Spicy Chole

Kabuli channa / white channa ? 200 g ( 1 cup )
Tea bag - 2
Salt ? 1 teaspoon
Water - 2 1/2 cups
Cooking oil - 1 tablespoon
Onion- 4, finely chopped
Ginger ? garlic paste ( fresh & homemade ) ? 2 tablespoon ( 30 g )
Red chilly powder ? 2 teaspoon or Kashmiri red chilli powder 1 1/2 teaspoon
Coriander powder ? 2 teaspoon
Turmeric powder- 1/2 teaspoon
Garam masala powder ? ½ teaspoon
Tomato puree: 100 ml
Salt - 1/2 teaspoon ( or to taste )
Extra water - 75 ml
Chopped coriander leaves - 2 teaspoon

Wash and soak Kabuli channa / white channa for 6-8 hours. ( or overnight ). Add salt and gently keep tea bags ( to get black color for chole ) and pressure cook for 30 minutes ( reduce heat to medium after 2 nd whistle and cook for 25 minutes ). Allow to cool naturally. Open the lid and remove tea bags. Reserve stock for later use.

Dilute red chilli powder, turmeric powder and coriander powder in 1/4 cup water and keep aside.

Heat oil in a wide kadai / frying pan. Fry chopped onions till brown on a medium heat. Add ginger - garlic paste and saute for 5 - 6 minutes or till the raw smell goes.

Add diluted red chilli powder, turmeric powder and coriander powder solution.. Saute it slowly for 5 minutes.

Add tomato puree, cooked channa ( along with stock ), salt to taste, 75 ml water. Mix all the ingredients well. Sprinkle garam masala powder. Cook on a medium heat for 20 minutes or till the gravy thickens. / fragrant. Open the lid and stir well for 5 minutes. Garnish with chopped coriander leaves, chopped onions and lemon wedges. Serve hot with Batura / Puri.