Chhole

Ingredients:
1 cup dry chole
2 tbsp chana daal
1 small piece of cinnamon
2 medium onions finely chopped
2 large tomatoes blanched
2 cloves of garlic
Small piece of ginger
2 tbsp oil
½ tsp each turmeric powder, red chili powder, garam masala
1 tsp chhole masala
2 tbsp kasuri methi
Salt to taste

Method

1.  Soak chhole in lot of water overnight.
2.  First thing in morning add chana daal and let it soak for further 2 hours.
3.  Drain the soaking water and add 2 cups water. Add salt and cinnamon and pressure cook for 8 whistles. Now keep it on low flame for 5 minutes and turn off the heat.
4.  Blend together blanched tomatoes, ginger and garlic.
5.  Heat oil in a non-stick kadhai. Add onion and fry till light brown, about 6-8 minutes.
6.  Now add the tomatoes, turmeric powder, red chili powder, garam masala and chhole masala. Mix well and let it cook for about 5 minutes stirring in between.
7.  Once the pressure is off, remove cinnamon from chole.
8.  Drain the water from cooked chhole and set it aside.
9.  Add chhole to masala mixture and mix well. Add ½ of the reserved cooking water and let it cook covered on low flame.
10. Now check the consistency and add cooking water if required.
11. Dry roast kasuri methi for a minute and crush it. Add it to chhole.
12. Check chhole for salt and adjust if required. Let this simmer further for 10-15 minutes.
13. Serve hot with roti or rice.