Add the spices and tea powder and tie it in a cloth and add it to the cooker along with the soaked chana.

Add baking soda, salt and water to it and keep it for 5 to 6 whistles..

Once the chana is cooked well, remove the packet that is included in it.

Heat oil in a pan, add cumin and fry it, then add the ground onion and fry until golden.

Once the onions are fried well, add ginger garlic paste and saute powders and saute tomatoes and saute well.

When everything is sauteed well, add boiled chana to it and let it boil well..

Finally add coriander leaves and kasuri methi and mix.

To prepare the tempering, heat 1 tbsp ghee in a pan. Add 1/2tsp cumin seeds, 1 tsp chilli powder and 1/2tsp chana masala powder, slit green chillies Saute on low flame without burning the spices. Pour the tempering over the chole masala, add 2 tbsp coriander and mix well.

Now ready to serve..