Rinse the chhole a couple of times in water. then soak in enough water for overnight or 7-8 Hours.
Next day drain all the water and cook chhole with water and salt in a pressure cooker. you can also add 1 or 2 pinch of baking soda while cooking the chhole. Drain the water and keep them aside.
In a grinder add onion, tomatoes, green chilli. Grind to a fine paste.
Heat 2 tbsp oil in a kadai. Add cumin seeds, tej patta, cinnamon, cloves, cardamom and black peppercorns. Fry them for 2 minutes don't burn them.
Add ginger garlic paste and the ground paste. Saute till the oil starts to leave the side of paste. Keep stirring occasionally so that paste dont stick to the bottom and cook it for 7-8 minutes.
Add turmeric powder, red chilli powder, salt, coriander powder, asafoetida, dry mango powder. Mix well and saute for 1 minute.
Add cooked chhole and stir well. Add 1.5 cups of water or as required.Note:- If you want you can add 1 small potato in it.
Simmer chana masala gravy on a low or medium flame for 12 to 15 minutes or till the curry thickens. Don't cover the pan. Stir occasionally.
Mash a few chholas with the back of spoon. This helps in thickening the gravy.
Lastly add green chilli paste, tamarind oaste, garam masala and chana masala. stir well.
Add Lemon juice and finely chopped fresh coriander leaves. Serve hot with sliced onion, lemon, hot bhaturas or pooris.Enjoy 😊
