firstly, in a large bowl take 1 cup chickpea and soak in enough water for 8 hours.

transfer the soaked chickpea to a pressure cooker.

add ¼ tsp baking soda, ¾ tsp salt and 3 cup water.

pressure cook for 5 to 6 whistles or until the chana is cooked well.

firstly, in a pan take ¼ cup coriander seeds, ¼ cup cumin, 2 tsp pepper, 1 tsp clove, 2 pod black cardamom, 2 inch cinnamon, 1 mace, 1 tsp fennel, 1 tsp shah jeera.

roast on low flame until the spices turn aromatic.

further add 10 dried red chilli and roast until the chilli puffs up and turns crunchy.

cool completely and transfer to a mixi.

add 2 tbsp aamchur, 2 tbsp kasuri methi and 1 tsp turmeric.

blend to fine powder without adding any water.

chole masala powder is ready. store in an airtight container for longer shelf life.

firstly, in a large kadai heat 2 tbsp ghee and saute 3 pod cardamom, 1 bay leaf, 1 tsp cumin until spices turn aromatic.

add 1 onion, 1 chilli, 1 tsp ginger garlic paste and saute until the onions turn golden brown.

further add in 1 tbsp of prepared chole masala and ½ tsp salt. saute on low flame until the masala turn aromatic.

now add 2 cup tomato puree and mix well. to prepare tomato puree, blend two ripened tomatoes to a smooth paste without adding any water.

saute until the oil separates from the masala paste.

now add in pressure cooked chana and mix well adjusting consistency as required.

cover and simmer for 10 minutes or until the flavours are well absorbed.

finally, enjoy 2 tbsp coriander and enjoy chana masala with roti, puri or hot steamed rice.