Ingredients –

1. Chole i.e. Kabuli Chana – 1/2 cup (240 ml cup)
2. Black Pepper corns – 4 or 5
3. Black Cardamom – 2
4. Cumin Seeds – 1 teaspoon 
5. Onion – 1 large, grated or finely chopped
6. Tomato – 2 large, grated or finely chopped
7. Bay leaves – 2
8. Oil as required
9. Salt to taste
10. Ginger-Garlic paste – 1 teaspoon
11. Chilli powder – 1 teaspoon
12. Everest Chole Masala – 3 teaspoons
13. Everest Chaat Masala – 2 pinch
14. Coriander – handful, finely chopped
15. Lemon – 1/2 to add tangy flavor

Procedure –

1. Soak Chole with pepper corns, 1 black cardamom and 1/2 tspoon cumin seeds preferably overnight for 7-8 hours.
2. Cook chole in cooker. Take care of not overcooking them.
3. Heat thick bottom pan or kadhai on medium heat and add oil
4. Temper 1/2 tspoon of Cumin seeds and now add Bay leaves and a Black cardamom.
5. Drain access water from grated onion by pressing hard in your fist. (Skip this step if you are using finely chopped onions)
6. Add onion to the pan and saute till cooked or changes color.
7. Add grated or finely chopped tomato and saute further.
8. Add ginger-garlic paste, Chilli powder and Everest Chole Masala and saute more.
9. Drain cooked chole and add to the pan.
10. Add salt to taste and let cook for 10-15 minutes.
11. Taste and see if you need lemon, if so squeeze lemon, add some water and chat powder. Cover and simmer for another 15-20 mins on low heat.
12. Adjust masalas and salt as per your taste. Add little more water to get required gravy.
13. Garnish with chopped Coriander and serve hot with Bhatura or bread of your choice.

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