Wash and Soak white chana overnight. In the morning boil in pressure cooker with tea bags and black cardamom. Add salt also.
Peel wash and Chop onion ginger and garlic.
Grate tomatoes and make a ball. Grate ginger.
Heat oil in a wok. Add cumin seeds and when cumin seeds splutter put garlic. Saute for 30 seconds. Add grated ginger and saute for 30 seconds again. Add onion and cook on low flame till it turn translucent.
Add salt, turmeric powder, garam masala and red chilli powder and mix. Add tomato puree and cook till oil leaves the karahi.
Now add boiled chhole in this masala. Cover the lid and cook for 5 minutes on medium flame.
Serve hot with chapatti or rice garnished with chopped coriander leaves and salad.
