Steps
- 1
Soak chhole overnight or 5-6 hours minimum.
- 2
Take a cotton cloth put chai patti cinnamon both cardamom black pepper,cloves and tie the cloth as a Potli. Put it in pressure cooker along with chhole and fresh water (1 inch above chhole) add salt 1/2 tbs and baking soda. Wait till 4-5 whistles.
- 3
Take oil in pan,put zeera(shahi),cloves bay leaves 3 green chillies and hing in it.
- 4
Than put finely chopped or blended onion and garlic in it. Sauté until turns brown.
- 5
Put tomato puree, red chilli powder, salt, dry mango powder and chhole masala in it. sauté for 5-10 min using water(in small quantity) in between. The more you sauté the more tastier it gets.
- 6
Add remaining green chillies in the masala. Now add tamarind paste in it.
- 7
Add 1 cup watar in the pan. Wait 1 min and than add chhole it. Mix it well. Add water according to your choice for thickness.
- 8
Garnish it with onions and coriander leaves and Enjoy.
- 9
For better results and dark colour use Iron kadahi.
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