1tspAnardana Powder(Anardana powder is a ground variety of pomagranate seeds.)
1tbspKasuri Methi
Salt to taste
Water
3-4tbspVegetable Oil
For Chole Masala
1½tbspCoriander Seeds
5-6budsDry Red Chilli
½tbspCumin Seed
1tbspAnardana powder
¼tspFenugreek Seeds
4-5budsCloves
5-6piecesBlack peppercorn
1pieceBlack Cardamom
½inchCinnamon
Instructions
Prep Time!
Wash the chole and soak overnight or for at least 8 hours
Let's cook Chole
Heat ½ cup water in a pan. Once it comes to a boil, add a teabag. Strain the tea and keep aside. The tea-bag is used to to give the Chole a dark and defined colour.
Heat oil in a pressure cooker.
Add cloves, cinnamon, black cardamom and green cardamom and fry.
Add the finely chopped onion and sauté until it turns golden brown.
Add ginger-garlic paste and sauté for another 2 minutes.
Add tomato and allow it to cook.
Now add all the spice powders including chole masala and sauté until the oil separates from the sides.
Add the soaked chole, tea water, salt, and water. Put the lid of the cooker and cook until Chole is done.
Once cooked and the steam has been released, open the lid, add kasturi methi and mix well.