2 cups Chole(soaked overnight)
    2 tablespoons oil
    2 onions (medium sized)
    2 green chillies
    2 tablespoons ginger garlic paste
    2 tomatoes(medium sized)
    1 bay leaf(tejpatta)
    1 tablespoon whole peppercorns
    1″ cinnamon stick
    2 black cardamom(badi elaichi)
    4 green cardamom(choti elaichi)
    4 cloves(laung)
    1 tablespoon cumin seeds(jeera)
    1 teaspoon mango powder(amchoor)
    1 tablespoon chole masala
    1 tablespoon coriander powder
    1/2 tablspoon garam masala
    1 tablespoon turmeric powder
    Salt according to taste
    Red chilli powder according to taste
    Coriander for garnishing


      Pressure cook the chole with peppercorns,2 green cardamom,2 cloves and 2 black cardamom.Chola has to be cooked enough to crack the the outer shell.(I generally give one whistle on high flame and then two whistles on low flame)
      Grind 1 1/2 onions and green chillies to from a smooth paste.Slice the remaining onion.
      Heat oil a a wide mouthed vessel.Add cumin seeds,bay leaf,cinnamon stick,green cardamom and cloves.Add the sliced onion and fry until golden brown.
      Add onion and green chillies paste and ginger garlic paste and fry until it becomes light brown in colour.
      Grind the tomatoes as well.Add this paste as well for frying.In the meanwhile add coriander powder,red chilli powder and salt.
      When fried,add boiled chole removing the water(Do not throw the water).Fry the chole with masala making sure that chole do not break.Add the garma masala and chole masala.Keep frying.
      WHen chole are fried well,add the water left after boiling and amchoor powder.Let it come to a boil and your chole are ready.
      Granish with coriander leaves and serve.