CHHOLE

Ingredients:
1 cup Chickpeas
1-2 Teabag ( if you dont have teabags you can tie 1 tbsp tealeaves in a muslin cloth)
2 medium Onion chopped
2 medium Tomato chopped
Green Chillies chopped to taste
2 tsp Ginger paste 
1 tsp Garlic paste
1 tsp Cumin seeds
4 Cloves
5 Black Pepper Corns
1 inch Cinnamon

2 Black Cardamom

3 Bay Leaves

1 tsp Anardana

2 tbsp Coriander Powder

1 tsp Red Chilli Powder

1 tsp Chhola Masala

1 1/2 tbsp Kasoori Methi

Garam Masala

Oil

Salt to taste

For Garnish:

Fresh Coriander chopped

1 whole fried Red chilli

Recipe:

Wash Chickpeas and soak them overnight in 2 1/2 cup of lukewarm water.

Place them in a pressure cooker with soaked water. Add 1 tsp of salt and teabag(s) to it or if you don't have  teabag, tie tea leaves in muslin cloth to form a bundle and add it to the cooker. Cook under pressure for 3-4 whistles or till the chickpeas are half cooked. Discard the teabags and strain the chickpeas and reserve the cooking liquor. Heat oil in a pan. Add cumin seeds, cloves, pepper corns, cinnamon, cardamom and bay leaves. When cumin seeds start crackling add onions and green chillies to pan. Saute till onions are brown. Add ginger paste and garlic paste. Saute for 1 minute and then add coriander powder, red chilli powder, chhola masala and 1/2 tbsp kasori methi and continue to saute for half a minute. Add tomatoes and saute for 2-3 minutes until tomatoes soften. Add this mixture to half done chickpeas in pressure cooker. Add salt, 1/2 tbsp kasori methi and anardana. Add cooking liquor as required and cook till chickpeas are done. Add remaining kasori methi, 1/2 tsp garam masala and 1 tbsp chopped coriander and mix well. Transfer the chhole into a serving bowl, sprinkle some garam masala over it and garnish with coriander leaves and whole red chilli. Chhole are ready to serve.

Enjoy it with bhatura or rice :)

Till then keep smiling ... its precious :)