Soak chhole overnight.remove excess water.put Soaked chhole in cooker.Add 5-6 garlic cloves, 1 Cinnamon stick,big cardamoms,small cardamoms,black pepper corns,bay leaves,carom seeds.
Boil 250 ml water in a vessel,add 2 tbsp tea leaves,boil for two mins.strain and add black tea to chickpeas.Add salt to taste.Add water to cover 2' above Chhole.Cover with lid.cook on medium flame for 3-4 whistles.let it cool.
In a vessel boil some water.wash a bunch of paalak leaves and blanch in boiling water for 2 mins.
Take out leaves and quickly dip in icecold water.Immediately strain water, put in mixi jar.
Add 2-3 tbsp Coriander leaves,2-3 green chillies.Grind into a fine paste.
Heat 1 tbsp Ghee in a wok,add Cumin seeds,Dry red chillies,hing and chopped onion.saute and cook until onions are soft and translucent.
Add ginger garlic paste,red chilli powder,Coriander powder,haldi powder,anardana powder.saute for a minute.Add chopped Tomato and salt to taste.cook until tomatoes are mushy.add Boiled chhole.mix well.Bring to a boil until 4-5 minutes.
Add paalak puree, garam masala and lemon juice.Mix well.off the flame.
Serve hot.garnish with Coriander leaves.
