In a pressure cooker, add in all the lentils, along with 4 cups of water, turmeric and salt, cook for about 15 minutes.

While the lentils are cooking, take a wok, put a teaspoon of olive oil, once heated, add cumin and green chilies and cook for few seconds.

Add the onions, and saute on low flame for 5-7 minutes. (Cooking 2 onions in a teaspoon of oil is difficult, is’nt it ?) When the onions tend to dry up, add in the tomatoes and ginger garlic paste, cook for another 5 minutes.

Once the lentils are cooked, add the prepared masala to the pressure cooker, add chole masala and mint leave paste, cook for another 2 whistles.

Allow the steam to escape, open the cooker and drizzle some lemon juice and stir. Garnish with some ghee (if desired). Serve with hot chapatis or parathas.