Method Make a small potli by tying the cardamom, cinnamon and tea powder in a 2" x 2" piece of muslin cloth. Combine the kabuli chana, chana dal, potli, baking soda, salt and 2½ cups of water in a pressure cooker, mix well and pressure cook for 3 whistles. Allow the steam to escape before opening the lid. Discard the potli and keep aside. Heat the oil in a deep non-stick pan, add the ginger and green chillies and sauté on a medium flame for 30 seconds. Add the onions and garlic paste and sauté on a medium flame for 5 minutes. Add the tomato pulp, mix well and cook on a medium flame for 3 minutes, while stirring occasionally. Add the coriander powder, garam masala, chilli powder, chole masala, mix well and cook on a medium flame for 1 minute, while stirring occasionally. Add the kabuli chana along with the water and salt, mix well and cook on a medium flame for 16 minutes or till the water dries out, while stirring occasionally. Add the coriander and mix well. Serve hot.
