JEEVEDA CHHOLE CHANA MASALA

Soak 250 grams chickpeas for 6-7 hours. In a pressure cooker, add 3 cups water and salt to taste and cook for 4-5 whistles. In a large pan, heat 1 tablespoon oil or ghee and fry 2-3 green cardamoms, 1 cinnamon stick, 2 cloves and 2 bay leaves. Add 1 cup chopped onion and cook until golden brown. Add chopped ginger-garlic and sauté for 1 minute. Then, add 2 large tomato purees and mix well. Add ½ teaspoon turmeric powder, ½ teaspoon coriander powder, ½ teaspoon red chilli powder and 1 tablespoon Jeeveda Chhole Chana Masala powder. Add 2 green chillies, salt to taste, and 1 cup yogurt. Cook until the oil separates. Add the boiled chickpeas with their water and mix well. Garnish with fresh coriander leaves and green chillies. Serve hot with bhature or tandoori roti.