Soak kabuli chana overnight in 4 cup of water.
Next day in a potli add tea leaves and black cardamom. Tie it.
In cooker transfer the soaked chhole, potli and bay leaf. Add baking soda and cook for 2 whistles on low flame.
After releasing the pressure check chole must be cooked.
Finely chopped the green chillis and tomatoes.
Heat oil in a pan and crackle cumin seeds ans asafotida.
Now add tomatoes and chilli. Roast them well.
Add boiled chhole without water.
Now add salt and mix well.
Add half cup if chhole water and cover the pan. Cook for 5-7 minutes.
Transfer in a bowl and garnish with green coriander
Ready to serve.
