Wash and Soak white chana for 4 hours. Then put it in pressure cooker with amla, salt and 3 bowls of water and cook till 10 minutes after first whistle.
Dry roast all the ingredients for making chana masala on a griddle. Transfer it in a plate and let it cool.
Coarsely grind it and keep aside.
Boil tamarind Ball in half bowl of water and when it cools down mash tamarind thoroughly and sieve the pulp.
Heat cooking oil in a wok. Add cumin and carrom seeds with asafoetida and Bay leaves. Saute for 1 minute. Add ginger and tomato paste and cook on low flame till it starts leaving sides of wok.
Add salt, red chilli powder and turmeric powder and mix. Mash a boiled potato and mix in this masala to make thick gravy.
Add tamarind pulp and mix well.
Mix grinded masala and boiled chhole.
Add water and let it come to boil. Now slow the flame and cover the lid and cook for 15 minutes on low flame till it cooks completely. Mix chopped coriander leaves.
Mix well and let it simmer on low flame for 2 minutes. Switch off the flame.
Serve hot with chapatti or puri.
