Soak the kabuli chana in a bowl for overnight. If you want to make it instanty, soak it in hot water for 2-3 hours.

Heat a pressure cooker and add the kabuli chana to it.

Add a tsp of cooking soda, and 1 tbsp of salt to it.

Fill the cooker with water upto the level of chana.

Now, take a vessel and add 2 cups of water. Once the water starts boiling, add the tea leaves to it. Boil it for about 2 mins. Strain, and add it to the pressure cooker.

Cover the cooker with lid and cook it for 3-5 whistles.

Meanwhile, let's prepare our gravy

Heat a kadhai, and add 3 tbsp of oil.

Add the jeera to it. Once jeera starts sizzling, add the onions to it.

Along with the onions, we will add the ginger garlic paste and green chillies. Cook until golden brown.

Now, add the tomatoes to it. As soon as you add the tomatoes add salt.

Now, cook the tomatoes really well. This step will take 5 min easily.

Once, the tomatoes are cooked really well and starts leaving oil form the sides, add the spices to it. Mix well

Now, add some water so that all the spices are mixed really well. Cook 1 min.

Add the chhole chana to it and mix well. Add in 1 glass of water (make a thick gravy)

Cook for 2 mins and add fresh coriander for garnish

Your chole masala is ready !! Enjoy !! SERVE HOT with kulcha, puri, bhature, roti, etc.