CHHOLE MASALA

500 gmsWhite chana  soaked for 6-8 hrs

2 dry amla(gooseberry)

2 big pinches of heeng( asafeotia

2tsp haldi (turmeric)

2tsp red chili powder

1 tsp amchoor (dry mango  powder

Salt to taste

 Mustard Oil 2 ladle or any oil of your choice

2 tbsp Hara dhania(coriander leaves

 1/2 piece ginger juilinned

3-4 medium green chilies slit lengthewise

For gravy

2 medium onion , 2 green chilies , 1’piece ginger, 8 clove garlic ground to paste

3 medium tomatoes pureed

For chana masala

1/4tsp each dhania and zeera and anardan 2 cloves 5-6 back pepper,1 brow cardamom.1/2 tsp black salt roast dry all except salt and anar dana on cooling powder them together.

In a pressure coocker add chana with 2-3 cups of water along with heeng amla and ½ tsp of salt boil them upto 3-4 whistlearound 20 minutes.  On cooling remove amla and mash chana little with the back of the ladle .Heat oil in a pand add onion mixture cook till brown in colour add tomatoes salt haldi chili and amchoor cook till oil separated now add this masal to chana bring to boil add chana masala  cook covered for 5-6 minutes add chopped ginger and green chilies mix well  garnish with dhaina serve with rice chapatti kulcha or bread of your choice .