Wash the chole and transfer it to a cup. Fill it water untill chole is completely submerged and leave it for overnight. Soaked chole will be bigger in size and get it rid of the water in the morning.

In cooker, transfer the soaked chole, add 3/4 cup water. Add salt and close the lid. After one vissle, simmer the flame for 5 minutes.

Take 1/4th cup of the cooked chole and grind it in mixer. Make sure not to make a very smooth paste.

In a pan, add oil, jeera, finely chopped onion. Fry the onion till it's translucent. Add chopped ginger, tomato and green chillies. Fry it for 2 minutes and simmer the flame.

Add turmeric, red chilli powder, coriander powder and fry for 4-5 minutes in simmer flame. The more you fry the better the flavour you get.

Add grounded chole paste and salt. Fry for 2 minutes.

Add rest of the cooked chole. Add chanamasala. Add water to get the consistency you want. Close the lid and let it boil.

Once it's boiled completely for 2 mins and you can see the oil on top the gravy, add chopped coriander leaves and amchoor powder if you like it sour. Mix it, close the lid and switch of the stove.