as per taste 
Salt To Taste 
1/2 tsp garam masala 
finely chopped coriander leaves

Procedure

• Soak Chole in water overnight or for about 6 hr.
• Cook the chole with salt and enough water in the cooker for about 20 minutes or till fully done.
• Drain, reserving 1 cup of cooking liquid.
• Finely chop the remaining ginger. Heat oil and sauté onions till golden, then add garlic and chopped ginger and green chilies. Sauté for 5 minutes.
• Add tomatoes, coriander, cumin, turmeric and chili powder and sauté over low heat until the oil separates.
• Add chole, the reserved cooking liquid, salt and half of the coriander leaves. Simmer, uncovered until the liquid has been absorbed.
• Add a pinch of garam masala and serve pindi chana sprinkled with the remaining garam masala, coriander leaves and shredded ginger.