Kadai Chholay(Chole)

Chole being the favorite at my place finds its place atleast once in my weekly menu.Kadai chholay is very much similar to the regular chole except that few more flavors are added to make it even more tastier and is a bit dry version unlike the regular gravy chole.

(Recipe Courtesy:Sanjeev Kapoor)
Ingredients:
2 cups chickpeas
1 tbsp tea leaves
1-2 dried amla pieces
1 tsp Garam masala
2 medium tomatoes,quartered
1 large onion,chopped
2 tbsp ginger paste
1 tbsp garlic paste
1 tbsp coriander powder
2-3 green chillies,slit
1 1/2 tsp red chili powder
2 tsp cumin powder
1 tbsp jeera
salt to taste
5 tbsp oil

for masala powder:
1 tbsp anardhana seeds
1/2 tsp cumin seeds
1 tsp coriander seeds
4-5 black pepper corns
2 dried red chillies
1/2 tsp kachri powder(optional,I did not add)

To garnish:
1 finely chopped onion
juice of 1 lemon

Method:

• Wash and soak chana in 3 cups of water overnight.Drain and pressure cook with 3 cups of water and salt and a drop of potli of (tea leaves and dried amla) for 1 whistle and simmer it for 20-25 mins.Discard the potli after the pressure drops down from the cooker.
• Dry roast the ingredients given under the masala section and grind it into a fine powder.
• Heat 3 tbsp of oil in a kadai and add jeera and add onion and fry until pink.
• Add ginger and garlic paste,coriander powder,half the cumin powder,red chili powder and powdered masala.
• Add boiled chana with some cooking liquid,salt and garam masala and simmer for 5-6 mins.
• In another pan heat 2 tbsp oil,add slit green chillies and remaining cumin powder and tomatoes and cook for 1 min and add this to chana.
• Cook on low heat till almost dry,stirring continuously.
• Garnish with some finely chopped onions and some lemon juice.

Serve it how with roti/kulcha/naan/paratha's/pulao's.