Firstly soak chhole in 4 cup of water overnight or 10 hours.
In a cotton cloth tie all the whole spices and tea leaves. Tie it.
Niw transfer chhole in cooker and baking soda. Drop tge potli in cooker. Cook for 2 whistle on low flame.
After releasing the pressure check chhole must be soft.
Now make a paste with tomatoes and green chillis.
Heat oil in a pan. Add cumin seeds, asafotida. Now add tomato paste and roast it well.
Add salt and boiled chole. Cook For 15 minutes.
Chhole are ready to serve.
Soak rice for 30 minutes in 2.5 cup of water.
Transfer them in cooker and cook for 1 whistle.
After releasing the pressure transfer in a plate.
Serve hot.
