In cooker take onion paste or finely chopped onion garlic and add salt for onion. Now saute it for 1 minute on low to medium flame. Try to take heavy bottom cooker.

Now add tometos and add salt to taste for tometos. Saute it for 1 minute. Add bay leaf, cinnamon and star stone.

Add water and chickpeas (overnight or 5 to 6 hours soaked) also. Add slat to taste for water and chikpeas. Wait till 3 whistle. Now wait till release pressure from cooker.

Meanwhile we prepare our masala. Take all dry ingredients from masala list and dry roast on low to medium flame till slightly aromatic.

Transfar this in mixture jaar and crush it. Now add garlic, green chilli and ginger and again crush it.

Now after releasing pressure from cocker. Add this masala paste and mix properly. Add dry mango powder and anar daana powder also. Now again if required add some water and wait till 1 or 2 whistle. Or let it boil for 10 minutes.

Meanwhile take tea powder and 1/2 glass of water. Let it boil. Now drain it. Pour this in cooker. Add fruit salt. Now let it boil for some times.

Step no. 7 is totally optional if you want brown greavy you can do this step. As well you can skip dry mango powder and anar daana powder also.

If you find more water in chhole you can add besan paste to adjust consistency. Take required besan and dilute in some water and make paste.

In this recipe we must care about salt. Because while sauteing onion or tometos we have to add salt to release water from it. So it will not burn and all this activity do on low to medium flame in heavy bottom cooker.