Beetroot chole masala

First soak the chanafor 6 hours and pressure cook for 5 to 6 whistles.

Now boil beetroot cool and make it into puree.

Take oil in a pan heat it add jeera saunf and let it splutter then add onions ginger garlic paste with pinch of salt and cook till raw smell disappears. Now add beetroot purée with all the masala and salt and cook well. Now add tamarind paste and water for gravy and cooked chanaclose and simmer for 5 mins. Serve hot with roti.